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Danish pastry or just Danish (especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. It was invented in Denmark and has since become a Danish specialty. Like other viennoiserie pastries, such as croissants, Danish pastry is a variant of puff pastry made of laminated yeast-leavened doughs, creating a layered texture. Danish pastries were exported by immigrants to the United States, and are today popular around the world.〔(【引用サイトリンク】title=The patsies whose favourite pastries aren't really Danish )〕 ==Composition== Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts of butter or margarine.〔(Cauvain & Young (2007), pp. 263—265 )〕 A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers.〔(Gisslen (2013), pp. 192—197 )〕 If necessary, the dough is chilled between foldings to ease handling. The process of rolling, buttering, folding and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery.〔 Butter is the traditional fat used in Danish pastry,〔(【引用サイトリンク】title=global.britannica - Danish pastry )〕 but in industrial production, less expensive fats are often used, such as hydrogenated sunflower oil (known as "pastry fat" in the UK). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Danish pastry」の詳細全文を読む スポンサード リンク
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