Chinese Food
Croissant
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Because I want to make sandwiches in the morning. It's too sweet to match. Eating too much sugar is also guilty. So I changed sugar into honey. The quantity of butter is not large. The quantity of various materials is the result of blind work.
Cooking ingredients
Cooking Steps
Step1:All materials should be weighed in advance. It's convenient to take and use. It's not afraid of being in a hurry.
Step2:Add 130ml milk to 20g honey and stir well. Add 2G salt and stir well.
Step3:Add yeast 3G and stir well.
Step4:Add 200g flour into the liquid. Stir well.
Step5:Make a dough. Now you can rub it with your hands. It's a fall.
Step6:After rubbing the thick film on the picture.
Step7:Add 10g butter that has softened. Continue kneading.
Step8:It's good when you can make a beautiful thin film.
Step9:Ferment in a bowl to twice the size.
Step10:It won't retract until you poke it with your fingers stained with flour. The first fermentation is good.
Step11:Divide the fermented dough into 6 equal parts on average. Knead it by hand for exhausting. Knead it into water drops and cover it with plastic film. Relax for 10-15 minutes.
Step12:Sprinkle a little hand powder on the table. Roll a water drop shape dough into a water drop shape dough.
Step13:Make a cut at the wide end of the patch.
Step14:Separate the dough along the incision on both sides. Roll it up from the bottom. When rolling to the tip of the mask, use the tip of a lower mask to knead with the mask.
Step15:Shaped like a horn.
Step16:Put it in the baking tray for the second fermentation.
Step17:Ferment to original One point five Double the size.
Step18:Add a little water to the yolk. Brush it on each croissant.
Step19:Preheat the oven at 180 ℃ for 15 minutes. In the middle of the process, the tin paper can be covered according to the coloring conditions, and the butter is applied once between the coloring and baking.
Step20:It's just baked. After baking, put it on the cooling rack to cool. It's very fragrant. But the sweetness is not high. When making sandwiches, the sweetness will not affect the taste of the meat and vegetables inside. The one just out of the oven is very soft. Don't take the clip. It's easy to get out of shape. Put the baking paper on the cooling rack together. Take it when the temperature drops.
Step21:Last finished product drawin
Cooking tips:1. The ratio of flour to liquid is 100-65 at the beginning of bread and flour, so add 130ml at the beginning; 2. Because I am hand-made and flour, the liquid in the dough will inevitably evaporate in this process. The rest of the liquid is the dry and wet addition of the dough. How much to add depends on the time from the beginning and the surface to the film. 3. When adding liquid in the middle of the process, it's hard to avoid that the dough is ugly and sticky. I prepared a small watering pot to spray water on the dough. It's better to control. There are skills in making delicious dishes.
