Mille-feuille Shokupan (Danish loaf)

There are so many things that I want to do, but my list is too long, so some of them end up in the notebook.

This recipe is one of them, I saw it when I went to Taiwan and wrote the recipe in the notebook. But I just had a chance to make it after 7 months.

The reason is simple, it's a laminated bread dough. I rarely hand-rolled lately, as the palms of my hands will be painful after rolling. 

 Last month, I decided to buy a non-electric dough sheeter (if you want to see the review click here). After that, I am so happy!!!! 

And it's time for this recipe!

I tested the recipe for 3 times, and these are the things that you should know.

- Don't try to make 3 folds, more folds will make the bread layer too thin, and you won't be able to peel it.

- The dough temperature is very important, 16-18 ℃ is the right temperature for rolling it. As the butter will be soft enough to spread but it won't not melt. So, you can roll the dough easily.

- When rolling the dough for shaping, make sure the dough is level, so it will rise at the same rate.

I used the dough sheeter for this recipe, but as long as you control the temperature of the dough correctly, you can roll it by hand without any problem. Plus, this recipe needs only 2 folds!!!!

You can use a 12x12x12 cm pan for this recipe.

For the 12 cm. pan, you will need to roll the finished dough to 24x35 cm. and cut the dough into 6 (11x11 cm/ pieces).

Mille-feuille Shokupan (Danish loaf)
Makes 4 (7.5x7.5x7.5 cm cube pan)

Butter block
135 g ........................ Unsalted butter

Bread dough
240 g ........................ Bread flour*

27 g .......................... Granulated sugar

1 1/8 tsp / (4.5 g) ..... Salt
33 g ......................... Egg

45 g ......................... Whipping cream

40 g ......................... Milk

70 g ......................... Water 

10 g ......................... Unsalted butter

1 1/4 tsp (3.3 g) ...... Instant yeast

I use bread flour with Protein: 11.8±0.5％ Ash: 0.42±0.04％

You can use Or use 218 g of Bread flour and 22 g of cake flour instead

Make the butter block: Put the butter into a plastic bag or a piece of baking paper. Pat with a rolling pin and roll it out into a 15 x 15 cm. square. Refrigerate until ready to use it.

If using the bread machine: put the bread dough ingredients in the machine and use the dough dough-making function.

The kneading time will vary depending on the machine you use, so adjust it accordingly.

You can hand-knead it too, and knead until the dough is smooth.

Put the dough into a bowl, cover it, and let it rise for 1 hour.

Place the dough on a tray, cover it with a plastic bag, and freeze for 30 minutes.

Roll the dough into a 17 x 30 cm rectangular.

Place the butter block in the center. Cover the butter block with the bread dough.

Make a notch on four corners with a knife. Cover the dough with a piece of plastic.

Place on a tray and cover with a plastic bag. Refrigerate for 30 minutes.

The first fold:

Let the butter in the dough soften before rolling it. 

When the dough temperature is about 16-18 ℃.

Roll until the length of the dough is about 55-60 cm.

Make a single fold (folded in thirds like a letter).

Make a notch on four corners with a knife. Cover the dough with a piece of plastic.

Place on a tray and cover with a plastic bag. Refrigerate for 30 minutes.

The second fold:

Let the butter in the dough soften before rolling it. 

When the dough temperature is about 16-18 ℃.

Roll until the length of the dough is about 60-65 cm.

Make a single fold (folded in thirds like a letter).

Make a notch on four corners with a knife. Cover the dough with a piece of plastic.

Place on a tray and cover with a plastic bag. Refrigerate for 30 minutes.

Shaping: 

Let the butter in the dough soften before rolling it. 

When the dough temperature is about 16-18 ℃.

Roll the dough into a 30x30 cm square.

Place on a sheet of baking paper and cover the dough with a piece of plastic.

Have ready 4 of 7.5x 7.5x 7.5 cm cube pans

Trim the side of the dough.

Cut into 16 pieces (each one is a 6.9 cm. square).

Stack 4 pieces of the dough together.

Put the dough into the pans.

Cover with a plastic bag. Rise until it reaches 8/10 of the pan.

At 27-28℃. it will take 2-2.30 hours.

** Don't throw away the dough scrap. Roll the dough scrap with sugar and nuts put it in a pan and bake it. 

Preheat the oven to 220℃.

When it reaches 8/10 of the pan, cover with the lid.

Place on a rimmed sheet pan as a little bit of butter will leak from the mold while baking, we don't have to clean the oven after baking. ^^ 

Bake in the 220℃ preheated oven for 15-17 minutes. 

Mille-feuille Shokupan (Danish loaf)