Chinese Food
Rye mango coconut milk croissant
(113362 views)It's a long name, ^^There is some mango coconut milk left in the poplars' nectar. It's used to make this bread. It's really delicious. The proportion of mango coconut milk is (40 grams of fresh coconut meat, 50 grams of water, 45 grams of mango meat) thick. If a friend doesn't add coconut milk, he can use 85 grams of mango and 45 grams of water to make mango mud. The water in the formula will not be added for the time being. Add it according to the situation He doesn't change. Home made bread. The formula can be adjusted properly on the premise of proper proportion. So, I also added a proper amount of rye whole wheat flour to make this bread more flavor. At the same time, the temperature is still high. It is suitable for making a fermentation. So the bread we shared today is not only delicious, but also Kwai Tai. Let's share this. How to make delicious mango coconut milk rye croissant.
Cooking ingredients
Cooking Steps
Step1:Can do
Step2:The main ingredients in the ingredients, except butter, are added into the cook's barrel in the order of liquid first and then powder.
Step3:Knead until the dough is smooth. The dough is elastic. Add room temperature softened butter. Continue kneading until the dough is smooth again. Also, check the dough. The state is that it can stretch out a relatively strong large film.
Step4:Take out the dough, weigh it, divide it into 9 equal parts, about one 47g. Roll the dough, put it on the kneading pad, cover with plastic wrap, and let it stand for 510 minutes.
Step5:Knead the dough into the shape of a carrot. Let it stand for 510 minutes. In winter, you can extend the time properly. The next step is to roll it out without obvious retraction.
Step6:Take the first carrot shaped dough. Use a rolling pin to roll out the long triangle. Try to be equal. The bottom of the triangle can be gently pinched out at last. In this step, if the dough doesn't roll well or retract when rolling, it's just that it hasn't been set properly. It needs to be kept still.
Step7:Start from the bottom and roll up to the top corner. Tighten the joint and shape it into a horn shape.
Step8:Follow the above steps to finish shaping and put in the baking tray.
Step9:Put it in a warm place to ferment. Now in summer, I put it directly in the oven to ferment at room temperature. About 30 minutes can be 1.5 times larger.
Step10:Preheat the oven in advance. Heat it 180 degrees and lower it 150 degrees. Fermented bread. Coat the egg with a brush.
Step11:After preheating, put it into the bottom layer of the oven. Heat it up to 180 degrees. Heat it down to 150 degrees. Bake for 20 minutes.
Step12:Out of the oven.
Step13:Put it on the grill. Let it cool. You can tear the bread.
Step14:I added avocados and bananas. Make breakfast. It's delicious.
Step15:Deliciou
Cooking tips:1. To make bread, we must reserve some water. During the kneading process, we can see the dough state and add it one by one. 2. The purpose of shaping bread is to let the dough get rid of tension. After relaxation, it is more malleable. It can also reduce the viscosity of the dough and make the surface smoother. But it can not take too long. It is easy for the dough to become soft and hard to form. Therefore, you must have a good command of the length of the standing time, and the time in winter and summer is not the same. 3. When rolling out the triangular shape, it must be gentle and roll out as long as possible. One of the skills is to lift up the sharp corner and use the rolling pin to roll down the sharp corner to make the long and sharp top corner. There are skills in making delicious dishes.
