Salt can be songd, can be croissant silly is not clear! The difference between one word and practice is very different.
But there is also the same place, that is, the same delicious!
Today's keywords: salt croissant, production, recipe, taste.
01
The difference between salt croissant and croissant
First, let's figure out the difference between salt croissants and croissants.
Croissants:
Croissant, also known as croissant, crescent bread, etc. It is a European-style bread baked with a lot of butter and has a puff pastry and milky aroma.
There is still no definitive conclusion on the origin of croissants.
There is a legend that croissants originated in a pastry shop in Vienna, Austria, Holy Roman Empire, to commemorate the withdrawal of the Ottoman Empire. In 1683, the Battle of Vienna took place, hence the name Viennoiserie. At that time, the army decided to attack Vienna at night, and was discovered by the bakers who got up early in the local bakery. They sounded the alarm for the whole city, so that the enemy sneak attack ended in failure. To commemorate the victory, bakers made bread in the shape of a horn, which closely resembles the emblem of an Ottoman flag.
In 1770, Marie Antoinette, the Austrian princess who married into France (later Empress Louis XVI), who married into France, officially brought croissants into France, which caused a huge trend in France, so French bakers have done everything they can to transform this bread.
But the most credible version is that the Austrian officer August Zang opened a bakery at 92 rue Richelieu after moving to Paris, offering Austrian specialties. Croissants quickly became famous for their taste and caused many bakers to imitate them, successfully setting off a wave.
In addition, because croissants have become an important part of French gastronomic culture, France claims that this bread existed before 1770, specifically in Paris in 1549.
Small size, but with a lot of energy, its heat can be said to be very high!
Each croissant bread is made with a thick layer of butter, and a 900g dough takes about 225g of butter!
Salt croissant:
There are many aliases for salt croissants, such as salt bread, sea salt roll, sea salt butter roll, etc., this bread is made with a strip of butter wrapped in the center and sprinkled with sea salt when baked.
Although the name is only one word different from the croissant, it is actually more like another bread - "Salzstangen". In Europe, it resembles a salted bread roll or salt-flavored breadstick, and is often used as a hard bread to accompany meals in Eastern Europe.
Salt croissant bread, which first originated in Japan. In 2017, a bakery called "Pain Masion" in Japan was inspired to wrap a piece of salty butter in bread and sprinkle it with salt flowers, which was sold to great praise from customers. This is the prototype of salt croissant on the market now.
Later, it quickly spread to Taiwan, China, and was officially named "Salt Croissant", setting off a wave of salt Croissant and is a popular product in every bakery.
Soft and salty salt croissant wrapped with salt butter, after high temperature baking, the milk flavor is rich, the bottom taste is crispy, the inside is soft and dense, compared to the general croissant, less greasy, more salty and fragrant, although the ingredients are simple, but still very delicious!
distinguish
1. Croissant production needs to be folded; Salt croissants are not needed.
2. The butter used in the production of Croissant is usually flaky butter; Salt croissants require unsalted butter and salted butter.
3. It is not recommended to use all high-gluten powder for the production of Songsong, and it is recommended to mix high-gluten powder and low-gluten powder in seven or three proportions; Salt croissant is suitable for making high-gluten flour, suitable for flour with a protein content of 11.5-12%, the shape is relatively beautiful, and the rich layers are made of French flour.
4. Croissant: puff pastry is clearly layered and has a delicate honeycomb tissue inside; Salt Croissant: Salt Croissant is small, golden and crispy on the outside, soft and chewy on the inside.
5. Coasong can also be used as sandwich bread, add vegetables, meat, tuna, etc., and can also be combined with ice cream, cream and fruit. Salt croissants have a wider choice of taste, and can also be improved in the recipe to make salt croissants with low sugar and reduced oil.
02
Salt croissant recipe + production steps
Formulation
High-gluten flour... 700g
Low-gluten flour... 300g
Caster sugar... 70g
Salt... 20g
Fresh yeast... 20g
Maltogen... 4g
Water... 450g
Milk... 160g
Unsalted butter... 80g
Salted butter (wrapped in dough)... 8g/pcs
Steps:
01. First, pour all the raw materials (except unsalted butter and salted butter) into the dough bowl, and beat slowly until it is a ball.
When the dough is formed, turn to a quick stir, stir until coarse film, add unsalted butter, slowly melt, turn to quickly stir until fully expanded, start the tank.
02. Put the beaten dough into a baking tray to separate a smooth side and pat it into a thick and uniform oval shape.
Ferment in a sing box at a temperature of 30°C and 80% humidity for 38 minutes, the dough thickness is consistent to make the dough more evenly fermented.
03. Divide the fermented dough into 60g/piece, pre-shape to form a droplet shape, and put the pre-shaped dough in the refrigerator to relax for 30 minutes.
04: Roll out the dough into an 8*40cm triangle, put a strip of 8g of salted butter on the top, then roll it up, put it into a warning box at 30°C humidity 80% and finally ferment for 25~30 minutes.
05. Spray water on the surface of the fermented dough, sprinkle sea salt, and bake for 12 minutes after the oven is heated at 220°C and 170°C at 170°C.
Tips for success
1. Why is it that after I finish baking, the lines on the surface of the bread are missing?
There are many possible reasons, such as rolling out too thin, kneading the dough too moist, or over-fermenting, or rolling too tightly.
2. After the bread is baked, the butter leaks out, what should I do?
It's normal, and proper butter will also make the bottom of the salt croissant crispier.
3. What kind of flour is generally used to make salt kosong?
It is suitable for using high-gluten flour, flour with protein content of 11.5-12% to do, the shape is relatively beautiful, and the rich layers are made of French flour.
4. How to make the skin of salt croissant thin and brittle, Q bomb inside?
In terms of proportion, reducing the amount of fat, sugar, and yeast can make the bread Q elastic, and high-temperature baking will make the skin thin and crispy.
03
Salt croissant flavor recipe
1. Black truffle cuttlefish sea salt roll
dough
High gluten flour ... 1000g
Dried milk... 30g
Sugar... 100g
Salt... 20g
Fresh yeast ... 20g
Milk... 300g
Water... 320g
Cuttlefish powder ... 15g
Butter... 100g
Filling
Black truffle sauce ... 3g/pcs
Salt butter ... 5g/pcs
Surface decoration
Sea salt ... Amount
2. Hazelnut chocolate salt can be sold
High gluten powder... 1000g
Salt... 14g
Water... 610g
Fresh yeast... 22g
Butter... 80g
Caster sugar... 40g
Cocoa powder... 30g
Resistant toasted chocolate beans... Amount
Hazelnut jam... Amount
3. Garlic cheese salt croissant
High powder... 1000g
Milk... 400g
Water... 220g
Sugar... 40g
Salt... 20g
Fresh yeast... 24g
Butter... 50g
Old face... 200g
Wrapped in salted butter
Wrapped in cheese slices (everything 2)
PS. Stir the salted butter with the cheese, put it in a piping bag, squeeze it on the dough and shape it.
4. Quinoa salt is croissant
Quinoa... 150g
High-gluten flour... 1000g
Caster sugar... 60g
Salt... 18g
Fresh yeast... 22g
Water... 450g
Milk... 160g
Unsalted butter... 50g
Salted butter (wrapped in dough)... 8g/pcs
ps. 150g quinoa is boiled in water, take 200g of filtered water, cool and set aside. Add to the dough before leaving the tank and stir quickly until smooth.
Cooked quinoa contains water, pay attention to the state of the dough, you can reserve a part of water when stirring, and see the state of the dough added in parts.
5. Jasmine salt can be sung
High powder... 800g
Low pink... 200g
Fresh yeast... 24g
Salt... 16g
Dried milk... 40g
Sugar... 60g
Milk... 620g
Butter... 80g
Jasmine tea... 9 packs