Chinese Food
Croissant animal butter version
(112374 views)
The instructions I received in the morning - want to eat praises. Ask if I can do it. I haven't done it, but I don't want to learn it. Roll up your sleeves and do it. There's no film for margarine. I used the prescription of Junzhi. I used animal butter
Cooking ingredients
Cooking Steps
Step1:Put all materials except butter into cook machine. Mix wel
Step2:Add wate
Step3:Start the cook machine. 10 minutes for resisting. 10 minutes for middle gea
Step4:Add 25g of softened butter. Continue kneading for 1520 minutes. It is not necessary to extend the dough. The dough surface is smooth and elasti
Step5:Take out the smooth dough and put it on the oilpape
Step6:Roll out the dough with a rolling pin. Cover with plastic wrap or oilpaper and refrigerate for 30 minutes
Step7:Make butter slices for wrapping. Remove the butter from the refrigerator in advance and return to the temperature. I use ANGA animal butter. My family has to eat better materials. So I didn't use sheet margarine.
Step8:Butter is divided into four pieces. Cover with oil pape
Step9:Tap lightly with a rolling pi
Step10:Roll it out into a rectangle with uniform thickness. Spar
Step11:Take out the frozen dough and roll it with a rolling pin to a proper size for wrapping butter
Step12:Put butter in the middle of the dough.
Step13:Fold around. Wrap butte
Step14:Put some dry powder on the mat to prevent sticking. Turn the dough over. Keep the folded side down. The smooth side up. Roll out the dough. Fold both sides in the middle. Fold into 3 fold
Step15:Like this picture.. Wrap plastic wrap or oil paper and refrigerate for 30 minute
Step16:Take out the dough, roll it thin again, fold it into 3 folds and refrigerate it for 30 minutes. Then take it out, roll it thin and fold it. cold storage. Fold and refrigerate three times in tota
Step17:Take out the folded dough and roll it flat. Length about 40cm, width 20cm, thickness unifor
Step18:Isosceles triangle with a base of about 10c
Step19:Bottom cu
Step20:Roll up one by one. Close down.
Step21:Put it in the oven to ferment. Put hot water on the bottom of the oven. The temperature should not be high. The butter will mel
Step22:Take it out when the fermentation is twice the original size. Brush the egg liquid gently on the surfac
Step23:Preheat oven 200 °. Middle layer. I bake for 12 minute
Step24:The skin is crisp. My son ate two when he came home from schoo
Step25:Cool it and put it in a fresh-keeping bag.
Cooking tips:I did it for the first time. The taste is OK. I don't think I'm tight. I don't have a strong sense of hierarchy. The oven must be preheated and put into the bread baking. If there is no cook machine, I have skills to knead the noodles directly with the bread machine to make delicious dishes.
