Chinese Food
The first puff is a success. The method of making croissant croissant croissant
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The first time you open it, you will succeed. The secret is accuracy. Accurate. Accurate. This recipe is very long. I will try my best to write it in detail so that you can make a very successful eulogy at one time. But don't blame me for being wordy ~ ~ you must look carefully. Every step must be accurate. Because baking is a precise art. First of all, you need to master it accurately, so that you can give play to it in the future. In fact, it was done a few years ago. Because of the complexity and length, it has not been sorted out and written out. Recently, I've managed to get rid of my lazy cancer by sorting out the photos in my computer. Write it out. I'm still very happy when I write this one, because it's successful for the first time. Please allow me to talk. I just want to record the whole process and give it to other first-time cooks for reference. The whole process. It's not hard. As long as the recipe is reliable and the operation is accurate, you can make a great crispy. Thank you for your reference
Cooking ingredients
Cooking Steps
Step1:Before I start, I'd like to say a little bit about French flour - generally, French flour has t45.t55.t65.t80.t110.t150. Friends who are familiar with baking will know that the smaller the number behind T, the lower the degree of gluten. Generally, according to the ash rate to distinguish the gluten of flour. The so-called ash is the mineral composition contained in the wheat bran. It can also be said that it is the impurities contained in the wheat. The lower the ash content, the finer the flour. The smaller the number after t, the lower the ash content, and the whiter the flour. In short, T45 is low gluten powder, t55 is medium gluten powder, T65 is high gluten powder. And t80.t110.t150 is whole wheat flour. I can't buy this French flour in New Zealand. I replaced it with another flour with a protein content of 11.5%. The effect is all righ
Step2:1. Knead - (1) soften butter in advance. Knead all dough materials into dough at low speed. Note - the ideal state is that the reinforcement should not be too high. Low to medium reinforcement is more appropriate. Because if the gluten of dough is too high, the subsequent folding steps may not be easy to operate. (the original recipe is to knead for 3 minutes with the cook machine at medium and low speed, but I couldn't operate at all. I didn't reach the state in 3 minutes at all. After kneading into a uniform dough, it stopped. It didn't check whether there was a film. But it was not too sticky.
Step3:1. (2) press into a round cake. Put it on a plate, wrap it with plastic wrap, and refrigerate it overnight or about 810 hours.
Step4:2. Butter cutting - prepare a ruler and a piece of oil paper. *Note - the butter can be removed directly from the refrigerator to avoid melting.
Step5:2. (1) cut the butter into 1.25cm thick slices, spread them on the oilpaper, and make a 15 * 15cm square
Step6:2. (2) cover another piece of oil paper. The size of the oil is 15 * 15cm
Step7:2. (3) use a rolling pin to tap slightly and then roll. Try to make the butter evenly distributed. Make a square piece about 19 * 19cm.
Step8:2. (4) measure the size of the butter slice at any time. Cut off the redundant edges.
Step9:2. (5) put the Cut Scraps back on the butter, and then roll them.
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Cooking tips:I've finished writing at last ~ I'm really working hard. This recipe helped me to open the pastry for the first time. I'm really super happy. I hope you can also make a success. Remember to be precise. Accurate. Accurate. Because I haven't used any other prescription, I can't compare with other prescriptions. Maybe my prescription is very complicated. But I really think it's easy to use and reliable. If you have any questions, please let me know in the comments. There are skills in making delicious dishes.
