Chinese Food
Croissant (two ways of rolling)
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Cooking ingredients
Cooking Steps
Step1:Mix the flour, sugar, yeast, cream, water and eggs, and make dough until it can be stretched to a thick film.
Step2:Add butter and salt. Continue kneading. Until the transparent film can be pulled out.
Step3:Roll the dough. Cover with plastic wrap or wet towel. Ferment for 4550 minutes at 2628 ℃ twenty-two point five Double the size. Dip the dry flour with your hand and poke a dough. It is proved that the fermentation is successful if a round hole is formed and does not retract.
Step4:Puff, 16 parts, round. Cover with plastic wrap and relax for 15 minutes.
Step5:The dough rolled out in an oval shape.
Step6:Roll up and down.
Step7:Sharpen one end. Tapered.
Step8:Turn it on.
Step9:Roll up and down.
Step10:Done.
Step11:Another way is to roll the dough out and roll it up, and then rub it to the point, and then roll it out just like before.
Step12:Cut a small opening of 23cm at the top.
Step13:The two sides are rolled up and down respectively.
Step14:Continue to roll to the end.
Step15:This is a comparison of the shapes of the two rolls. The first kind is round and sprouting after fermentation. The second kind of surface pattern is very clear. The bread body is too long. It depends on personal preference.
Step16:Then the temperature is about 40 ° C and the humidity is over 85%. The second fermentation is carried out until it is twice as large and the surface is bright and clean. Brush the surface lightly with a layer of whole egg liquid or egg white. Don't brush anything if it's too much trouble.
Step17:Preheat the oven 200 degrees. 15 minutes. The color of the bread is baking. Flick with your fingernails. The sound of Bangbang is ripe.
Step18:You can enjoy it.
Cooking tips:① the fermentation time mentioned in this is for reference. The actual state of dough shall prevail. ② The purpose of relaxing in the middle is to make the dough roll out better. Otherwise, the shrinkage is too serious. Therefore, this step cannot be omitted. ③ The temperature and humidity required for secondary fermentation. If there is no fermentation oven, put the baking tray in the oven. Then put a pot of boiling water in the oven. The temperature and humidity will be almost the same. ④ Last but not least, I use Japanese hawk flour. There are some differences in the water consumption of each brand of flour. It can be slightly increased or decreased according to the situation. There are skills in making delicious dishes.
