Chinese Food
Croissant
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I'm tired of eating toast every day. My favorite croissant hasn't been eaten for a while. I just bought a new extra large baking plate. It's not a waste of energy to knead 400g flour and bake it in one oven at a time. Do as you say. Strike while the iron is hot. Although the weather is not cool, I have an energy at the thought of the smell of bread floating all over the house. The cook machine has a lot of credit. Mix the materials well. Throw them into the cook machine. The dough is smooth and moist. Next, it depends on your own technology. By the way, this croissant is just a croissant made of ordinary bread, not a croissant in Danish pastry. The former uses very little butter, while the latter uses butter to separate layers. Eat it while it is hot, crisp and tender, so it also determines that the appearance and taste of the two are quite different. This croissant is for my personal use. It's the first time it's open to the public. The formula proportion is reasonable and the success rate is high. The toasted croissants are delicate and can be eaten by hand
Cooking ingredients
Cooking Steps
Step1:All materials are ready - Xinliang bread powder, dry yeast, salt, sugar, milk powder, egg, condensed milk, cold water, butte
Step2:Put all materials except butter into the kneading bucket of the chef machine. The Changdi chef machine I used first mixed the materials into a ball with the second gear. Then knead the dough with the third gear to moisten it. Pull out the thick film by hand and add butter
Step3:First, use gear 1 to completely rub the butter into the dough, and then rotate it at three speeds to speed up the kneading. The dough does not stick to the wall of the barrel. It is smooth, soft and glossy. Pull out a dough, and it can gently prop out the transparent and elastic film
Step4:The dough is taken out of the barrel, rounded, put in a large fresh-keeping box, and then covered for basic fermentation
Step5:When the dough is 22.5 times 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 dough is fermented successfully
Step6:Take out the dough and put it on the kneading pad. Pat it gently for exhausting. Weigh it and divide it into 9 equal parts. First, knead it into water drops that are slightly more round. After kneading all the dough, knead the fat water drops again a little longer. Cover with plastic wrap for 1015 minutes
Step7:Take a piece of dough, first pat it with your hand and stretch it out, then roll it thin from the center to both ends with a rolling pin to form a slender isosceles triangle shape; the longer the dough, the more layers it will roll out
Step8:Roll it down from the wide edge to the sharp corner. Don't be too tight or too loose. Just roll it down, so that there is no gap between the dough sheets to fit tightly. The last small sharp corner can be slightly pulled and thinned by hand. The seal is pressed under; the croissant bag is ready
Step9:Every time I make a croissant, it will be stacked in a non stick baking tray. It will be placed according to the size of the baking tray. If the quantity is large, it can be stacked in the shape of squeeze and squeeze . Although I stack it like this, it will stick together after two rounds, but it is only limited to the two ends. It will not affect the whole bread
Step10:I put the green body directly in the oven and ferment for 30 minutes. The green body is 1.52 times the original size. Brush a layer of egg liquid on the surface. The oven begins to preheat 200 degrees
Step11:Put the raw croissant into the middle layer of the preheated oven. Heat it up 180 degrees, and heat it down 200 degrees. 15 minutes (the screen shows 18 minutes. I actually came out 3 minutes ahead of schedule); the time and temperature depends on the oven's ow
Step12:
Step13:
Cooking tips:1. Roll the dough into long and thin water drops. It's easy to roll it into a long and thin isosceles triangle after relaxation. The longer the dough is, the more circles it rolls. If you want the horn to be long and thin, roll the wide edge of the triangle wider. If you want the horn to be short and round, roll the wide edge shorter; 2. The baking time and temperature are adjusted according to the size of the dough and the actual situation of your oven. There are skills in making delicious dishes.
