Chinese Food
French traditional croissant
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Croissant is a traditional French bread. Although it is wrapped with a lot of butter, as long as it is opened and crisp successfully, it can form honeycomb like tissue by cutting the bread. The taste is very crisp and soft. Although making bread mostly uses high gluten flour, I always use high flour and low flour together to make this bread. Because all of them use high flour, the gluten of the dough is too strong, which increases the difficulty of rolling and folding. Adding low flour properly will reduce the gluten of the dough, so it is convenient to roll thin by hand. -
Cooking ingredients
Cooking Steps
Step1:Prepare all raw materials in advanc
Step2:First put liquid material into the bread barrel, then put powder. Turn on the dough function for 15 minutes. Knead to the expansion stag
Step3:Add softened butter. Continue kneading for 5 minutes. Knead to full stag
Step4:Lift the dough. The appearance of tough film is enough
Step5:Roll the dough into a big square. Roll the butter into a small squar
Step6:Dough bulges from all around. Squeeze the seal tightly. Put into freezing for 30 minute
Step7:Take out the dough. Roll it into strips
Step8:Fold it up like a quilt. Put it into the freezer for 30 minutes. Then repeat steps 7 and 8. Put it into the freezer for 30 minutes
Step9:Roll the dough into long strips. Then cut out the triangle
Step10:Roll up from the bottom of the triangl
Step11:Put in the baking tray. When the dough is 1.5 times larger, brush the egg liquid on the surface
Step12:Preheat the oven to 200 ℃ and bake for 18 minute
Step13:Very sof
Step14:The taste made by myself is excellen
Cooking tips:1 - to make crisp bread, the dough needs to be frozen when it is crisp. The purpose is to control yeast fermentation. Once the yeast is fermented, a lot of air will be formed in the dough. It is not convenient to roll and fold. The way of low temperature is more convenient for us to control the state of the dough. 2 - the croissant baking needs to be carried out with high temperature, because the high temperature will make the bread set quickly, prevent the butter from leaking slowly, and affect the taste of the finished product.
