Good BAKERY in Copenhagen / Danish pastry / The best coffee, pastry, food in Copenhagen / AMAR
This hidden spot in Copenhagen, AMAR Bageri - Bakery, offers delicious pastries and coffee. I haven't tried the food yet but the Croissants and Amager Bolle are truly delicious. It is located in Amager, in Copenhagen.
#copenhagen #copenhagenfood #copenhagencoffee
How To Make Easy Danish Pastry with Custard Filling
In the 1850's, Austrian bakers brought to Denmark their traditions, techniques and pastry recipes. The Danish bakers were influenced with the Austrian recipes and adjusted the recipes according to their tastes.
There are many choices of Danish pastries. Today, we are making my childhood favorite. I always loved Danish pastries with a custard filling. This pastry I enjoy with a cup of coffee.
Danish Pastry with Custard Filling Recipe:
Dough Ingredients:
14 ounces of flour
1/4 cup of sugar
1 teaspoon of dry yeast
1/2 teaspoon of salt
4 tablespoons of soften butter
1 egg
6 ounces of milk
12 ounces of butter
egg wash
Optional fruit: blueberries, strawberries, blackberries
Custard ingredients:
15 ounces of milk
4 ounces of sugar
3 eggs
2 ounces of butter
1/4 cup of corn starch
1 teaspoon of vanilla extract
Dough Instructions:
Mix milk and instant dry yeast.
Add sugar, salt, egg and soft butter into the mixing bowl.
Add 2/3 of the flour and continue mixing.
Add rest of the flour and continue mixing.
Knead the dough.
Place dough in bowl and cover it.
Let rise until doubled in size for about 1 hour.
Roll dough into a rectangle.
Keep the edges and corners straight.
Next roll 12 ounces of butter onto the dough with a rolling pin. Sprinkle the butter with flour to avoid the rolling pin from sticking to the butter.
Place the butter on half of the dough.
Fold the remaining dough over.Seal the edges using the rolling pin.
Let dough rest for 30 minutes.
Make a four-fold: Visually divide the dough into 4 parts. Fold the two ends so that they meet in the middle. Next fold the dough like closing a book. Cover with plastic and refrigerate for 30 minutes. Then repeat making a four-fold and refrigerate for another 30 minutes. While the dough is in the refrigerator make the custard filling.
Custard Instructions:
Combine milk and sugar in a saucepan.
Stir and bring to boil.
Add butter.
Combine three eggs, corn starch and milk in a bowl.
Mix well until the mixture is smooth.
Gradually whisk the egg mixture into the warm milk.
Stirring with the whisk, continue cooking until the pastry cream is thick.
Add a teaspoon of vanilla extract.
Transfer to a bowl. Cool completely.
Combining ingredients:
Remove the dough from the refrigerator. Roll dough into a rectangle.
Cut the dough into 9 squares.
Fold the corners of the dough together and seal.
Add pastry cream in the center of each square.
Brush with egg wash.
Sprinkle sugar over the dough.
Optional: Add fruit in the center of each pastry.
Set the oven at 375 F
Bake for approx. 15-20 min. or until golden brown.
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Spandauer af smørbagt wienerbrød. + romkugler
Hjemmebagt wienerbrød og romkugler af resterne.
Ønsker du at fremstille autentiske spandauer af smør derhjemme? Så er her den perfekte opskrift til dig. Vi har udviklet denne særlige opskrift på wienerbrød, der sikrer, at du nemt kan lave det lækreste og mest delikate wienerbrød fra bunden. Så kom i gang med at lave dine egne spandauer af smør og imponér dine gæster!
Hjemmeside med opskrifter, bageprodukter og bageudstyr: bagekurset.dk
Husk at abonnere (gratis) på kanalen og tryk på klokken, så du ikke går glip af næste video.
Hej! Jeg hedder Bent Steen Christensen. Velkommen til min kanal Bagekurset. YouTube kanalen er til for at lære dig at blive bedre bager i eget hjem, få bedre kvalitet på dit bageværk - og gerne på den nemmest mulige måde. Med min faglige baggrund som bagermester og levnedsmiddeltekniker har jeg teknikkerne og den viden, der skal til for at lære dig at lave brød og kager som en professionel bager/konditor kan.
Hvordan får jeg skorpen sprød på mit franskbrød, og kan jeg have friske rundstykker bagt under en time efter jeg er stået op? Hvordan ælter man de forskellige deje optimalt, så brødet bliver ordentlig luftigt? Rugbrød der holder sig friske i en hel uge og forskellige bageteknikker kan du også blive klogere på…. Jeg viser kun det, der er relevant for den enkelte opskrift og klipper al overflødig tid væk, så du ikke spilder din tid, når du ser mine videoer. Jeg laver opskriftvideoer på pizza, rugbrød, flutes, franskbrød, fastfood, kager, rundstykker, grovbrød, italienske brød osv…. Til tider laver jeg også bagetips, hvor jeg fokuserer på enkelte ting som: Hvordan snitter jeg mit brød? Hvordan hæver jeg min dej på den bedste måde? Med damp får du blankt og sprødt brød, osv. Jeg håber, at kan du får lyst til at bage mere og bliver en bedre bager ved at se mine videoer. På min webshop (bagekurset.dk) sælger jeg bageudstyr som eksempelvis bordstik med telt til som giver din dej den perfekte hævning via fugtighed og temperatur, dejkasser, skrabere osv… Jeg sælger også bageprodukter som bageenzymer (Frost), gluten, som er 100% rent hvedeprotein, der giver ekstra luftighed i dine hvededeje, hvedesur, som er en tørret surdej, der giver smag i dine brød. I webshoppen finder du også rugsur, kerner, forme og maltmel til dine rugbrød, så du nemt selv kan lave de lækreste hjemmebagte rugbrød. -Og meget, meget mere. Vh Bent Steen Christensen bagekurset.dk
Wienerbröd à la Danmark
Hej vänner,
Idag ska vi försöka baka ett bakverk som har många fina namn- allt ifrån Köpenhamnaren till Danish pastry. I norden kallas den Wienerbröd!
Emil Saaby Steffen är dansken som för första gången ska försöka göra sitt nationalbakverk!
Ge gärna kommentarer!
Kram
Frida