Chinese Food
Croissant
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Have people who can bake at home ever had this confusion? I want to buy a 1L cream at a good price. As a result, I make a cake and put it in the refrigerator. The big package was originally bought for the sake of material benefits. It didn't save money, but also wasted a lot. Remember my bread recipe. Don't worry about wasting it any more. It can change all the time. One recipe can make many kinds of bread. It's not greasy. After unpacking the cream, squeeze out the air inside, clamp it with a sealing clamp, and store it in the refrigerator for half a month. If you want to continue to make decorative cake, it is recommended to use it up within 7 days. After that, it is more safe to make bread. If the cream changes color or smells, throw it away. The animal cream is mellow and creamy. Knead it into the dough. The dough is not only white, but also softer. It's a cliche. To make bread, of course, you need high gluten flour. Bake it out
Cooking ingredients
Cooking Steps
Step1:Material preparation - high gluten flour, low gluten flour, egg liquid, dry yeast, animal light cream, ice water (ice melted with cold water), salt, sugar, butter; adding low gluten flour and animal light cream can make the taste of bread softe
Step2:All materials except butter are put into the Dongling 6D bread machine. Start a kneading procedure for 10 minutes. After the dough is formed and the thick film can be pulled out, add the butter block. Continue kneading for 1520 minutes
Step3:When the dough is moist and soft and can pull out this transparent and elastic film, the kneading is over
Step4:Put the dough in the bread barrel, cover with a wet cloth, cover with the outer cover, start the fermentation procedure. The time is tentatively determined to be 60 minutes. Adjust the fermentation time according to the dough state
Step5:When the dough is twice the original size, dip your fingers in flour and poke a hole in the top of the dough. It will not collapse or shrink. The fermentation is successful
Step6:Take out the dough and put it on the kneading pad. Gently exhaust the air. Divide the dough into 6 equal parts by weighing. Knead them respectively. Cover the plastic film and relax for 10 minutes
Step7:Take a loose dough and roll it into an isosceles triangle. Use a scraper to cut the middle of the wide edge to the center of the triangle
Step8:Roll up from the wide edge to the tip to form a naturally curved triangle. Tighten at the tail interface
Step9:The other dough should be processed in turn. Put each dough on a non stick baking tray. Put it in the oven for secondary fermentation. Put a bowl of warm water. The time is 35 degrees. If you are not in a hurry, you can ferment it to twice the natural temperature
Step10:When the dough is twice the original size, brush a layer of egg liquid on the surface (out of the portion). Preheat the baking tray 180 degrees. When the temperature reaches 180 degrees, put the dough into the oven. Heat it up and down for 20 minutes. Adjust it according to the actual situation of the oven. After the oven is discharged, air it on the air rack until the hand temperature is put into the bag for storage.
Step11:Sweet, soft and strong croissants.
Cooking tips:1. Making bread with high gluten flour can make the tissue more delicate and layered. It tastes chewy. Adding a proper amount of low gluten flour can increase the softness; light cream can also make the taste of bread more mellow and soft. These two kinds of flour can not be added; low gluten flour can be replaced by equal amount of high gluten flour. Light cream can be replaced by slightly less milk; the water absorption of flour is different. The amount of liquid used depends on the situation Adjust; 2. When the dough is twice the size, if the dough is too close to each other, put the oil paper in the middle to prevent it from sticking together when baking; the baking time and temperature shall be adjusted according to the actual situation of your oven. There are skills in making delicious dishes.
