Chinese Food
Croissant
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It's said that in baking, bread is the hardest, and in bread, the hardest is crisp bread. So I'd like to challenge. Just into the spring, I bought the butter wrapped for making crisp bread. Then I delayed it to the present for various reasons. Although wrapping butter is higher than our common butter. It has high melting point, low water content and high grease content. But it's also very easy to melt when it's made in a high temperature environment. So it's better to make it before summer. Unless your kitchen is equipped with air conditioner. This croissant. I learned from the abalone teacher. But I cut the butter and noodles by more than half. I even made seven. House man wolf said - you this profiteer. How that stingy pinch Actually, I didn't mean to. Because the square I bought was wrapped with 250g butter. The square was made of 150g butter. How do I cut it? I just cut it into 4 pieces. The average is one piece sixty-two point five Gram
Cooking ingredients
Cooking Steps
Step1:8
Step2:Put high gluten flour, low gluten flour, dry yeast, fine sugar, salt, milk powder and common butter cut into small pieces into a large container and mix them while adding water until they are in flake state without dry powder. Knead them into smooth dough by hand, put them into a fresh-keeping bag, press them into large pieces, and put them into the refrigerator freezer for 2030 minutes to relax.
Step3:Sprinkle a proper amount of high gluten flour on the chopping board. Put the butter on it. Use a rolling pin or mallet to roll it first and then roll it. Roll it into a thin square and put it aside.
Step4:Take out the loose dough and put it on the chopping board sprinkled with high gluten flour. Also use a rolling pin or mallet to roll out the square dough that can completely wrap the rolled dough into butter. Then put the wrapped butter in the middle of the dough. Fold up the four corners of the dough and tighten the joints.
Step5:Roll the dough wrapped in butter into a rectangular piece and fold it like a quilt. Fold it from both sides to the middle, then fold it in half, then fold it into four folds. Then repeat this step.
Step6:Roll the last folded patch into a rectangle with a thickness of 4mm. The long side is a multiple of 9cm, Wide edge take long edge 4.5cm Place to right angle is 18cm long. Use a knife to cut a small opening every 9cm on one side of the long edge. On the other side of the long edge, cut the first small opening at 4.5cm And then the steel ruler from one side 4.5cm Cut to right angle. Cut along the edge of the steel ruler with a knife. Then cut the steel ruler from one side 4.5cm Place the incision 9cm to the other side. Cut along the edge of the steel ruler with a knife. In this way, the first 9cm * 1 is cut out 8cm isosceles triangle. Then take 9cm of one side as the bottom edge and cut out all 9cm * 18cm isosceles triangles with two long sides crossing. Two will be left up and down the wide edge Four point five *18cm right triangle. I'm afraid of wasting. I made another 9cm * 18cm isosceles triangle. Of course, the baked effect of this combination is not so good.
Step7:Stretch the cut isosceles triangle with two hands or roll it out a little longer. Brush a layer of water with a brush. Roll it up tightly from the bottom. Roll out 7 layers. The sharp corner is facing down. Put it on the baking tray covered with oilcloth. Put it in a warm and humid place for the last fermentation. About 10 minutes. Shake the baking tra
Step8:
Cooking tips:1. When rolling the butter, press it first and then roll it, because it is easy to melt or even break when rolling directly. So press it first with a rolling pin, then gently roll it open, turn over and sprinkle high powder during rolling to avoid melting. 2. Step 4 in the process of folding, if the dough is found to roll dry and shrink back, put on a safety bag and put it into the refrigerator freezer to relax for about 10 minutes. Take it out and roll again. 3. Step 5: before rolling out into a large area and dividing into multiple isosceles triangles, the side should be trimmed with a sharp knife to the position with oil. However, when rolling out, I can feel the oil on the edge. In the principle of no waste, there is no trimming. There are skills in making delicious dishes.
