Chinese Food
Chinese style pastry crispy croissant
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My hometown is in a small coastal city in Jiaodong. I'm famous for pasta. I've been exposed to many Chinese pasta. Now I'm in love with baking. I've always wanted to try crisp bread. I'm afraid of a lot of butter wrapped in it. I really don't want to cut into such a large amount of high heat. So I'll try to make small bread in the Chinese way. The taste of the finished product is crisp outside and tender inside. It tastes good.
Cooking ingredients
Cooking Steps
Step1:Melt water with sugar and yeas
Step2:Put in the egg liquid. Peanut oi
Step3:Mix wel
Step4:Put in flour and sal
Step5:Knead to three lights - surface light, hand light and basin light (no need to knead out glove film) for indoor fermentatio
Step6:During dough fermentation, make pastry peanut oil and heat it. Pour in flour and sugar and mix well. Cool it
Step7:If the finger pokes the hole, it will not retract or collaps
Step8:Take out the fermented dough and roll it into a rectangle of about 40 * 3
Step9:Cut into triangles with a knife. As shown in the figur
Step10:Brush all the pastry onto the cut doug
Step11:Roll them in turn and put them in the baking tra
Step12:Put a bowl of hot water in the oven. Ferment for about 30 minutes. Brush the surface with egg liquid or milk. I'm too lazy to open the egg and milk. There's nothing on the surface
Step13:Preheat the oven. Heat the middle layer up and down 180 degrees. 25 minute
Step14:Out of the ove
Step15:Crispy outside and tender inside. It's delicious
Cooking tips:1. The sweetness of the finished product is very light. If you like sweetness, you can increase the amount of sugar. 2. Brush honey water (honey and water 1-1) or melted butter on the surface of the oven to soften the skin. See your personal preferences. 3. The temperature is just a reference. The temperature of each oven will be different. Please don't always ask why the same temperature is different. Please make dishes according to the actual temperature of your own oven All have skills.
