Classic croissant

high gluten flour:280g whole egg liquid:40g milk:90g light cream:45g yeast:4g salt:3g sugar:45g butter:40g whole egg liquid:appropriate amount (for brushing the surface of bread https://cp1.douguo.com/upload/caiku/d/b/0/yuan_dba54071b6c1e9e0329e7bf151158cf0.jpg

Classic croissant

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Classic croissant

Cooking Steps

  1. Step1:Prepare all raw material

  2. Step2:Add ingredients other than butter to the bow

  3. Step3:Turn on the first gear of the kneading machine and mix for ten minute

  4. Step4:The dough can be pulled open and softened with butte

  5. Step5:Knead till the hand is covered with fil

  6. Step6:Cover the basin with plastic wrap. Ferment in a warm plac

  7. Step7:The dough is twice the size. Just poke a hole with your finger and don't shrink

  8. Step8:Take out the fermented dough and exhaust. Divide it into six parts. Rub them into carrots. Cover with plastic wrap and relax for more than ten minutes

  9. Step9:Loose dough grows triangle

  10. Step10:Roll into horn shape. Ferment in warm place to twice the siz

  11. Step11:Brush a layer of yolk liquid on the surface of the fermented bread. Put it into the pre heated oven at 175 ℃ and bake for about 18 minutes

  12. Step12:Every loaf can pull out a fil

  13. Step13:Large drawing fil

  14. Step14:Attractive golden colo

  15. Step15:Very soft tast

Cooking tips:Dough rolling out the film is the key to making bread soft and delicious.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Classic croissant

Chinese food recipes

Classic croissant recipes

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