Chinese soy milk with fritters, French lattes with croissants.
by Xiaocai Cuisine Academy 【Official Certified Master of Bean Fruit Cuisine】
High gluten flour 350g
Milk powder 15g
Eggs 35g
Yeast 7 g
Salt 5g
Sugar 15g
Butter 270g
Water 175g
1: Except for butter, mix all the ingredients well and knead the tendons until the surface of the dough is smooth.
2: Add 20g butter and rub smoothly.
3: Relax at room temperature for 10 minutes.
4: Roll out the dough about 35 cm wide and freeze in the refrigerator for 30 minutes.
5: 250g of butter thawed at room temperature, roll out about 20 cm long and 18 cm wide, and refrigerate for about 20 minutes.
6: Remove the frozen dough and put the refrigerated butter in the middle of the dough.
7. Fold up on both sides of the dough.
8: Press the long strip with a rolling pin.
9. Fold both ends.
10. Form into blocks.
11: Gently press the dough again with a rolling pin and roll out the dough about 40 cm wide and about 15 cm wide.
12. Ibid., fold up both ends.
13: Form a cube and freeze in the refrigerator for about 30 minutes.
14: Remove the frozen dough and gently tap with a rolling pin to roll out the dough about 40 cm wide and about 15 cm wide.
15. Divide the dough into triangles, each piece of dough is about 60 grams.
16. In the center of the bottom edge of the triangle, cut a gap.
17. Roll up from the bottom.
18. Molding.
19: After the bread wakes up for 20 minutes, brush the surface with egg mixture.
20: Preheat the oven to 180°C, add the awakened croissants and bake for 25-30 minutes.
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