Chinese Food
Black sesame croissant
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It's normal to make your own bread. Bake it at two ends in three days. The house is full of fragrance. In addition to the satisfaction of taste, you have a lot of sense of achievement. Making your own bread can adjust the recipe according to your family's taste. You can also use some of the family's grains. The biggest advantage is that you can make soft and fluffy bread with only simple materials. Let those messy flour improvers stay away from us. We need to eat solid good bread. Ordinary bread is better than steamed bread. In addition to sugar and butter, it's extra. It's mainly because the high gluten flour with protein content more than 13% is used. When the dough is kneaded to make gluten, the transparent and elastic film can be propped up with the palm. This kind of bread has a delicate, soft and fluffy taste. If you bite it and cut it, you won't drop slag. Even if you tear it with your hand, you can also tear it out one by one It's fun to eat a big piece. Today, I'm talking about black sesame croissants in my private room
Cooking ingredients
Cooking Steps
Step1:Material preparation - high gluten flour, honey, cold water, butter, black sesame, high sugar resistant dry yeast, salt, egg, milk powder, suga
Step2:All materials except butter and black sesame are put into the kneading barrel. Mix the materials into a ball at a low speed, and then turn it to a medium speed with a little strength. Add butter when the thick film can be pulled out
Step3:First mix butter into the dough at a low speed, and then turn it to a medium high speed to make the dough gluten. The final temperature of the dough is controlled below 26 degrees, so the effect of the film is very good; in the picture, my film is not perfect, because no cooling measures have been taken, so the temperature of the dough has reached 30 degrees; making small bread is also OK
Step4:Pour the roasted black sesame into the dough. Use low speed for 2 minutes. Mix into the dough
Step5:Round up the dough and put it in the fermentation box (large fresh box). Ferment for 30 minutes
Step6:Turn the dough over, fold the four sides to the middle, and then round it again to make up for the lack of kneading, increase the gluten of the dough, and continue to ferment for about 1 hour
Step7:When the dough is twice the size of the original dough, dip a little flour in the fingers and poke a hole in the top of the dough. It will not collapse or shrink. The fermentation is successful
Step8:Pat the dough gently for several times to exhaust. Weigh it and divide it into 9 equal parts. Knead them into long and thin water drops. Cover with plastic wrap or box and leave for 1015 minutes to relax the dough
Step9:Take a dough and roll it from the middle to both ends to form a slender isosceles triangle shape with a length of about 40 cm
Step10:Roll from the wide edge to the tip. When rolling to the near tip, stretch the dough and press the seal on the bottom; a black sesame croissant bag is ready
Step11:Put the other dough in turn. 9 corncobs are stacked in a non stick baking pan. Leave room for expansion between them. Put them in a warm and humid place for secondary fermentation. Because the weather is warm, I put them directly in the oven. Put a bowl of hot water. Ferment naturally
Step12:When the size of the raw cow horn is 1.52 times the original size, the oven begins to preheat 210 degrees. You can brush or not brush the egg liquid on the raw cow horn. If you brush the egg liquid, it will be bright. If you do not brush it, it will be matte. It will be more simple
Step13:Feed the raw cattle horn into the middle and lower layers of the preheated oven. Heat it up to 150 degrees and heat it down to 210 degrees. On the screen is
Step14:
Step15:
Cooking tips:1. If you want croissants to have layers and beautiful shapes, you must roll them out very long. The rolls are not only beautiful, but also perfectly organized. They can form long filaments. The cut surface looks like a circle. They also taste chewy; 2. With this formula, you can make many kinds of small bread; 3. Because the gluten is not ideal at the end of kneading, especially through fermentation Half an hour later, fold it upside down to strengthen the gluten; 4. The baking time and temperature are adjusted according to the actual situation of the oven and the size of the bread. There are skills in making delicious dishes.
