[salted croissants] recipe-Chinese Food-best chinese food recipes-cooking food

[salted croissants]

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I like to make bread recently. Kesong croissant is one of my favorite bread. Today, I challenge myself by pulling grass. First, I knead the dough by hand. I use medium gluten powder but I also cover the film with my hand. It takes five hours to make this bread. Although I am tired, I am still excited when I watch the process of change and the finished products appear in front of me. Try to use your own recipe. The taste is still very good. It's crispy outside and soft inside after cooling. But I think butter can be reduced. It's more healthy and tasty. First, share the high oil version. Later, make the low oil version. -

Cooking ingredients

butter (wrapping):90g

Cooking Steps

Step1:Mix the medium powder, salt, sugar, milk powder and yeast into a large bowl. Add 110g clear water to mix until it is flocculent and then knead into a ball (or put it into the bread machine to enable the kneading function for 12 times).

Step2:Turn the dough onto the table and beat it. Tear it apart and knead it into smooth dough. Gather small dough to pull out the thick film.

Step3:Unfold the dough, add 20g butter and knead together until it is fully integrated with the dough. Knead the butter into the dough with the kneading method. Knead until the dough is glossy, delicate and smooth. The thin glove film can be pulled out. The whole kneading process takes 1520 minutes (if using the bread machine, start the kneading function once).

Step4:The glove mask in the picture shows that the dough has been kneaded.

Step5:Cover the dough with a large bowl or plastic wrap and relax for 20 minutes.

Step6:Take out 90g butter from the refrigerator and put it in the fridge for 5 minutes, cut it into small and thick pieces and lay them on the baking oil paper evenly. Wrap the oil paper and press it evenly with a olivine stick until it becomes a whole large square butter piece (as shown in the figure).

Step7:Sprinkle a small amount of flour on the table and shape the dough into a square or rectangle. Put a large piece of butter into the dough. Wrap the four corners of the dough around the butter without any gap (or the shape of the envelope is as shown in the figure).

Step8:Sprinkle a little flour into the dough, gently and evenly use the dough stick to form a slightly thin rectangular skin. Fold three layers in a rolling way, and then wrap with the plastic wrap for 30 minutes. This process is repeated three times in total. Relax for 30 minutes at a time.

Step9:For the last time, spread the powder evenly to form a 0.5cm skin, and then cut it into an equal triangular skin.

Step10:, gently roll up the wide end of the face to the tip. Press the tip under the bottom. A total of 6 are placed in the gold plate.

Step11:The oven fermentation function starts to warm for 10 minutes and then stops heating. Then put the golden plate into the middle and lower layer for secondary fermentation. After 20 minutes of fermentation, start the fermentation function again for 10 minutes. Stop the fire and continue to ferment for 20 minutes. See the obvious enlargement. After the dough becomes thick.

Step12:Take out the egg spray for two times. Adjust the upper firepower to 200 degrees and the lower firepower to 190 degrees and preheat for 5 minutes. Use 200 degrees of upper fire, 190 degrees of lower fire, bake for 15 minutes. After expansion and finalization, adjust the upper fire to 180 degrees, 160 degrees of lower fire, bake for 10 minutes, then adjust the upper fire to 140 degrees, and 120 degrees of lower fire, bake for 5 minute

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Cooking tips:It's better to make buttered pastry or bread in autumn and winter. The indoor temperature is within 20. In this way, the dough wrapped in butter doesn't need to be refrigerated. If it's hot, put the dough in the refrigerator to cool before the next step. Keep the butter from melting and overflowing. In addition, the operator should be very patient and careful. There are skills in making delicious dishes.