Chinese Food
Danish method of croissant
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It's like a whirlpool of crispy skin. It's rich in butter. It's overwhelming. The taste of soft girl is quite different from its name. Because it's so delicious, the process of making it is very difficult. Fold the quilt when pushing the face to doubt life But when you come out of the steam oven, you know that all your efforts are worth it. Today, Xiao FA is going to present the food recipe of Danish croissant in the steam oven version of FA Shuai. Gather friends. Have a big meal.
Cooking ingredients
Cooking Steps
Step1:Pour yeast into normal temperature water. Stir gently with chopstick
Step2:Generally, the egg is about 55g. Measure out 40g egg liquid, pour in corn oil, and mix well. The rest is left to smear the surface of the croissan
Step3:Butter cut into small pieces. Soften at room temperatur
Step4:Except butter. Pour the remaining dry material into the mixing plate. Mix well
Step5:First pour the egg liquid into the flour. Turn on the second gear and mix evenl
Step6:Mix flour and egg mixture evenl
Step7:Pour the yeast solution into the flour. Stir evenly. Turn on the second gear and stir evenly
Step8:Stir until smooth. Dough surface is smoot
Step9:Cut a piece and pull it gently. Pull out the glove film roughly
Step10:After the dough is kneaded, put it into the last layer of fasai steam oven. Select [fermentation] mode. 40 ℃ / 30 minute
Step11:Take it out when the time is up. Stick the flour with your fingers. If the hole doesn't rebound, it will prove that the fermentation is good
Step12:In the process of fermenting dough, you can put the softened butter into the fresh-keeping bag first
Step13:Flatten the butter first, then knead it into thin slices, put it into the refrigerator and freeze it. Remember it's freezing..
Step14:Put the fermented dough into the blender. Mix and exhaust at the second gear. Wake up for 10 minute
Step15:Roll the dough into long slices. The best length is butter slices Two point five Take out the frozen butter slices and put them in the middle of the doug
Step16:Wrap the butter in the middle of the dough. Tighten the two ends and the seam joint
Step17:The first three fold - rolling strip. It is folded into three layers from both ends to the middle. Then put the dough into a fresh-keeping bag. Put it in the refrigerator for cold storage. This is cold storage for 20 minutes.
Step18:The second three fold - take it out of the refrigerator. Also roll out the long strip. Fold it three fold. Refrigerate it for 20 minutes (be careful when rolling out. The butter will pop out at any time, but it doesn't matter
Step19:The third three fold method is the same as above. But after this fold, you don't need to put it in the refrigerator. Roll it directly into a 4mm piece of dough.
Step20:Cut from one end. Cut the triangle (preferably an equilateral triangle
Step21:Cut a small opening in the middle of the bottom. It is convenient to stretch left and right when rolling
Step22:The bottom is slightly stretched to the left and right to roll up. The top is in the middle of the dough
Step23:Apply a small amount of egg liquid to the top. Sea
Step24:Place the seal at the bottom of the dis
Step25:Roll them one by one. Place them on the third layer from top to bottom of the ove
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Cooking tips:1. The croissants made of different butter have different effects - salty butter - will make the taste richer and more fragrant; salt free butter - is a pure cream fragrance. 2. It takes a long time to press the square dough into a square pancake, because it needs to be relaxed (refrigerated) for 20 minutes after wrapping oil. Then it needs to be folded and refrigerated for 20 minutes. Then it needs to be folded and pressed again. The last step is pressing. It's very laborious; 3. It's very painful to roll butter in the middle of the dough, because it will be very tired.. 4. If you don't want the butter to overflow, you can actually use low-temperature fermentation. The time of 28 ℃ is about 1 hour. The whole dough is light and floating. It's another kind of taste. There are skills in cooking.
