Chinese Food
Double color croissant
(114147 views)
I really like Haishi's B30 oven. It's pink and tender. It's really cute. Even my son came back from kindergarten. I also like fried chicken. On the first day, I preheated the oven and tried the temperature. The highest temperature is 240 degrees and 12 minutes. I baked it for a while. The highest temperature is 250 degrees. It's very hot. To be honest, when the oven didn't come back, I thought a lot. I don't know what to do with it When I saw it, I wanted to make a color as pink and tender as its color. Bread is the most delicious food I've made recently. I'll make a two-color croissant first. Let's turn on my cute pet. The oven is preheated 180 degrees. It's 175 degrees in 10 minutes. When it's baked, it's 170 degrees. The bread enters the oven for 5 minutes. The temperature shows 165 degrees. The temperature drops. It's also related to opening the oven door. 5 minutes later . the temperature in the furnace is 170 ℃. The temperature is very balanced
Cooking ingredients
Cooking Steps
Step1:Add high gluten flour, milk powder, whole egg liquid, sugar and yeast into the bread barre
Step2:Add milk to start the kneading process and knead the materials into a dough. Cut a small piece of kneaded dough to make a thicker glove film
Step3:Take out the butter when kneading. Leave 8g in a small bowl. Put the remaining butter slices into a small fresh-keeping bag. Soften at room temperatur
Step4:Squeeze the softened butter into the two corners of the bag with your hand a little bit. Then fold the bag in half. Use a rolling pin to roll it flat. Roll it into thin sheets. Then refrigerate it
Step5:After the dough is kneaded, add butter and salt. Continue to start the kneading process. Knead the materials evenl
Step6:The kneaded dough is compact in cross section, with few holes, and can support elastic glove fil
Step7:Cut the dough into a small piece. 60g or so. Keep it for a while and knead it into red dough
Step8:Spread some dry powder on the kneading pad to roll the white dough into a rectangle. The size is the size of a small fresh-keeping bag. Then wrap it with oil paper. Put it into a fresh-keeping bag and refrigerate it
Step9:Add Monascus powder to the rest of the dough. Push the dough forward with the palm of your hand. Knead the dough to a uniform red color
Step10:Roll the red dough into a square shape, not too large, and then wrap it with oil paper. Put it into a fresh-keeping bag and refrigerate it
Step11:Spread some dry powder on the kneading pad. Refrigerate and take out the frozen white doug
Step12:Take out the frozen butter slices in the refrigerator. Cut the preservation bag with a knife. Put the butter slices in the middle of the dough slices
Step13:Fold the dough on both sides. Wrap the butter. Make sure the butter is wrapped tightly so as not to run oil when rolling
Step14:Sprinkle some dry powder. Fold the dough in half and put it down. Use a rolling pin to push the dough forward and backward from the middle. Roll the dough out to a length of about 40 cm
Step15:Turn the mask upside down. Close it up. Fold the two sides of the mask in the middle
Step16:Then fold it in half. Fold the dough into 4 fold
Step17:Sprinkle some dry powder. Roll the dough out again. This time it's about 30cm long
Step18:Fold the dough into 3 folds. Then wrap it with oil paper. Put it into a fresh-keeping bag and refrigerate for 15 minutes
Step19:Heat butter in a small bowl over water until melte
Step20:Take out the frozen white and red dough in the refrigerator. Roll the white dough into the same size as the red one
Step21:Brush the surface of the dough with a brus
Step22:
Step23:
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Step30:
Step31:
Cooking tips:There are skills in making delicious dishes.
