Chinese Food
Croissant
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How hard I thought it was before I made bread. When I learned it, I found it was really easy. There are many kinds of bread. The sweet bread tastes mellow and soft, which my family likes. So I have to make it every three to five. Sometimes it's done less. It's not enough to eat. Sweet bread has various shapes. It can be long or round. It can be big or small. It can be made with mold or not. The same formula and different fillings or fruit ingredients become a new variety. Today's croissant is just a common horn. It's not the Danish croissant that uses a lot of butter. Although the croissant is delicious, it's also very high in calories and complicated in practice. So the croissant I brought today is more affordable and can be a healthy staple food. To make bread, we need to use high gluten flour. The protein content is generally more than 13%. To make perfect toast, we need to use this special flour for bread. If we make small sweet bread, in order to increase the soft taste, we can put a little low gluten flour in it; at the same time, we don't have to knead the flour
Cooking ingredients
Cooking Steps
Step1:Jinlongyu high gluten flour, low gluten flour, dry yeast, self-made thick plain yogurt, some cold water, sugar, salt and butter are ready; adding low gluten flour can make the bread taste more soft; the plain yogurt has no sugar and is very thick, so the water volume is uncertain. Adjust according to the water absorption rate of flou
Step2:Add 15 grams of cold water to yeast to melt for use. Put all materials except butter and yeast solution into the Dongling jd08 bread machine. Start the kneading procedure for 20 minutes. When kneading for 15 minutes, put the yeast solution into the bread machine. Continue kneading. Fully integrate the yeast solution into the dough; then put the butter into the bread barrel. Continue kneading for 15 minutes
Step3:Dough is soft, moist and glossy. It doesn't stick to hands. Pull a piece of dough and put it on your hands to support it. It can support this transparent and elastic film. Because you want to make small bread, even if you poke a hole, the edge is not very smooth
Step4:Take out the mixing leaves, round the dough, cover the inner cover and the outer cover, select the fermentation procedure, temporarily for 1 hour, adjust the time according to the dough state; without the inner cover, cover a wet cloth to prevent the moisture on the dough surface from evaporating and the skin from drying
Step5:When the dough is 2 times the original size, dip your finger in the flour and poke a hole in the top of the dough. It will not collapse or retract. The fermentation is successful. There is gas around the hole and it obviously collapses. It means that the dough is over fermented. It can no longer be used for bread. It can only be used for old noodles. If you poke a hole, it will immediately rebound and be elastic. It means that the fermentation is not in place. It will be extended for a while
Step6:Put the fermented dough on the kneading pad. Sprinkle a little flour on the pad. Pat the dough for several times to exhaust. Weigh it with an electronic scale and divide it into 8 equal parts. Knead them respectively and then knead them into water drops. Cover the plastic film and relax for 10 minutes
Step7:Take a good dough and roll it into a long isosceles triangle with a rolling pin. The good dough is very obedient. You can roll it all out if you want. If you roll it back, it means that the dough is not in place. You have to relax for a while before it is formed; the length is about 30 cm, and the widest side is about 810 cm long
Step8:Roll it down from the wide edge. Roll it down. Don't be too tight or too loose. Press the tail down. Then bend both ends inward to form a horn
Step9:8 smal
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Cooking tips:1. This recipe can also be used to make a 450g mountain shaped toast. It can also be used to make small sweet bread of other shapes; 2. The self-made original yoghurt is very thick, so the water volume can be adjusted according to the dough state; 3. The baking time and temperature can be adjusted according to the temper of the oven and the size of the dough; the baked dough can't be eaten. It can be stored in a fresh-keeping bag at room temperature. Don't refrigerate it. That will speed up the starch storage Aging. It's hard to eat. If you don't eat it for a few days, it can be frozen and preserved in the refrigerator. When you eat it, you can put it back into the oven and bake it for a while to recover the elasticity. There are skills in making delicious dishes.
