Chinese Food
Danish croissant
(153642 views)
Kesong, Niujiao and Yangjiao are very similar in shape. Sometimes it's hard to distinguish them. So what's the difference between them? The biggest characteristic of Kesong bread is its crispy crust. It's fragrant and crispy. It's soft and cotton. One bite is full of cream fragrance. It's the best proof of crispness when you eat it and drop the crumbs under it. Croissants and croissants are not necessarily praiseworthy, but they can be made into croissants and croissants. What about the horns of cattle and sheep? In France, shape and materials are used to distinguish. Croissants are made of vegetable oil. Croissants are made of real butter. Do you know how to tell?
Cooking ingredients
Cooking Steps
Step1:. pour high gluten flour, low gluten flour, milk powder, salt, sugar, yeast into the blender dish. Mix slowly. Add water into the blender dish. Stir slowly until there is no dry powde
Step2:Add butter and salt and stir quickly until the dough is smoot
Step3:Take out the dough, relax it for 10 minutes, roll it into 2cm thick shape, wrap it with plastic wrap and freeze for 30 minute
Step4:Take out the dough, roll it out and wrap it with oi
Step5:Open. Thickness is 0.5cm. Length width ratio is 3-2. One end is folded to 2 / 3, and then the other end is folded to 1 / 3 (three times)
Step6:Repeat the previous step twice (30% off and 3 times
Step7:Roll out the dough. The thickness is 0.30.4cm. Cut it into isosceles triangle with width of 9cm and height of 1820cm. Roll it up from the wide end. The tip should be in the center of the dough. The end is facing down. Put it into the baking tray
Step8:Finally, wake up. Put the dough in the oven. Put a basin of hot water under it. Ferment it to 2 times of 1.5h. Take out the egg brush
Step9:Baking temperature - 190 ℃ middle and lower layer. Baking for about 15 minutes. The color is golden when it comes out
Cooking tips:If the room temperature is higher than 25 ℃, you can put the folded noodles at the fermentation temperature of cold storage and relaxation for 10 minutes. It can't be too high. Otherwise, it's easy to separate the oil and noodles. It has skills to affect the shaping and cooking.
