Sour cow croissants
By VicentaLakin
A 6-inch wind was done today, thinking that the bread would not be finished until evening, and Grandma Ryo-Yo said it was better than what was bought outside, and, uh, it was softer, not hard at all, and this pasta had been rubbed twice, and the good things could not come in the morning。
Recipe Recommendations
- high-gluten flour 200g
- yogurt 70g
- fine sugar 25g
- butter 30g
- water 30g
- eggs one
- yeast 2g
- salt 1g
- black sesame a little
- whole egg liquid 10g
- salty and sweet
- baking
- ten minutes
- ordinary
Steps for Sour cow croissants
1
High-strength flour, eggs, salt, sugar, yoghurt in bread cans
2
High-strength flour, eggs, salt, sugar, yoghurt in bread cans
3
When the noodles are covered, they are put in a small bowl, and they're put in a freezer for half an hour
4
Butter buns with a stubble cane and a stubble. Refrigeration
5
When the noodles are frozen, they're taken out with butter, and when they grow into squares, put the butter on top of it, and fold all four angles up and inside
6
And then he grows into a square
7
Three folds, and then you put it in the bread can again, and 30 grams of water, and you keep rubbing your face and fermenting
8
When the noodles are fermented, the cut is divided into six points
9
With a cane, it's a big, tiny piece, covered with a ten-minute membrane
10
Then you roll the noodles from the big side to the small side, the big one, and it's in it, and it's in the grill, and it's in the middle of the oven, and the fermentation program is twice as big
11
Take out the whole egg fluid. The oven opens up at 220 degrees of preheat
12
A little black sesame
13
Send it to the middle of the preheat oven, bake it up to 10 minutes to get it out, and it'll be ready to go to the hot
14
Look at that. It's soft