One kind of bread 2 ways to eat, teach you to make classic French croissant buns, crispy on the outside and soft on the inside
Croissants are a very classic French baked food, crispy on the outside and soft on the inside, rich in flavor and very delicious. Let's take a look at how to make fluffy and crispy croissants at home, and you can also add other ingredients according to your personal preferences to make sandwich bread, killing two birds with one stone.
【Dish name】: Homemade fruit sandwich croissant bun
【Ingredients required】: 50 grams of low gluten flour, 150 grams of bread flour, 2.5 grams of high-sugar yeast, 20 grams of caster sugar, 4 grams of salt, 8 grams of milk powder, 120 grams of water, 20 grams of block butter, 120 grams of flaky butter, 30 grams of liquid marshmallows, 1/2 fresh kiwi fruit, 1 egg.
【Cooking process】:
1, the low gluten flour, bread flour, high sugar resistant yeast, caster sugar, salt, milk powder all put into the electric and dough machine, and then pour the appropriate amount of water, start the machine, stir.
2, the lump butter out of the refrigerator, placed at room temperature to soften in advance, when the dough in the dough machine stirred until the fusion is smooth and can be pulled by hand out of the thicker film, the butter is added to it, continue stirring.
3, when the dough and butter are all fused, pulled by hand again, the pulled fascia is thinner and more malleable than before, you can take it out, put it on the dough case, press it into a cake shape by hand, wrap it in plastic wrap, and refrigerate it in the refrigerator for about half an hour.
4: Remove the refrigerated and loose dough cakes, roll out a slightly larger square cake with a rolling pin (about twice the size of the prepared square butter), and add flakes of butter in the middle.
5. Fold the four corners of the dough cake to the center one by one on the four sides of the butter sheet, and then carefully pinch all the interfaces to prevent the filling from leaking out, and then press evenly by hand to make the butter and the dough cake fit tightly.
6, the square sandwich cake rolled into rectangles, and then divided into three equal parts in turn folded in turn, folded after wrapping plastic wrap and refrigerated again into the refrigerator for half an hour, take out and continue to repeat the steps of rolling, folding in three equal parts, refrigeration.
7. After the second refrigeration and rolling out, divide the rectangular dough into four equal parts, fold the two sides in half to the middle and then fold them together again, and refrigerate for half an hour.
8. Roll out the dough into a large strip with a thickness of about four millimeters, and then cut it with a knife into multiple pieces of isosceles triangle dough with a height of 20 centimeters and a bottom edge of about nine centimeters.
9. Cut a small opening in the middle of each triangular dough at the bottom, and slowly roll it up from the bottom up until it is rolled into the shape of a ram's horn, and place the last corner of the dough cake downward to prevent it from spreading.
10. Place the rolled croissant on the baking tray and place it at a slightly higher temperature for final fermentation until each croissant is twice the size of the previous one, and then stir the eggs into egg liquid and brush evenly on the surface of each croissant.
11, adjust the oven temperature to 210 degrees in advance, preheat for fifteen minutes, put the baking pan into the middle layer, adjust the baking temperature down to 180 degrees, bake for fifteen to twenty minutes, until the surface is golden and crispy, you can take it out.
12: Put the roasted croissant bun aside to cool naturally, let it cool, then cut it horizontally from the middle with a knife, and spread the liquid marshmallow evenly on the cross-section.
13: Peel off the fresh kiwifruit, cut it with a knife into a slice of about half a millimeter in thickness, of the right size, and then lay it on top of a piece of marshmallow wrapped in a croissant.
14. Finally, another piece of croissant is added to the kiwi fruit. (Matching sandwich fruits and sauces can be selected according to personal taste)
【Cooking Tips】:
1, because the temperature in the room is slowly rising, in order to prevent the good dough from fermenting itself in a warm environment, it is necessary to put the kneaded noodles into the refrigerator or other places with lower temperatures in time to relax.
2, in order to prevent baking before, it is best to lay a layer of oil paper on the baking sheet in advance, and then put the dough blank in the shape of the croissant on the baking plate, which can effectively prevent the croissant and the baking pan from sticking, and it is very easy to remove it after baking.
3, in the plastic type of croissant for the last awakening, pay attention to the ambient temperature control within 30 degrees, if the temperature is too high, it is particularly easy to cause the phenomenon of melting and leaking of the butter wrapped inside the cake blank.
【Image source】: Impression Time 1
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