Chinese Food
Croissants with cheese (butterless version)
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Since I joined the baking group, I have been pounding the cake and bread when I have time. Fortunately, I have a cook machine to solve the problem of bread film. It's not too hard to make bread at last. I saw this croissant made by a friend and tried it for a while. It's just that my oven is finally small. I can't put six or four of them together to make this shape. It's so sad.
Cooking ingredients
Cooking Steps
Step1:Weigh all the other materials except cream cheese and put them in the bucket. It's suggested that 1. Break up the eggs with about 65g, weigh them and pour them in. The rest is just left behind. Brush the egg liquid. 2. Don't add enough milk at one time. Leave less milk. The high powder used by each person is different. The water absorption is also different. So I usually reserve at least 15g, and then add it as appropriat
Step2:I use the chef's machine to knead the noodles. You can also use the Baker to knead the materials into a ball, then add cream cheese to start the kneading procedure again - knead to the complete stage
Step3:Try to have a thin film with good toughness, and the bread will not be too bad if it is fermented properly in the later stage
Step4:Put it in a basin, cover it with plastic wrap, and I'll ferment at room temperature in summer
Step5:It's OK to ferment to twice the size. It's easy to get sour and rough
Step6:After the fermented dough is rubbed for a while and the air is discharged, it will be divided into equal parts, roughly shaped into cones, covered with plastic wrap and relaxed for 15 minutes, which is just like my shaping
Step7:Roll the loose dough about 30 cm long to the triangle about 20 cm at the widest part of the dough, which is a little ugly to me
Step8:Then roll it up a little bit from the widest part
Step9:Put it in the baking tray ~ make it into a curved horn shape ~ preheat the oven for about 180 ℃ ~ add a bowl of hot water ~ then put the baking tray with the bread germ into the oven for fermentatio
Step10:After about twice of fermentation, take it out and brush the whole egg liquid. Here, we need to pay attention to mixing the egg liquid left in front with a little water and beating it evenly. Then brush it again. The color is more uniform. Take out the water in the oven
Step11:Bake in the middle of the oven at 165 ℃ for about 25 minutes - here's a reminder - the temperature must be based on your own oven - the original author of this bread is 170 ℃ for 18 minutes - I started to make it according to the result that the bread broke - very sweat
Step12:When it's time to take it out and brush the milk on the bread, the soft and delicious cheese croissants will be fresh out
Cooking tips:Once again, I would like to remind you that the water absorption capacity of each flour is different - milk must be added as appropriate And then the oven temperature should be adjusted properly by myself - I bake according to my friend's temperature, the result is cracked, and then the temperature is lowered, so that I can cook well.
