Croissant is translated as "croissant" in Chinese, but it is the most common french bread for breakfast, accompanied by a cup of coffee, biting on the outer layer of crisp, soft and chewy inside, thick cream aroma, preconceived salty slow chewing will have a hint of sweetness, very tasty yo...
By lingling ling ling food
High gluten powder 160g
Low gluten powder 50g
Yeast powder 4 g
Sugar 30g
1 egg
Cold milk 70ml
Butter 25g
Salt 3g
Wrap in butter flakes 70g
1. Mix high gluten flour with low gluten flour, add baking powder and sugar.
2: Add eggs, cold milk, 25g softened butter and salt together to form a dough. This dough is kneaded slightly harder without sticking to the hand. Refrigerate with plastic wrap for 2 hours.
3: Wrap in 70g of butter, cut into chunks and discharge on oil paper.
4, wrap into the required size, to completely wrap the butter.
5: Roll out into sheets, refrigerate and set aside.
6: When the dough is awake, roll out 40cm wide and 30cm wide and wrap in butter flakes.
7, wrap up tighter.
8: Roll out the long shape of the three folds and refrigerate for 30 minutes, then roll out and fold into four folds, refrigerate overnight.
9: Take out and roll out to a length of 40cm and a width of 20cm.
10. Cut into isosceles triangles. The corners should be cut off.
11. Roll up into a sheep's shape.
12, the surface brush a layer of egg liquid, 28 degrees fermentation for about 60 minutes, more than twice the size can be.
13. After fermentation, brush the egg liquid.
14: Preheat the oven to 180 degrees, put in after 5 minutes, bake for about 20 minutes. The specific temperature is adjusted according to its own, pay attention to observe the uniform coloring.
15: After baking, let it cool on the net rack.
16. Enjoy the crispy croissants...
You can sprinkle more hand powder when rolling, but when folding, use a fine brush to sweep away the floating powder. Do not roll too tightly, it will be detrimental to the hair. Do not brush the façade of the knife cut when brushing the egg mixture.