Danish croissants

Recipe Recommendations

• low-gluten flour 90g
• high-gluten flour 370G
• water
• flaked butter 250g
• salt 10g
• yeast 10g
• cream 15g
• milk powder 15g
• fine sugar 55g

• salty and sweet
• baking
• several hours
• ordinary

Steps for Danish croissants

1

flour, powdered milk, salt, sugar, yeast, pouring into the mixer vessel and slowly mixing 1-min

2

Add water and cream to the mixer vessel at a slow pace to dry powder

3

Change to speed, stir to a slightly smooth (extension phase) to stop the machine and remove the dough

4

And the noodles are loosed to 10 centimetres, crushed to two centimetres thick, covered with oil, covered with film, frozen to 30 centimetres, or refrigerated to 1h; and I do not create why they are made to form, so different in colour. Chairman Mao was assured, however, that the above picture was a face. ORZ

5

(a) extracted, unzipped and included oils (30-40 per cent of the volume of the bag, i.e., 30-40g of butter if it was 100g)

6

open, 0.5 cm thickness, 2:1 or 3:2, fold one end at 2/3 and fold the other one/3 (twice)

7

repeat two previous step operations (if room temperature is above 20 degrees, each folding face can be placed at 10 centimetres of cold pine) (thirty-thirty)

8

(a) opened the face of the noodles to a thickness of 0.3-0.4 cm, cut to a contours triangle of 9 cm wide and 18-20 cm high, starting with a wide head, with a tip in the centre of the face of the face, closing its tails and encoded into the oven

9

finally, the hair was awakened, the depp oven was set at 50 degrees, the temperature reached, the machine was shut down, the cone fermented to approximately 1.5 h by the remaining temperature of the oven, and the egg brush was removed

10

(a) to make the depp oven fast-hot, 190 degrees lower, 15-min and out of the oven

11

- It's finished

12

♪ Taste and taste soft ♪

Recipe Categories

• baking Recipes