In the big winter, no one wants to be a winged angel with cold hands and feet, but some people would like to have their hands cooler, and cooler...
Ah Zhen, who runs a milk tea shop, in order to Q bomb and chewy pearls, every morning after boiling the pearls, they use ice water to rinse, sometimes add ice cubes, and do not stop rubbing with their hands. This is a bit like boiling noodles after over-cold water to achieve a more refreshing taste, but it will also freeze the bones of the hands and shrink the small heart.
In order to maintain the freshness of the ingredients and avoid the temperature of his hands from spreading to the sashimi, he soaks his hands in ice water or puts them on an ice towel from time to time. When kneading sushi, the longer the sushi rice is held in the hand, the more the temperature and taste of the hand are transferred, so the excellent sushi comes from "cold-blooded" fast master.
The buddhist monks of butter flowers and flowers combine pure white ghee with various dyes to form various Buddha statues, characters, flowers, and animals to form a religious story. Because the melting point of the ghee flower is very low, 15 ° C will be deformed, about 25 ° C will melt, in order to prevent the effect of body temperature on the ghee flower, the monks must soak their hands in the bone-chilling snow water before kneading, to prevent the hand temperature from warming up, so that the fingers remain cold...
For the sake of food, for the sake of professionalism, for the sake of faith, there are always people who are not afraid of the cold, and the iceberg is also split. And thousands of baking enthusiasts, when the cold winter comes, will invariably rush to tell each other - the season of opening the crisp is here again!
Open puff pastry needs to control the room temperature at 20 ° C ~ 22 ° C is better, once beyond this safe range, under the influence of various factors in the production process, it is likely to make the butter exceed the melting point, wrapped in the dough in the process of rolling, it is easy to become wet and sticky skin, the operation is limited, and the finished product is naturally affected. At the same time, the pastry dough also needs to be slowly fermented at a lower temperature, generally below about 25 ° C, fermented for 1-2 hours, if the fermentation temperature is too high, the dough is prone to oil leakage. If the fermentation temperature is too low, it takes a long time to ferment, which will also affect the state of the dough.
Winter is indeed a season suitable for opening the crisp, the room temperature drops below 20 ° C, there is no need to turn on the air conditioner to 18 ° C, and the success rate also whizzes up. Don't open a crisp, are you worthy of the winter in the Northern Hemisphere?
If you're a little closer to success, maybe it's because your hand temperature is too high and you have the "hand of the sun." If you don't have professional pastry equipment? Then take a look at this family-friendly tutorial!
<h1 class="pgc-h-arrow-right">Ingredients</h1>
▷
T55 flour 470g caster sugar 55g
Unsalted butter 15 g dry yeast 10 g
Water 125g Milk 125g
Whole milk powder 15g salt 9g
Unsalted butter (wrapped) 250g
<h1 class="pgc-h-arrow-right">Preparation</h1>
<h1 class="pgc-h-arrow-right" >01</h1>
1. All the material except the butter, mix and stir until the surface is smooth, and the pull is rough and jagged.
2. The surface temperature is controlled at 23-24 °C, and the room temperature is about 24 °C after fermentation for 30 minutes and then refrigerated in the refrigerator overnight.
3. Refrigerate the dough overnight, roll out into 20*30cm, refrigerate and set aside.
PS: You can help organize the four corners by hand.
<h1 class="pgc-h-arrow-right" >02</h1>
1.250g butter wrapped in oil paper and beaten with a rolling pin until extended (refrigerated butter is harder, butter after beating will be easier to roll out), roll out into a 15*20cm rectangle, put in the refrigerator and refrigerate until it is consistent with the hardness of the dough.
<h1 class="pgc-h-arrow-right" >03</h1>
1. Start the puff pastry, fold it in four for the first time, and place the butter vertically on the horizontal dough sheet.
2. Fold the sides of the dough to the middle, and pinch the dough at the seam.
3. Cut the side of the dough blade as a whole (the role of the knife: to prevent the innermost dough sheet from appearing in the fold position after folding).
▲The picture above is a slice of the side cut after the first quadrack
4. Then use the rolling pin to press the dough to spread the butter and then start rolling, roll out the dough to a thickness of about 7mm.
5. First fold the right 1/5, and then fold the left 4/5, the left and right folds are next to each other, in the fold of the dough in half, the first four folds are completed. Cut the dough on the side and refrigerate for 30 minutes.
6. Take out the refrigerated dough, roll out and fold the second quadruple fold, and then open the side as after the first quadruple fold, refrigerate for 30 minutes to 1 hour.
A little confused? Then watch this video!
Video loading...
<h1 class="pgc-h-arrow-right" >04</h1>
1. Remove the refrigerated dough and roll out to a dough sheet with a thickness of 4-5mm and relax at room temperature for 30 minutes.
2. Cut into height 14 * width 7cm, height width ratio of 2:1, can not be used up can be frozen for 3 days, before use a little thawing after cutting and use.
<h1 class="pgc-h-arrow-right" >05</h1>
1. Gently roll up into a spindle shape starting from the bottom edge of the triangle, and press the shape slightly with the tail facing down (don't roll too tightly).
2. Start fermentation, temperature 25 ~ 28 ° C, humidity 70-75%, fermentation for 2-3 hours, hair to gently pinch the sides with your hands, feel no obvious elasticity can be.
<h1 class = "pgc-h-arrow-right" >06</h1>
1. Oven baking at 190 °C for 12 minutes, open stove 220/190 °C, the specific temperature and time according to their own oven to adjust.
Look at this croissant bun, crispy off the slag! Be sure to try the family version of the croissant bun, it will be beyond expectations!
<h1 class="pgc-h-arrow-right">Tips</h1>
(1) The hardness of the wrapped butter and the surface should be consistent.
(2) After wrapping in butter, press with a rolling pin to extend the oil before rolling it out.
(3) After folding, open the knife on the side and roll it out.
(4) Before the final cutting, it should be fully relaxed, otherwise the cutting back piece will be deformed and the rolling pin is easy to operate.
(5) The formula uses presidential butter, and the melting point is low, so the fermentation temperature of the whole dough cannot exceed 28 ° C.
(6) It is recommended to use a rolling pin of a thick roller, which can better control the force and better exert force when rolling. In winter, when the temperature is low, it is recommended to use a wooden rolling pin, do not use marble, marble is too cold in winter, butter is not easy to roll out when it is cold, and the opposite is true in summer or when the temperature is higher.
(7) The specific operation of the four folds: put the butter in the middle of the dough, fold the two sides of the dough in half and then pinch the interface, roll out the butter dough sheet, fold the right 1/5, and then fold the left 4/5, the left fold is next to each other, and the dough is folded in half, and the four folds are completed.
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