Chinese Food
Kesong croissant
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Kesong has always been my favorite bread. Because it's not sweet. And the thousand layers of pastry are delicious. This recipe comes from a book. The ratio of high flour to low flour is 1-1. Besides, the dough does not need to be kneaded for a long time. There is no need to put butter in the dough. But it tastes a little more crispy than bread. I prefer it personally.
Cooking ingredients
Cooking Steps
Step1:High and low powder sieving.
Step2:Dig a hole in the middle. Put in milk and water and yeast. Mix and stir.
Step3:Add sugar and salt and mix well.
Step4:The dough can be kneaded until there is no hard lump. Then the mulch (the gauze I covered) was fermented to twice the size. Now it's cold. I put it in the oven. Turn on the fermentation function and close it for about 2 minutes. Put a bowl of boiling water in it. Touch the oven door. Feel the temperature is low and then turn on the fermentation function for 2.3 minutes.
Step5:When fermenting, prepare the butter for wrapping. Put the butter in a small bag. Use a rolling pin to knock and roll the butter into a slightly regular square sheet. Then refrigerate.
Step6:Ferment the dough to twice the size, take out the air and let it stand for 15 minutes.
Step7:Roll the dough from the middle to the four corners. Slowly pull the four corners apart to cover the butter.
Step8:Take the butter out of the refrigerator and put it in the middle of the rolled dough.
Step9:Wrap the four corners with butter. The seal is compacted.
Step10:Roll the dough out slowly. Sprinkle some dry high powder to prevent sticking. Try to roll it into a regular shape.
Step11:Roll out the dough about 30cm. Then stack it from both ends to the middle. Align each side as much as possible. This is the first 30% discount. If it's summer, it's better to put it in the refrigerator and refrigerate it for a while and then take it out for operation. Now I don't refrigerate in winter. It saves a lot of time.
Step12:Then continue rolling thin and long. Before rolling, use a rolling pin to knock the dough first. It's better to roll.
Step13:After rolling, the two sides will be overlapped in the middle. This is the second three fold.
Step14:Then roll it out and fold it. Repeat 12 and 13 for the third three fold. Then put the bag into the refrigerator and relax for at least half an hour.
Step15:Take out the loose dough and roll it into a thin sheet with a thickness of about 3mm.
Step16:Then cut into several isosceles triangles with a base of about 10 cm and a waist of about 20 cm.
Step17:Take an isosceles triangle, cut a small opening in the middle of the bottom edge and then turn it outwards.
Step18:You can lengthen the triangle a little longer and roll it up from the bottom.
Step19:After rolling, the two ends are bent down into crescent shape.
Step20:Then put it into the oven. Turn on the fermentation function and ferment for 40 minute
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Cooking tips:There are skills in making delicious dishes.
