Chinese Food
Layers of Danish croissants
(88257 views)
In recent days, severe cold has swept most parts of the country. Beijing has also experienced cold weather that has not been seen for several years. The common topic is cold. At this time, we need to add high-energy food to keep out the cold. So, we have the power to make Danish croissants. And in winter, it's not as troublesome as freezing in the refrigerator in summer. It's a weekend afternoon. Soon a large plate of crispy croissants will be baked-
Cooking ingredients
Cooking Steps
Step1:Heat the milk. Put in the yeast. Stir and let stand for 5 minutes. Put all in the bread bucket except butter (1) and butter (2
Step2:Open another pasta blending program. This is custom pasta. (20 minutes) add butter and salt. Open another pasta blending program. This is custom pasta. (20 minutes) at this time, the glove film will come out. Full expansion phase. Then ferment in the bread barrel. (pay attention to cover and heat dissipation in summer) ferment to twice the siz
Step3:Take it out and shape it. Divide it into three parts. Each part is a baking pan. Wrap it with plastic wrap. Wake up for 10 minutes.
Step4:Cut the dough into square shapes. Cut the softened butter into pieces. Lay it on half of the rectangular dough (the edges of the dough cannot be found).
Step5:Put half the butter back on. Lock it. Refrigerate for 20 minutes. Shorter in winter and longer in summe
Step6:Growth bar. 30% discount in hal
Step7:Take out the refrigerated dough and press it into a 3mm thick rectangular dough. Repeat step 6, step 7.
Step8:Take out the refrigerated dough and press it into 2mm thick. Cut it into 8cm long isosceles triangle with a knife or mold. Make a small cut at the botto
Step9:Take an isosceles triangle, cut a small opening in the middle of the bottom edge and then turn it outwards. Then roll it up to form a beautiful croissant.
Step10:Start the second fermentation. Let go of a bowl of water at the bottom of the oven to keep the fermentation environment moist. Put in the baking tray. Ferment for about 40 minutes.
Step11:Fermented dough. Take it out. Brush the surface with egg liqui
Step12:Preheat the oven to 200 degrees. Put in the baking tray. Bake for 10 minutes. (in my own oven, Delong 32l180 ℃, 5 minutes. Turn 160 ℃, 15 minutes. The last 5 minutes are wind power and crisp
Step13:Take it out. Put it on the cooling rack to cool. The delicious croissant is finished.
Step14:When it's cooled to room temperature, put it in a sealed plastic bag, put it in the refrigerator for freezing and eating, take it out and keep it delicious in the microwave oven
Cooking tips:1. Light cream, milk, water, egg (or protein) as long as the total amount is 330340 grams. Don't be so dogmatic. 2. These portions are three 28cm gold plates and three plates. 3. Don't be afraid of trouble. The more troublesome the recipe is, the better it is to cook.
