Cranberry croissants
By VicentaLakin
Some cranberry dry, sour and sweet in today's bread is very unique。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- milk
- white sugar 50 grams
- eggs a
- yeast 3 grams
- salt 3 grams
- butter 20 grams
- the cranberry appropriate amount
- slightly spicy
- baking
- ten minutes
- ordinary
Steps for Cranberry croissants
1
The raw materials are placed in large bowls in the order of liquids and powder. Smash it with chopsticks into dry powdered flour
2
Pour the noodles into the bread bucket and install the bread machine。
3
Press the face-to-face program for 15 minutes。
4
Add a little bit of butter. Start and face program again for 20 minutes。
5
The meeting was suspended at 15 minutes and the face-to-face procedure was poured into the cranberry dry。
6
Continue completion and face-to-face procedures。
7
Round the noodles and put them in the basin and put them in the warm fermentation。
8
Fermented noodles
9
The fermented pasta takes out the exhausts and thaws and covers it with flavour for about 15 minutes。
10
Take three noodles to grow like strips. ♪ We can do it in half ♪
11
At one end, the three noodles were rounded up and squeezed。
12
Make three noodles like a braid。
13
Once again, the end closes the three noodles and tightens the end。
14
It's in a grill with oilpaper。
15
Cover up the film and ferment twice。
16
An egg fluid is drawn evenly on the bread embryo。
17
The oven preheat. 180 degrees, medium 18 minutesCranberry croissants Make Tips
When adding milk or water, it is best to reserve about 10 grams, and adjust the amount according to the dough's water absorption.