Buffalo croissants
By VicentaLakin
This golden croissant, which refers to the formula of the Free Sister, is still modified by adding 60 grams of barbed flour to the liquid with carrot juice. It's a pity I can't get my plastics off. The horns of the golden bull are not cool, they're blunt, they're like little sheep's horns. The bread is in a lot of sugar and butter. It's delicious. It's smelly. I'd like another one if I don't care about heat。
Recipe Recommendations
- bread flour 140 grams
- unsalted butter 45 grams
- salt 2 grams
- whole egg liquid 20 grams
- peeled white sesame seeds a little
- medium-gluten flour 60 grams
- white granulated sugar 40 grams
- yeast powder 3 grams
- carrot juice 95 grams
- sweetening
- baking
- several hours
- senior
Steps for Buffalo croissants
1
Carrot squeezing juice and putting it in a bread bucket with egg fluid。
2
Put it in flour, put sugar in the corner, put salt in the corner, put yeast in the middle。
3
scratch a little, so as not to lift the dry powder, follow the good bread drum, select the imix program to rub the face for 15 minutes, adding 30 grams of softened butter and 10 minutes。
4
Cleaned noodles out, rounded。
5
Splits into seven equals, each rolling round。
6
Scratch it。
7
Take a noodle, rub it again, flatten it, and grow a triangle。
8
Turn over, put a small mouth in the middle of the wide end。
9
Split the cracks and roll them up。
10
Hold the interface tight。
11
Bend over。
12
Put it all in the oven。
13
Covering the film and fermenting in the oven twice as big. (A plate of hot water under the grill)
14
Brush an egg fluid and spill white sesame。
15
Put it in the middle and lower of a pre-heated oven, with 180 degrees of fire, 185 degrees of fire, 10 minutes of bakery, and extract a melted butter。
16
Ten more minutes, and then the color is satisfactory and the tin paper is covered. Brush the butter once more when it's hot. 15 grams of butter