Chapter 16: Soft bread(4).

The next morning, I got to work early.

Of course, I was making Danish pastries.

First, I needed to roll out the butter, so I’d chilled a smooth stone slab in the Cold Storage overnight, along with the butter for layering. The butter for mixing into the dough was left at room temperature since morning.

I took the chilled slab from the fridge, dusted it with flour, and used cold butter straight from the Cold Storage. I pounded it thin and long, folded it into thirds, and shaped it into a square… Wait, it’s so hard! This is tough! It won’t even stretch properly!

“Phew, making puff pastry is as hard as ever.”

I couldn’t help but grumble.

But picturing the Cait Siths’ delighted faces in my mind spurred me on.

“I want them to enjoy this.”

Right! With renewed determination, I tackled the butter again.

Focusing, I shaped it efficiently while keeping it cold.

“Let’s put this back in the fridge.”

I stored the butter and slab in the Cold Storage.

Next, the dough.

In a bowl, I mixed flour, sugar, and salt thoroughly. I added the room-temperature butter and mixed well. Then, I combined a bit of milk, water, eggs, and yeast liquid, mixing quickly.

I blended until the flour was fully incorporated, then shaped the dough into a round on the counter.

To keep the surface from drying, I covered it with a damp cloth and let it ferment at room temperature for about an hour.

—Bread-making sure involves a lot of waiting.

Once fermentation was done, I degassed the dough, flattened it slightly, wrapped it in a damp cloth, and let it rest in the fridge overnight.

To be continued tomorrow!

—So long!

The next day, I woke up much earlier than usual, before the sun rose.

I wanted the Cait Siths to enjoy Danish pastries for lunch.

First, I prepared the oven for baking.

I stretched the dough to match the size of yesterday’s butter slab, placed the butter diagonally on the dough like a diamond, and folded the dough tightly around it, stretching it to triple its length.

I folded it in thirds, rotated it, and stretched it again, repeating until the dough was ready.

—Pretty tough work.

I muttered to myself.

I let the folded dough rest for a bit.

While it rested, I made custard cream with eggs and chilled it in the fridge.

Taking out the rested dough, I cut it into nine equal squares and placed each in a mold to form a bowl shape.

I arranged all the dough on an oven tray and let it rest at room temperature, covered with a damp cloth.

During the bench time, I ate a quick breakfast with the Cait Siths. The cluttered kitchen piqued their curiosity about what I was up to.

I tossed the breakfast dishes into the Geschirrspüler and resumed work.

I brushed the dough with egg wash and finally put it in the oven.

“Wow! Smells amazing!”

Baking was quick compared to the dough’s waiting time.

The dough puffed up into bowl shapes, turning glossy golden-brown, with a rich buttery aroma.

Wearing mitts, I took the tray out and set it on a trivet, letting it cool slightly.

Once cooled, I resumed.

First, the strawberry jam Danish.

I spread custard cream in the bottom of the baked bowl-shaped pastries, topped it with strawberry jam, and decorated with halves of fresh strawberries. For vibrant color and to enhance the sweetness, I placed a mint leaf in the center.

Finishing a third of the pastries with strawberry jam, I moved to the peach compote Danish.

I spread custard cream as before, topped it with peach compote, and used dill instead of mint to enhance the peach’s aroma with its refreshing touch.

This used two-thirds of the pastries. For the rest, I made blueberry jam Danish, following the same steps with custard cream, blueberry jam, and a mint leaf garnish, completing the final third.

I checked the clock. It was just about time for lunch.