Chinese Food
Raisin croissant
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It's the first time to make bread since the Spring Festival. Children don't want it. Today, I'll give them a change. Make a croissant. Roll some of their favorite raisins in it. It's very delicious. The horn that just came out of the oven is so soft. I couldn't help but eat three at a time. It's a good idea to lose weight.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients for the main dough - 500g of bread flour, 6G of yeast, 320G of cold water, 60g of sugar, 2G of salt and 50g of butter.
Step2:Put all the materials except butter into the barrel in the toaster.
Step3:Use chopsticks to mix the materials evenly. Cover the plastic wrap and let it stand for 15 minutes. Let the water fully combine with the flour. Then knead the dough and the film will come out easily.
Step4:Start the bread machine and flour program for 20 minutes. Knead into a smooth dough.
Step5:Put in the softened butter.
Step6:Continue to press the blending procedure for 10 minutes. The film can be released.
Step7:Round the dough and put it in a container. Cover with plastic wrap and let it ferment to twice the size in a warm place.
Step8:Poke it with your finger. If it doesn't retract, it means that the fermentation is good.
Step9:Soak the raisins in warm water. Squeeze out the water. Chop them for use.
Step10:After the fermented dough is fully drained, sprinkle a little flour and roll it into dough for use.
Step11:First cut into rectangle, then into isosceles triangle. Super simple. Super lazy method. There's no amount if you eat by yourself. The cut size is the same. Cut it as you like
Step12:Take a piece of dough. Spread the chopped raisins evenly.
Step13:Roll up from the wide side at the bottom.
Step14:After the roll is finished, just close up and face down.
Step15:Roll all the patches in turn.
Step16:At last, there was a piece of dough without raisins. I made a lovely rabbit for my son.
Step17:Put the raw cow horn in the baking tray lined with oil paper, and put it in the oven at a certain distance for secondary fermentation. Put a bowl of hot water in the oven. Keep it moist. The croissants are soft, not strong and hard
Step18:When the dough is twice its original size, brush the egg liquid on the surface and preheat the oven for 200 ℃ for 10 minutes.
Step19:Put it in the middle layer of the preheated oven. Heat it up to 165 degrees. Heat it down to 150 degrees and bake for 20 minutes. There are many people in my family. What I do is the quantity of two plates. It can also save electricity. When baking the first plate, you can put the other plate in the refrigerator for cold storage to avoid over fermentation. Wait for the first plate to bake. Then continue to bake another plate.
Step20:Observe the change of bread surface at any time. If the surface is too heavy, tin paper can be added.
Step21:Out of the ove
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Cooking tips:Oven temperature and time are for reference only.. adjust the oven temper properly. The temperature of my oven is 15 degrees higher than that of the oven, so the temperature of the oven is different To make this sweet bread, you can pull out a slightly transparent film. You don't need a glove film. There are skills in making delicious dishes.
