Chinese Food
Milk flavored croissant - water method
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No matter what kind of soft bread you make, you can use the same water method to knead the dough by hand. The first six steps are the same. After step 7, according to the characteristics of the bread, you can operate the croissant. This croissant does not have butter in it, so the taste is not crisp. It has a soft and delicate internal milk flavor. Compared with the traditional croissant, the croissant is low in calories, so it will be more delicious Healthy 1 point is also a lot simpler = = 1 point should be emphasized here, because the water absorption of each brand of flour is different, so the liquid in the recipe should be properly added and subtracted. When adding the liquid, do not add it once, depending on the dough's softness and hardness. Add it many times
Cooking ingredients
Cooking Steps
Step1:Weigh and mix all ingredients except butter and yeas
Step2:The dough is very sticky. It's not recommended to use hands and chopsticks to stir until there is no dry powder
Step3:Stir evenly as shown in the figure. Refrigerate for more than 8 hours or overnight without dry powde
Step4:The frozen dough has been able to pull out the thick film. Now add 4G yeast and 30g butter (no need to soften
Step5:Put the dough on the chopping board, wrap the butter block, and rub it back and forth like washing clothes. At the beginning, the dough will be very sticky. With the help of the scraper, try not to add hand powder for about 30 minutes, and the beautiful glove film will come out
Step6:Knead the dough and leave it in the whole circle for 1 minute, then divide i
Step7:Divide into 12 equal parts, 45 g each, rub round, cover with plastic wrap, and let stand for 20 minutes
Step8:Sprinkle some high gluten flour on the chopping board, take a small dough and rub it into water drops firs
Step9:Then place the rolling pin in the middle of the water drop dough, first roll out the thick one and then roll out the thin one (when rolling out the thin part, one hand holds the rolling pin while rolling, and use the other hand to pull the dough along the rolling direction) as shown in the figure belo
Step10:Roll the dough from the wide end to the thin end. Don't press it down. Just roll it down and put it in the baking tray for final fermentation
Step11:Reserve enough space between each croissant bag, put the baking tray in the oven and adjust to the fermentation functio
Step12:When it's almost twice as big, it's about 30 minutes. Take out the fermented croissant and brush the egg liquid. At the same time, preheat the oven, heat it up 180 ° C, heat it up 160 ° C, put it in the middle and lower layers of the oven, color it for about 18 minutes, and then it's out of the oven
Step13:In two days after the golden croissant bag is dried in a cool box and sealed at room temperature, it is bright on the outside and delicate in the inside. After brushing the egg liquid, I add some salt on the middle surface of the croissant bag before entering the oven
Cooking tips:The recipe with moderate sweetness and light sweetness can be added with sugar, salt, salt and sugar. This recipe can be used for 12 croissants to make delicious dishes.
