The tools you must have to make kozon are: sharp wheel knives or other knives, rolling pins (preferably walking hammers) and ruler
The first time I made it, the butter slices were not taken out in advance to defrost and soften them. I'm smart enough to soften it in the microwave. It was about 20 seconds at first, but then I added another 20 seconds. As a result, the butter slices melted and turned liquid, and they were wrapped in the dough in a hurry. This was the direct reason for the first failure. (Because the croissant dough and butter slices are close to the same hardness and hardness, the wrapping is just right)
croissant bread
Recipe Recommendations
- milk powder 15G
- water 270G
- egg yolk one and a half
- yeast 8G
- white sugar 50G
- butter 50G
- salt 10G
- sweetening
- roast
- several hours
- senior
Steps for croissant bread
1
Mix all ingredients except butter and soak well for more than half an hour, then knead until the dough is in the stretching stage.
2
Then spread it into a large piece.
3
Wrap in plastic wrap and place in the refrigerator for half an hour.
4
Sprinkle a little high flour on the table. Start beating the thin butter slices to the required size, preferably square; sprinkle high flour on the table, take out the frozen dough and roll it to the required square size, and place the butter slices in the middle of the dough sheet.
5
Fold the four corners in half and pinch the joint tightly.
6
Start beating and roll out the dough into a large rectangle.
7
Start at the left and right one-third and fold towards the middle.
8
Continue rolling the folded dough into a large rectangle. Then fold it from the left and right one-third to the middle to complete the 20% fold.
9
Continue rolling the folded dough into a large rectangle.
10
Use a sharp knife (here I use a Zuma's knife) to cut off the four sides and cut it into an isosceles triangle with a bottom edge of 0.7cm and an equal side of 14cm.
11
Consider the triangle rolled up from the bottom edge. Here I use chocolate bars in half of them.
12
Place on baking sheet.
13
After fermenting in a warm place until twice the size, brush with egg yolk liquid, only the surface, not the layered area, preheat the oven to 200 degrees and place in the middle layer. Bake on high and low heat for 20 minutes (cover with tinfoil halfway), and brush with honey water after baking.croissant bread Make Tips
No basic fermentation is required to make croissant dough. The dough is frozen and refrigerated, one is so that the dough is as soft as butter slices, and the other is so that it can be easily rolled out after relaxing. The fermentation temperature I use here is 30 degrees.