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小時候每次放學總是感到肚子餓
最期待媽媽買的一款外酥內軟又超香的麵包
長大後才知道原來它叫做丹麥吐司
總讓我一口接一口不停地品嚐暖暖回憶
丹麥吐司，也有人稱做「丹麥金磚麵包」，是丹麥麵包的其中一種做法。丹麥麵包的特色是把麵團裹入奶油，層層堆疊、反覆擀平再烤製，非常鬆軟好吃。事實上，丹麥麵包在丹麥叫做「維也納麵包」，是由來自維也納的師傅傳入的。這裡就為大家詳細介紹如何自製源自奧地利維也納宮廷的超美味丹麥吐司。（文末附影片）
🔹 Danish Loaf
Always felt peckish after school when I was little.
A kind of super crispy, soft and aromatic bread Mum bought was most anticipated.
Not until I grew up did I realise it was called Danish loaf,
Which always keeps me coming back for more heartwarming memories.
Danish loaf, also known as soft buttery Danish loaf, is a kind of Danish pastry. Danish pastry is baked with its laminated butter and yeast-leavened dough to create layered texture, which is very crisp and soft. Actually, in Denmark, Danish pastry is called wienerbrod, meaning "Viennese bread", the bread from Viennese bakers. Here, let me introduce you to the recipe for the super tasty Danish loaf originating in the royal palaces in Vienna, Austria. (See the video tutorial at the end.)
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| 製作丹麥吐司的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
將製作老麵的全部食材混勻，放入密封的食品級塑膠袋中，於室溫發酵一小時後，冷藏至少十二小時。
Mix the ingredients for the starter dough all together. Leave the dough in a sealed food-grade plastic bag at room temperature for an hour. Refrigerate it for at least 12 hours.
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| 若喜歡重一點的麥香味，製作老麵的高筋麵粉也可直接用法國麵粉取代。圖片來源：cooking23s.blogspot.com |
(2)
將奶油以外的其它用來製作主麵團的食材（含先前製作的老麵）放入攪拌缸，用攪拌機攪打至麵團有彈性後，加入奶油，再繼續打到麵團可拉出薄膜為止。
Mix all of the ingredients (including the starter dough) for the final dough except butter with a dough mixer until the dough becomes elastic. Add the butter. Mix them again until the dough has an earlobe consistency.
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| 切一小塊麵團來拉薄膜。圖片來源：cooking23s.blogspot.com |
(3)
在一個食品級塑膠袋（二斤耐熱袋）中噴些烤盤油（食用油），放入打好的麵團，用手壓平，擀成一個約十六公分乘以二十七公分的長方形，放置室溫半小時後，冷藏八到十二個小時，備用。
Apply some pan spray (cooking oil) into a food-grade plastic bag and put the dough into the bag. Press and roll out the dough into a 16cm * 27cm rectangle. Leave the dough at room temperature for 30 minutes. Then refrigerate it for at 8-12 hours.
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| 冷藏前可先用烤盤把麵團壓平，看起來會比較平整。圖片來源：cooking23s.blogspot.com |
(4)
在第一次擀摺前，將用來製作裹入油的奶油放至約攝氏七度後，用烘焙紙包覆，以擀麵棍敲打成約十二公分乘以十六公分的長方形奶油片。
Before the first rolling and folding, leave the butter for the butter insert at room temperature until it's about 7℃. Wrap the butter with a piece of baking paper and hit it with a rolling pin until it becomes a 12cm * 16cm rectangular slice.
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| 包覆烘焙紙的時候即可先注意寬度是否合適。圖片來源：cooking23s.blogspot.com |
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| 敲好後先將烘焙紙折成適當的尺寸，再把奶油擀成長方形。圖片來源：cooking23s.blogspot.com |
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| 敲好後的奶油片應具備不易斷裂的彈性。圖片來源：cooking23s.blogspot.com |
(5)
在工作檯面上撒些高筋麵粉。將主麵團稍微擀開，把裹入油放中間，稍微按壓一 下裹入油的兩側，再用麵團的兩側把裹入油覆蓋包裹起來。把包裹後的麵團擀平、擀長。將麵團兩端不規則處切平，將兩側向內摺疊後，再摺疊一次（四摺法）。在麵團表面撒些麵粉後，剪開一個塑膠袋，將麵團包裹好。用烘焙紙將切下的麵團部份也包裹好。一起冷藏鬆弛約半小時。（此步驟即為第一次擀摺。）
Sprinkle some bread flour over your work surface. Slightly roll out the final dough. Put the butter insert in the centre of the dough. Slightly press the edge of the butter and fold the both ends of the dough to cover the butter insert. Roll out the dough. Cut out the uneven parts of both ends. Fold the both ends of the dough. Fold the both ends again.Wrap the dough with a plastic bag. Wrap the cut-out uneven parts with baking paper. Refrigerate them for 30 minutes. (This process is called the first rolling and folding.)
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| 先按壓裹入油的兩側再摺疊。圖片來源：cooking23s.blogspot.com |
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| 用麵團把裹入油包起來。圖片來源：cooking23s.blogspot.com |
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| 擀的時候，先用擀麵棍在中間按壓，再分別往上與往下擴壓。圖片來源：cooking23s.blogspot.com |
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| 然後再輕輕往上與往下把麵團擀長。圖片來源：cooking23s.blogspot.com |
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| 第一次摺疊。圖片來源：cooking23s.blogspot.com |
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| 再摺疊一次。圖片來源：cooking23s.blogspot.com |
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| 包好後冷藏。圖片來源：cooking23s.blogspot.com |
(6)
在工作檯面上撒些高筋麵粉。將麵團擀平、擀長。將麵團兩端不規則處切平，用三摺的方式把麵團摺疊成長方形。在麵團表面撒些麵粉後，剪開一個塑膠袋，將麵團包裹好。用烘焙紙將切下的麵團部份也包裹好。一起冷藏鬆弛約半小時。（此步驟即為第二次擀摺。）
Sprinkle some bread flour over your work surface. Roll out the dough. Cut out the uneven parts of both ends. Fold the dough into a tri-fold rectangle. Wrap the dough with a plastic bag. Wrap the cut-out uneven parts with baking paper. Refrigerate them for 30 minutes. (This process is called the second rolling and folding.)
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| 把兩端不規則處切平。圖片來源：cooking23s.blogspot.com |
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| 三摺法。圖片來源：cooking23s.blogspot.com |
(7)
重複如同第二次擀摺的相同步驟。（此步驟即為第三次擀摺。）
Repeat the same process as the second rolling and folding. (This process is called the third rolling and folding.)
(8)
在工作檯面上撒些高筋麵粉。將麵團擀平、擀長。把麵團表面的泡泡戳破。將長度較長的麵團兩側不規則處切平，切好後的麵團寬約十二公分。將麵團切成頭部相連的三條辮子。把辮子編織起來後，將頭尾兩側向下折，包覆之前切下的其餘麵團，一起放入一個十二兩的吐司模，靜置於約二十度室溫約四個小時。（此步驟即為最後發酵。）
Sprinkle some bread flour over your work surface. Roll out the dough. Poke the bubbles on the dough surface. Cut out the uneven parts of both the longer sides to make the dough 12cm wide. Cut the dough into 3 strips with a same head. Weave the strips together. Fold the both ends. Put the woven dough, along with the cut-out parts at the bottom, into a 450g loaf pan. Leave them at about 20℃ for about 4 hours. (This process is called the final rise.)
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| 擀的時候，一樣從中間輕輕按壓開始，再逐漸往上往下擀開。圖片來源：cooking23s.blogspot.com |
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| 可用剪刀或利刃把泡泡戳破。圖片來源：cooking23s.blogspot.com |
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| 把麵團兩側切平。圖片來源：cooking23s.blogspot.com |
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| 三條辮子的寬度可盡量一致，吐司會比較好看。圖片來源：cooking23s.blogspot.com |
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| 編織的方式。圖片來源：cooking23s.blogspot.com |
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| 編好後的麵團。圖片來源：cooking23s.blogspot.com |
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| 把之前切下的部份包覆起來。圖片來源：cooking23s.blogspot.com |
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| 平整地放入吐司模中。圖片來源：cooking23s.blogspot.com |
(9)
預熱烤箱，上火 170℃，下火 220℃。
Preheat an oven at 170℃ (top) and 220℃ (bottom).
(10)
當麵團發到約吐司模的七分滿後，在麵團上方塗抹一些全蛋液，以上火 170℃、下火 220℃ 烤約半小時後，前後對調，再烤約十分鐘即可。
After the dough has risen to about 70% full of the loaf pan, smear some beaten egg on top of the dough and bake it at 170℃ (top) and 220℃ (bottom) for about 30 minutes before turning it around and baking it for another 10 minutes or so. Then, voila!
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| 若室溫無法控制在二十度左右，則需視情況自行調整發酵時間長短，但發酵時的室溫最高不能超過二十五度。圖片來源：cooking23s.blogspot.com |
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| 放烤箱下層烤，最好烤足四十分鐘，否則麵包容易夾生而變成帶有透明的麵皮。圖片來源：cooking23s.blogspot.com |
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| 成品側面。圖片來源：cooking23s.blogspot.com |
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| 成品頂部。圖片來源：cooking23s.blogspot.com |
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| 成品內部。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Without Talking or Music (ASMR):
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(1)
老麵與主麵團，採用日本高筋麵粉能讓麵團比較容易操作，做出來的吐司也更柔軟好吃。如果喜歡重一點的麥香味，也可改用法國麵粉。
Using Japanese bread flour can make the dough easier to knead and make the loaf softer and tastier. You can use French flour instead if you prefer heavier wheat flavour.
(2)
做好的老麵麵團可密封分裝冷藏保存三到五天，或者冷凍保存一個月內用完。
The starter dough we make can be preserved in a food storage container in a fridge for 3 to 5 days, or in a freezer for a month.
(3)
打麵團的時候，室溫最好控制在二十二度以下，麵團的溫度要控制在二十五度以內。（這是一款適合天氣較冷的季節製作的麵包，如果天氣較熱時，務必注意室溫的控制。）
While kneading (mixing), it's better to control the room temperature under 22℃ and the dough temperature under 25℃. (Remember to use proper air-conditioning if you make this kind of bread on hot days.)
(4)
奶油會阻礙筋性形成，因此必須等麵團打到有彈性後再加。
Butter has to be added later, otherwise it may prevent the dough from being springy.
(5)
發酵奶油不但比較容易操作，做出來的麵包也比較香、比較好消化。
Cultured/churned butter is not only easier to use, but also makes the bread smell better and easier to digest.
(6)
敲打後的奶油片比較具有彈性，裹入麵團後比較不會斷裂，可幫助奶油分佈均勻。
The hit butter slice is springier and won't break easily afterwards, so that the butter can spread evenly.
(7)
擀麵團時可適時適量撒些高筋麵粉，等擀好後把粉撥掉再摺疊。
Remember to sprinkle some bread flour while rolling, and remove it before folding.
(8)
麵團的溫度要低才不會使裹入的奶油融化，軟硬度也最好與奶油一致。
Keep the dough temperature low to prevent the butter insert from melting. Also, the hardness of the dough and butter should be the same.
(9)
在裹入油的兩側稍微壓一下再摺疊麵團，摺疊後的麵團兩側才不會太厚。
Slightly press the edge of the butter before folding, so that the edge of the dough won't be too thick afterwards.
(10)
擀麵團的時候不能太大力，裹入的奶油才不會斷裂。並且可視麵團的情況翻面，讓麵團受力更平均。
Don't roll out the dough too hard, otherwise the butter insert may break. And remember to flip the dough over when necessary to roll out the dough evenly.
(11)
摺疊麵團前，把兩端不規則處切平，摺疊後的麵團才能比較平整。
Before folding, cut the uneven parts of both ends to make the dough look neat after folding.
(12)
編織麵團前，把長度較長的兩側不規則處切平，能讓烤好的吐司外觀看起來層次分明。
Before weaving, cut out the uneven parts of both the longer sides to make the loaf's layers look obvious after being baked.
(13)
辮子不用編得太緊，最後發酵才不會很難發。
Don't weave the strips too tight, otherwise the dough may have a hard time to rise.
(14)
發酵時的室溫需控制在二十五度以內，否則奶油融化破酥後，將導致吐司層次感消失。
It's better to control the room temperature under 25℃ while rising, otherwise the butter may melt and cause the layers to disappear.
(15)
這裡的烤溫僅供參考，需視自家烤箱特性再自行調整烤溫。如果烤的時間還沒結束而吐司表面過早上色，可在表面覆蓋錫箔紙再繼續烤。
The oven temperatures are for reference only and are subject to change according to the characteristics of individual ovens. If the surface turns golden brown too early, it can be covered under a foil for the rest of the baking time.
(16)
做好的丹麥吐司可常溫保存兩天，若沒吃完可密封冷凍，要吃時先退冰三十分鐘，再以一百七十度烤約三分鐘即可。
The Danish loaf can be preserved at room temperature for 2 days. It can be preserved longer in a food container in a freezer. Before serving, get it out of the freezer for 30 minutes and bake it at 170℃ for 3 minutes.
(17)
恭喜網友 phoebe_yui 試做成功！ Congratulations on phoebe_yui's success!
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| 圖片來源（Source of the Picture）：instagram.com/phoebe_yui |
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