If you turn on the subtitles, you can see the explanation of how to make it.
~Ingredients (for 1 pound mold)~
~Danish dough~
Strong flour - 200g
Salt - 2g
Sugar - 15g
Dry yeast - 3g
Eggs - 1
Milk - 80cc
Butter - 10g
~Butterscotch sauce~
Sanmon sugar - 50g
Fresh cream - 50g
Butter - 30g
How to make
1, Make the butterscotch sauce.
Put [Sanmonto Sugar] in a pan and heat it to dissolve completely, then add [Butter] and mix well until it loses its shape.
2, Slowly add the cream and simmer until thickened, then transfer to a container and set aside to cool.
3, Make the Danish dough.
In a bowl, mix together [strong flour], [salt], [sugar], [dry yeast], [eggs], and [milk] until a lump forms.
4, Transfer the dough to a rolling pin and knead in the butter until the surface becomes smooth.
Spread the dough thinly so that it becomes a film.
5, Shape the dough and leave it at 32℃ for about an hour.
If the dough doesn't bounce back when you press it with your fingers, let it sit for about 10 minutes after shaping it to remove the air.
6, Roll out thinly with a rolling pin, coat with butterscotch sauce, and fold into layers.
Cut it to the size of the width of the pound mold and spread it on the mold.
7, Place in a place at about 32℃ for 30 minutes, then bake in a 180℃ oven for 20 minutes and it is ready.
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