Chinese Food
Fresh milk vanilla croissant
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A kind of There's another mascarpone in his family, so he wants to do something about it. After thinking about it for a long time, he'd better make bread, at least to solve the breakfast problem A kind of ︎ the whole recipe is self-adjusting. I don't know if it's the authentic croissant. It's delicious anyway. It's super fragrant A kind of Marscarpan has a lot of butter, so it's less butter.
Cooking ingredients
Cooking Steps
Step1:Add materials other than butter into the bread machine to start the kneading proces
Step2:About 20 minutes, you can knead out the expansion stag
Step3:Add softened butter and start a kneading proces
Step4:Rub out the glove film. The fascia is very thin. The edge of the hole is smooth
Step5:After finishing, put it into a container and cover it with a temperature of about 2628 ℃ and ferment for about 70-90 minutes (the time should be judged according to the actual situation
Step6:The dough volume is 2.5 times larger than before. Stick your fingers on it and make a hole. If the hole does not retract, it will not collapse. As shown in the figure belo
Step7:The dough is divided into 9 parts after being breathed. Each part is 60g. Cover the dough with plastic wrap and let it stand for 20 minutes
Step8:Put the dough in a carrot shap
Step9:Use a rolling pin to roll it to a length of about 32cm (use your hand to gently pull the tip while rolling it
Step10:Roll up from the big end to the small end. Just roll up gently. Don't try hard to let it go. You can use one hand to help stretch the small end
Step11:Put them in the baking tray in turn. Second fermentation. The fermentation temperature is 38 degrees. The humidity is about 75% and put into the oven. Put a bowl of hot water at the bottom of the baking tray to keep the humidity up to 1.5 times.
Step12:Brush the whole egg liquid on the surface. Then put it into the preheated oven in the middle layer. Heat up and down 180 ° for 2025 minutes according to your own oven.
Step13:Finished products
Cooking tips:A kind of ︎ we use different flour brands. The water absorption is different. So reserve about 10 grams of liquid to add according to the dough state. A kind of If you don't have vanilla essence, you can omit it. Or you can buy Vanilla Milk directly. A kind of ︎ the order of putting materials into the bread barrel is generally to put liquid materials such as milk (water) and eggs first, and then put yeast. Yeast is dissolved in water, and then flour, sugar, milk powder, salt, etc. are added. Here, it should be noted that salt and sugar need to be placed separately in a small corner and cannot be contacted with yeast alone. A kind of The fermentation state of dough is very important. Compare the dough according to the picture. Wrong step. Wrong step. The dough is delicate A kind of The temperature is high in summer. In order to keep the dough temperature below 26 ℃, it is recommended to use refrigerated ice water. In winter, normal temperature is OK A kind of ︎ fermentation state - twice the size of the unfermented dough. The hole does not collapse and does not retract. The shrinkage is not well fermented. The collapse is due to over fermentation. A kind of If you have any questions
