Chinese Food
Croissant
(87186 views)
I used to go to the bakery and love this kind of crispy bread. When I was a student, I had a limited economy. This kind of bread was only sold for 1.5 yuan each in the bakery. It's delicious and cheap. Today I've tried it. What I make is that I feel better than what I buy outside. I like the pleasure of immersing myself in the food. I prefer the joy after harvest. -
Cooking ingredients
Cooking Steps
Step1:Soften butter at room temperature. Stir. Add sugar powder and salt to stir. Add a small amount of whole egg liquid in several time
Step2:Add corn starch and milk powder. Stir well with a rubber scraper
Step3:Use a spoon to dig up the mixed pastry stuffing. Divide it into equal parts. Refrigerate until it hardens. Hold the plastic wrap and knead the puff into a ball. Then put it into the refrigerator for cold storag
Step4:Add the butter softened at room temperature to sugar powder and salt and stir it u
Step5:Add a small amount of whole egg liquid in several times. Then add low gluten flour and mix. Do not over mix. Otherwise, the batter will be full of air. There are pores on the surface. It is not smooth enough
Step6:The dough is fermented for the first time in a bread machine. Then it is vented with a rolling pin. The stuffing is wrapped in it
Step7:Squeeze the dough tightly and put it into the baking tray. Ferment it to 1.5 times the size
Step8:Mexican batter is brushed on the surface of the bread, accounting for 1 / 2 of the are
Step9:Put it in the middle layer of the oven and bake for 20 minutes at 190
Step10:Coming ou
Step11:Don
Step12:Deliciou
Cooking tips:The puff is very thin and soft after being mixed. If it is directly wrapped into the dough with a spoon, the edge of the dough is easy to get oil. It can't be glued to the end. This is the main reason for filling explosion. So it's better to refrigerate it until it's harder and then use it. But don't freeze it too hard. It must be plastic and can be made into a ball. There are skills in making delicious dishes.
