Chinese Food
Danish croissant
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Cooking ingredients
Cooking Steps
Step1:Mix ingredients other than butter and flake butter into a bal
Step2:Add 30g butter and knead until the surface is smooth, cut and touched, and refrigerate overnigh
Step3:The next day, take out the frozen dough and flake butter from the refrigerator freezer and soften them at room temperature. The flake butter is sorted into 6mm flakes, and the dough is rolled into twice the size of butter and can cover the butter
Step4:Roll the butter into a rectangle, fold it three times, and refrigerate it for 30 minutes
Step5:Roll it into a rectangle with a thickness of about 3m
Step6:Just shape and form an equilateral triangl
Step7:Make a small opening at the bottom, roll up. Top dow
Step8:Set the plate and leave some space to wake up 1.5 times
Step9:Brush whole egg liquid, oven 200 degrees, 20 minutes, middle laye
Cooking tips:1. The dough and flake butter should have a soft hardness of 1 to 2. The temperature of waking up should not be too high to prevent the butter from melting. 3. If you feel the butter softens when folding, you can refrigerate it for 20 to 30 minutes, and then harden it, and then make it delicious.
