Outo no Hazure no Renkinjutsushi ~Hazure Shokugyou Datta node, Nonbiri Omise Keiei Shimasu~ - Vol. 2 Ch. 11 - Let's make Danish Pastries!

[MangaDex]

 

[rapidemboar]

 

[Hikineet]

Thanks for the chapter.

 

[lesseffective]

The tonal shift of going from making bread, to slaying Behemoths, to back to making bread.

 

[Chareu]

Miina looks like she got over her dead parents real fast. Still a cute chapter despite that.

 

[popinloopy]

Thank you for the chapter! Fun fact: cute stuff is cute!

 

[Antinomy]

Never heard of this type of bread. Any modern day examples?
Cute girls making bread

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Thanks for the TL

 

[Mentholatum]

Never heard of this type of bread. Any modern day examples?

Erm, just like the chapter title says, is a danish - https://en.m.wikipedia.org/wiki/Danish_pastry

 

[Antinomy]

Erm, just like the chapter title says, is a danish - https://en.m.wikipedia.org/wiki/Danish_pastry

It looks so different from any Danish I've had though, that I honestly thought it was different. Ngl, thanks btw

 

[inkindoug]

It looks so different from any Danish I've had though, that I honestly thought it was different. Ngl, thanks btw

Yeah, the Danish pastries I'm used to are round or latticed and have some sort of filling in the middle. I imagine this is just sections of the bread part. The baking process ties up.

 

[BookQueen]

Is that the annoying crunchy, sticky pastry that has tons of layers but easily crumbles and makes a mess??

 

[Quarterdane]

Is that the annoying crunchy, sticky pastry that has tons of layers but easily crumbles and makes a mess??

Are you sure that's just one pastry, rather than most (if not all) pastries that use the same sort of dough?

 

[CraniumAmbiguity]

Wait, self rising flour and yeast? Self rising flour is plain flour mixed with salt and baking powder. Did she already make baking powder? But why use self rising when you are already using yeast?

 

[Fushiginiku]

Is that the annoying crunchy, sticky pastry that has tons of layers but easily crumbles and makes a mess??

You are describing something that sounds like a pastry made from filo, so no. Filo starts out similar, except it does not have yeast, so it isn't leavened. I think it is folded more times too, to create something that crumbles up into flakes. Lots of Mediterranean pastries use it.

You might also be describing a flake pastry, which is what you make into things like turnovers.

 

[Fushiginiku]

Wait, self rising flour and yeast? Self rising flour is plain flour mixed with salt and baking powder. Did she already make baking powder? But why use self rising when you are already using yeast?

I'm betting the translator picked the wrong English term, because there's no baking powder in a Danish, normally.

 

[CraniumAmbiguity]

I'm betting the translator picked the wrong English term, because there's no baking powder in a Danish, normally.

There are different grades of flour based on the protein content. Cake flour < All purpose < Bread flour. There is also whole wheat and white flour. Considering that there are indeed 2 bags of flour it was probably a mix of 2 kinds. Like Bread and all purpose flour or something.

 

[WereMuppet]

It looks so different from any Danish I've had though, that I honestly thought it was different. Ngl, thanks btw

Yeah, the Danish pastries I'm used to are round or latticed and have some sort of filling in the middle. I imagine this is just sections of the bread part. The baking process ties up.

The ones you're thinking of are usually just called danish (in most other countries that speak english), the danish pastries (which there are a few variants of) are made in a similar way to get the crispy outside and soft buttery inside but doesn't come with the added topping/filling as a default but you can think of them as the danish without the added topping/filling, ie just the "bread" part (but maybe a little fluffier inside), can be eaten as is but can also for instance be sprinkled beforehand with powdered sugar, vanilla or maybe even a thin layer of jam right before eating.

 

[NARESH4444]

The tonal shift of going from making bread, to slaying Behemoths, to back to making bread.

Now to eat the lolis' buttered bread...hol' up...

 

[inkindoug]

Wait, self rising flour and yeast? Self rising flour is plain flour mixed with salt and baking powder. Did she already make baking powder? But why use self rising when you are already using yeast?

Fixed. Thanks.

 

[Strela]

Cat doesn't wag their tail when they are happy, stop spreading misinformation Japanese authors 😡