Chinese Food
Step by step method of Dousha croissant improvement process is more suitable for home-made office workers
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Here comes the croissant in the bakery. In fact, it's very good. But the traditional way requires two times of long wake-up process. The best taste period of bread is three to five days. So it can't be done too much at one time. This limits the cost-effectiveness of home-made. This improved production process will improve the dough production into a plan that can be frozen and stored. In this way, many dough can be made at one time to freeze. When using, take out a few directly defrost to make bread. It's very convenient. It's suitable for office workers to make their own at home after work. Before going to bed at night, they can get the finished product. They sleep in the aroma of bread. Looking forward to tomorrow's vigorous breakfast (^_ ^)／
Cooking ingredients
Cooking Steps
Step1:Butter softening at room temperatur
Step2:Microwave milk to about 37 ℃. Add yeast powder and stir to dissolve.
Step3:In the mixing basin, salt, sugar and broken egg liquid are added first, then high gluten flour is added, and finally yeast powder milk is added. This sequence can avoid yeast inactivation due to high salt concentration. Stir with the hook for several times and mix well.
Step4:Chefs and pasta have even texture and smooth surface. Different machine brands have different parameters. It needs to be adjusted according to the effect. I use the cook machine of kaiwood. It's only 7 minutes in one gear. In the middle, it's intermittently raised to the third gear for 10 seconds. It's good for the fast journey of gluten.
Step5:Add the softened butter. Continue mixing until the butter is completely absorbed. Sometimes the butter will not stick to the wall during the mixing process. Use chopsticks to gently push it into the basin. It can be fully absorbed in about 58 minutes in one gear with the cook's machine. It's still an occasional three gear gluten to strengthen the dough's elasticity. As long as the quality of flour and the proportion of liquid are no problem, it will cover the film. However, there is no need to pursue the so-called glove film. As long as the elasticity is high and the texture is even, the taste is very good.
Step6:Dry the water in the stainless steel basin. Smear a layer of edible oil on the bottom and inner wall. Flick some flour on the oil layer. Finally put the dough into the basin. Seal the preservative film. Wake up to twice the size at room temperature. At 25 ℃, you can wake up in two hours. The purpose of applying oil and flour is to prevent the dough from sticking to the bottom and inner wall of the basin after waking up. After the dough is finished, dip some dry flour with toilet paper and poke it. The cavity will not collapse. This is not absolute. If the strength is too large, there is nothing in i
Step7:Take out the dough and knead it on a dry board with a small amount of flour to exhaust. Of course, if you have silicone pad and exhaust rolling pin, it's more professional.
Step8:Weigh the total weight. Then divide the dough into 24 parts, about 5060g each. A small dough stick which is rubbed into long strips and wrapped with plastic wrap. It is neatly packed into a sealed box and frozen.
Step9:I'm used to using this one liter plastic box. It's 6 pieces in one layer and 18 pieces in three layers. Six left for the da
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Cooking tips:If you want to bake two dishes at a time, you can do it. When you wake up, the two baking dishes wake up together. Then take them out and keep them warm. After the oven is preheated, bake the dishes separately twice. Never bake together. There is no precise temperature control in the home oven. Baking together will cause the difference between the upper and lower layers of fire. There are skills in making delicious dishes.
