Danish pastry is a cold dough made from yeast dough and drawing fat . The drawing fat ( butter or margarine ) is incorporated in several folding and rolling processes (tours) . This process is called touring . During the rising process the pastry is that of the yeast emitted carbon dioxide eased in addition to and during baking by steam. The fat acts as a separating layer so that the steam can cause further loosening.
Made of Danish pastry, for example, French rolls , quark bags , pudding worm , Copenhagen , Nusskipfel , Bamberger , croissants or pain au chocolat baked. The Danish pastries or Danish pastries are classed as fine baked goods .
The term has nothing to do with old stuff (junk), but comes from pludern (open up, loosen up). In English, Danish pastry is called Danish or Danish pastry , while in Scandinavian languages it is called “Wienerbrot”.
The German Food Code sets the guidelines for Biscuits requirements for Danish and Danish pastries that:
- Danish pastries contain at least 30 kg of butter or the corresponding amount of milk fat products or margarine or practically anhydrous fats, based on 100 kg of cereal products and / or starches .
- Danish pastry (also known as “Copenhagen”) contains at least 60 kg of butter or the corresponding amount of milk fat products or margarine or practically anhydrous fats, based on 100 kg of cereal products and / or starches.
The Austrian food book stipulates for Danish pastries (Danish pastry baked goods) that at least 250 g of fat per 1000 g of basic dough must be absorbed into the dough (fat contained in the basic dough is not included). Flour incorporated into the tourier fat is part of the basic dough.
With touring , the drawing fat is worked into the yeast dough by folding and rolling out several times. The result is the Danish pastry.
Typical Danish pastries
- Danish pastry in the German food dictionary
- Viennese Danish pastries . Entry No. 182 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .