Impressions in the plot of old French movies
There is always an elegant bakery
Crowded, elaborate décor
There is also the smell of butter that you can smell across the screen
Occasionally walked by a young girl
Long hair shawl
In his left hand he holds a bouquet of flowers
In his right hand he carried a bag of croissants he had just bought from the store
Hands up
It is filled with the most beautiful colors of France
Croissants are one of the traditional French mornings
Serve with a cup of coffee with milk and some butter or jam
It was an authentic French romantic breakfast
Crispy crust,
Soft and tough inside,
And the aroma of butter that comes to the nose
An irresistible taste
Directly hit your heart's deepest yearning for food
croissant
crescent
As for the origin of croissant, legend has it that croissant originated in a pastry shop in Vienna, Austria, to commemorate the withdrawal of the Ottoman Empire in Central and Southeastern Europe.
Croissants can only be made by hand, and the roasting heat needs to be very delicately grasped to make the bread particularly fluffy and soft. Every crevice is filled with a strong butter-scented croissant, sandwiched with jam or butter, plus a cup of warm milk, the most typical form of breakfast for the French, convenient and time-saving, nutritious and providing you with a good mood throughout the day.
Quality croissants have the following characteristics:
- The shape is quarter-moon-shaped
- Plump, golden yellow on the outside
- Tear open the corner of the croissant and the inner layer is honeycomb-shaped, fluffy and crispy, bright in color and beige in color
- The croissants are slightly sour and have a slight malt taste, and you can feel the balance between butter and wheat aromas. Between the lips and teeth, the fragrance remains. The texture is crisp and has a melting sensation in the mouth
- The croissants have a bumpy crust that feels flaking
- A good croissant must be very dry, but the next day is guaranteed to taste the same
Ultra-detailed approach
the detailed steps
- Make dough -
1 cup (250 ml) cold milk;
Half a cup (125 ml) of boiling water;
1 teaspoon active yeast;
1/4 cup (50g) sugar;
3 3/4 (500g) universal flour;
1 tsp. salt;
1 cup + 2 teaspoons (250g) of butter, freeze, then return to room temperature for about 20-30 minutes
steps:
1. Pour the boiling water from the milk carton into a large bowl, mix in the sugar and yeast and let stand for 5 minutes
2. Add flour and salt and knead by hand to make a rough dough
3. Bring the dough to the table and knead again until the flour is completely even, about 2 minutes. Place the dough in a bowl with oil and refrigerate for an hour.
4. After placing the dough in the refrigerator for 30 minutes, rub the butter into strips on plastic wrap
5. Place the butter on plastic wrap and wrap in an 8x5 rectangle. Refrigerate for 30 minutes
6. After the butter has been refrigerated for 25 minutes, take out the dough and roll out into a 16x10 rectangle
7. Take out the butter cube and place it in the middle of the dough. The dough is wrapped in three layers. Seal the upper edge.
8. Roll out the dough at 90 degrees with a rolling pin
9. Roll out into 15'''x10'' rectangles
10. Fold three layers, then wrap in plastic wrap and refrigerate
11. Remove the dough from the refrigerator, undo the plastic wrap and repeat steps 8-9. Refrigerate for an additional 1 hour
12. Repeat the previous step, 4 times in total.
13. Cut the dough into chunks and wrap in plastic wrap. Refrigerated for 8-12 hours and frozen for 3 months.
- Dough Shaping -
1. Take the dough out of the refrigerator, undo the plastic wrap, and roll out the 16''x6'' rectangles diagonally and cut them into triangles.
2. Take out a triangle. It is recommended to put the rest back in the refrigerator.
3. Stretch the shortest edge apart.
4. At the bottom of the triangle, cut a small opening, stretch on both sides, and then roll into shape.
5. The other triangles are the same way, ready to be arranged on the cookie baking sheet.
- Baking -
1. Gently cover with a layer of plastic wrap and let it ferment naturally for 2-3 hours.
2. Preheat oven for 220c. The croissant dough is brushed with egg mixture and baked in the oven at 200c for 10 minutes. Cool down again to 180c and bake for 10-15 minutes until the test is fluffy brown.