Chinese Food
Poolish croissant
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Praiseworthy bread is composed of layers of dough and butter. During baking, the crust layer of bread will expand, but the butter will not expand. Instead, it will melt and form a gap between the layers of dough. At the same time, it will generate steam and lift up the crust layer. Then the finished product will form a multi-level and honeycomb like structure. This recipe can be used to make 15 croissants.
Cooking ingredients
Cooking Steps
Step1:Mix all ingredients of the fermented head, knead into dough, cover with plastic film and ferment at room temperature for 12-18 hours. Reference temperature (18 ℃
Step2:Knead all ingredients of the main dough except butter to the expansion stage. Add butter and knead evenly.
Step3:Flatten the dough. Refrigerate for 2 hours. Take out the butter and roll it into a 19cm square. Refrigerate for one hour. Take out the frozen dough and roll it into 26cm square.
Step4:Put butter flakes on the dough surfac
Step5:Fold the dough on the four sides into the middle, wrap the butter around it, and squeeze it into the seam.
Step6:Roll the dough into a rectangle of 20 * 60c
Step7:Fold it into three layers. Fold 1 / 3 of the skin to the middl
Step8:Fold another 1 / 3 of the skin to the middle. Refrigerate for 1 hou
Step9:Then refrigerate it twice. Fold it three times.
Step10:Open three fold twic
Step11:Fold and refrigerat
Step12:Refrigerate the folded dough for 2 hours. Take out the dough and roll it into a 23 * 95cm rectangle with a thickness of 3-4mm.
Step13:Cut the dough into isosceles triangles 23 cm high and 11.5 cm long at the bottom. Refrigerate for 20 minute
Step14:Take out the cut triangular dough. Stretch each triangle slightly to make it a slender triangle with a height of 25.5cm. Roll up from bottom to to
Step15:A roll of praiseworthy dough. The second fermentation can be carried out until it is doubled or slightly expanded. The reference temperature is 18 ℃. The fermentation time is 4 hours.
Step16:Ferment well and spread the egg liquid on the surface onc
Step17:Put into a fully preheated oven for baking. Bake at 220 ℃ for 10 minutes. Then bake at 190 ℃ for 15 minutes. The total baking time is 25 minutes. Only the surface is golden.
Step18:Delicious and crisp croissants are out.
Step19:Organization char
Cooking tips:1. About flour. How to use high gluten flour or medium gluten flour? A - because the honeycomb tissue is formed by the expansion of dough. In the process of rolling out and folding, the skin must be malleable (it can be easily stretched without breaking or springing back). In this way, the butter can be wrapped. Therefore, the flour with high gluten is needed for making praises. However, the flour with high gluten is difficult to roll out. It is even more difficult to make by hand. So many people have to compromise when making the dough to reduce the gluten. 2. About wrapping in butter, using flake dry butter, or common household butter with high moisture content? A - all butter in the process of making the pastry must be a kind that is not easy to melt. Slice butter sold in China is OK. If there is no flake butter, European imported butter with high melting point is also suitable. (I use a 200g piece of presidential butter) there are skills in making delicious dishes.
