Chinese Food
French croissant
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French croissant bread is made by wrapping butter. It tastes soft and layered, but the butter content is relatively high, and the heat is naturally not low. So this time I changed the butter into butter. I fermented twice. Although it seems that the level is not as obvious as that of praiseworthy, there are levels in the interior, and the heat is much lower than that of praiseworthy. -
Cooking ingredients
Cooking Steps
Step1:Cut 30g butter into small pieces. Soften at room temperatur
Step2:High gluten powder, low gluten powder, fermentation powder, milk powder and sugar mix evenl
Step3:Add 1g salt and 165ml water to make doug
Step4:Add softened butter. Knead into a smooth doug
Step5:Cover with plastic wrap. Ferment in a warm place to twice the siz
Step6:Fermented dough exhausts air. Roll it into a rectangl
Step7:Brush a layer of butter in the middle (the butter should be melted in advance with water). Pay attention not to brush butter on four sides
Step8:Fold it in half. Squeeze it on the edg
Step9:Fold up like a quilt. Refrigerate for 10 minutes
Step10:Repeat the previous step. Roll it into a rectangle. Fold it up like a quilt. Refrigerate it and relax for 10 minutes
Step11:Roll the loose dough into a rectangle about 56cm long and 30cm wid
Step12:Cut the isosceles triangle with the bottom width of about 12cm and the height of 30c
Step13:Roll from botto
Step14:Roll them in turn. Put them in the baking tray. As for the warm part, ferment them to one point five two Doubly larg
Step15:After fermentation, brush the whole egg liquid on the surface. Preheat at 165 degrees in the oven. Bake in the oven for 25 minutes. Cover the surface with tin paper after coloring
Step16:Small oil version of croissant complete
Cooking tips:1. Adjust the temperature according to your oven. 2. Don't bake too long, or the surface of the bread will be hard. There are skills in making delicious dishes.
