♪ Christmas croissants ♪
By VicentaLakin
It's been a long time since Christmas. Well, there's no time to remember. A little bit of chording between a big bouquet or two little bouquets, and finally thinking that two are better: one for himself, one for the other. There is a great fear that the noodle swelling will fill a hole in the center, and the garlands will not match. What can I get you? It's like all the molds in your hands are too big. And suddenly, these little glasses are great. The size of the small caliber and the size of the small wreath appear to be commensurate. A glass. Is it gonna burn? Bad is bad. Later, it turned out that the cup was not broken and that it had worked well. It was feared that the two rings would swell to squeeze each other and keep them as far away as possible. The result was ideal, just to wipe each other out. Christmas wreaths, like a little sugar powder and a simulation of snow. The sugar canister was turned out, but only the walls were found to contain a small amount of sugar powder. Scratching and scratching with a spoon, pulling down a little bit, and spilling on bread, even a little snow。
Recipe Recommendations
- high-gluten flour 200 grams
- water 105 grams
- butter 25 grams
- fine sugar 20 grams
- dry yeast 4 grams
- salt 2 grams
- raisins 30 grams
- Sugarized orange peel diced 35 grams
- egg liquid appropriate amount
- powdered sugar a little
- sweetening
- baking
- several hours
- simple
Steps for ♪ Christmas croissants ♪

1
Use the material
2
Pumping pasta, other than butter-dry, into a bakery
3
Smash it up and add butter
4
Keep mixing to pull out the film
5
Add raisins and orange piping
6
Smash it evenly, take it out
7
Roll round. Put it in the big bowl, cover it up for basic fermentation
8
The headmaster is big
9
Extremists, split into six equals, roll round, loose for 10 minutes
10
Ellipse
11
Shade
12
It's about 30 centimeters
13
Take three, one end fold tight
14
Make it up
15
Circle in circles and tighten the junction
16
Put it in the oven and ferment for 40 minutes
17
The headmaster is big,表面刷蛋液
18
Put it in the oven, mid-level, 180 degrees up and down, about 25 minutes
19
The surface is yellow and gold
20
Cooled with sugar powder