Chinese Food
Croissant consumed cream
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I saw this bread from the dessert shop. I learned to make it by myself when I went home. Just in these days, I can make the cream left over from the birthday cake. I can also consume the cream. The best of both worlds. This croissant is a 26G. It's small and lovely. The finished product is also very soft. It's super delicious. The guy who likes delicious food can try to make super soft bread. These two steps must be in place to make super delicious bread Of bread. 1. The first is the fermentation state. The dough that has been fermented will not collapse or shrink if the fingers touch dry flour. If the fingers poke, the dough will shrink a little. It needs to be extended for a while. Pay attention to observe frequently. Do not over ferment. If you poke a hole in your finger and the dough suddenly collapses, it means that it is over fermented. This kind of situation can only be used as an old-fashioned one. You can't bake bread any more. 2. The second is the fermentation temperature. The temperature of the first engine should not exceed 28 degrees. The temperature of the second engine should not exceed 38 degrees. The humidity is 85. Put the second engine in the oven. Put a bowl of hot water in it
Cooking ingredients
Cooking Steps
Step1:Put the bread materials in the order of liquid first and then powder first. Put the egg liquid, milk, cream and yeast first and mix evenly. Then put the sifted flour, salt and sugar diagonally. Do not put butter firs
Step2:Start the kneading procedure of the bread machine for 20 minutes. Add butter. Start a kneading procedure again. Pull out the film
Step3:Roll it round. Put it back in the bread barrel. Cover it with plastic wrap. Ferment it with the fermentation function of the bread machine for about 80 minutes. It will be twice as big. The fermented dough will not collapse or shrink if it is dipped in dry flour by fingers
Step4:Take out the fermented dough and pat it gently for exhaust. Don't use too much force. Avoid patting the dough to death. The second hair can't rise. The bread made is not soft. It is divided into. 16 equal parts on average. Each is 26G. Roll the dough and cover the plastic film to relax for about 20 minutes (the relaxed dough can't be opened and retracted. If it hasn't been retracted well, extend the time. It's cold and slow in winter. It's about 15 minutes in summer)
Step5:The relaxed dough is rubbed into water drops, rolled open, rolled up from top to bottom (covered with plastic film all the way
Step6:Put it in the oven for secondary fermentation to twice the size. Put a bowl of hot water in it. Keep the humidit
Step7:Take out the fermented dough and brush it with a thin layer of yolk liquid. Sprinkle black sesame seeds on the surface for decoration
Step8:Preheat the oven 200 degrees in advance for ten minutes. Put it in the middle layer of the preheated oven. Bake it at 190 degrees for about 1012 minutes. Pay attention to the coloring in the last few minutes. The specific time and temperature shall be adjusted according to the temperature of your own oven.
Step9:Put it on the airing rack to cool it immediately when it is out of the oven. Put it into the fresh-keeping bag and seal it until the remaining temperature is reached. Store it at room temperature for 35 days or freeze it for a month. Take it out when you eat it and return it to the temperature. Bake it in the oven or microwave for a few minutes. Eat it in a month. Never refrigerate the bread. It will accelerate the aging of the bread. The loss of water will make the bread harder.
Step10:Break one to see the organization. Isn't it good
Step11:One for 26 grams. Cute. No burden to ea
Cooking tips:1. Put the materials in the order of liquid first and then powder. Put the salt and sugar diagonally. Avoid contact to affect yeast fermentation. Due to different water absorption of flour, please add proper amount of liquid. It's better to sift the flour to avoid caking and affecting the taste during storage. If you are a little tired, you should buy a toaster. 2. Cover the whole process of making bread with fresh-keeping film to avoid water loss of dough. Flour must be screened to avoid flour caking during storage. 3. Bake the bread until it is still warm. Put it in a fresh-keeping bag and keep it sealed. Keep it at room temperature for 35 days. Keep it in the refrigerator for one month if you can't finish eating. Take it out and put it back to the temperature when eating. Bake it in the oven or microwave for a few minutes. Never put bread in the refrigerator. It will accelerate the aging of bread. It will make the bread lose water. The bread will be harder. There are skills in making delicious dishes.
