Chinese Food
Danish croissant
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I didn't jump into the sweet pit of baking before. Every time I saw the golden layer of croissants in the West Point room, I always wondered how the bread could make such a thin layer. Now I've learned how to eat it with high-grade imported butter, and then I'll go back to taste the crisp bread made by the most advanced bakery in the region. It's hard to swallow. Although the bread is golden or layered, it takes a bite. The smell of a mouth full of chemical flavors is not the smell of pure milk that is full of its own work. Although this bread is delicious, it's not often made. After all, it's too troublesome to make. You need to fold the quilt to make the dough. You can only make the finished product after a variety of complicated operation methods. It's just because it's complicated. So it's rarer to make it. The more precious it is. So every time you eat this bread, you always feel grateful. Thank God for such a wonderful food. -
Cooking ingredients
Cooking Steps
Step1:Put milk, egg, sugar, salt, high powder, low powder and yeast into the barrel of the bread machine in turn.
Step2:Select and flour program. Set for 20 minutes. Start the bread machine to start and flour.
Step3:Add 25g butter for 10 minutes to continue mixing.
Step4:The dough can be fermented at room temperature for half an hour.
Step5:Roll the dough into oblong sheets and put it in the freezer for half an hour.
Step6:Cut 130 grams of butter. Try to cut into regular square slices. Leave at room temperature for 10 minutes.
Step7:Wrap the butter that has been warmed back for 10 minutes into the plastic wrap. Use a rolling pin to gently come back and knock. Knock on both sides of the front side alternately. Knock the butter piece about 3 mm. When it is slightly soft, roll it into a thin piece about 2 mm thick.
Step8:Take out the frozen dough and put it on the dry plate. Put the butter on one side of the dough.
Step9:Fold up the leather on the other side. Wrap the butter. Pinch the edge tightly.
Step10:Use a rolling pin to gently knock the dough out. Knock both sides. Roll the dough out slowly.
Step11:The rolled dough is folded from one third.
Step12:Fold up the other side. Put the wrap in the refrigerator for half an hour.
Step13:Take out the dough that has been refrigerated and relaxed. Continue to open it with a rolling pin. Repeat the steps of folding and refrigeration. Fold at least 3 times.
Step14:Roll the folded surface into 2mm thick surface.
Step15:Cut into isosceles triangle with bottom length of 5cm and height of 15cm.
Step16:Cut a 1cm long mouth at the center of the bottom. Brush the egg liquid. Sprinkle some sugar. Roll it into a sheep's horn shape. Brush the egg liquid on the epidermis. Sprinkle sugar.
Step17:After all the bread is done, it will ferment for half an hour at room temperature.
Step18:Preheat the oven 180 degrees. Bake in the middle layer for 20 minutes.
Step19:Here comes the beautiful bread.
Step20:It smells good.
Cooking tips:There are two ways to soften butter. One is to heat it. The other is to beat it. Hard butter will become soft after repeated beating. There are skills in making delicious dishes.
