Buffalo croissants

Recipe Recommendations

• high-gluten flour 200 grams
• fine sugar 50 grams
• dry yeast 1/4 teaspoon
• eggs of 2
• unsalted butter 30 grams
• low-gluten flour 100 grams
• salt 1/2 tsp of
• milk powder 15 grams
• water 90 grams
• white sesame appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for Buffalo croissants

1

PREPARATION OF ALL MATERIALS: A: 200 GRAMS OF HIGH-WEATHER FLOUR, 100 GRAMS OF LOW-WEATHER FLOUR, 50 GRAMS OF FINE SUGAR, 1/2 SPOONS OF SALT, 1/4 SPOONS OF DRY YEAST, 15 GRAMS OF MILK POWDER, 10 GRAMS OF CHEESE POWDER, 1 EGG, 90 GRAMS OF WATER B: 30 GRAMS OF SALT-FREE BUTTER C: 1 EGG YOLK, WHITE SESSA AND BUTTER-FREE (MELTED)

2

PUT ALL MATERIAL A INTO THE BREAD CAN (LIQUID AND POWDERED AND PASTA) AND MIX IT WITH A BREAD MACHINE FOR 20 MINUTES

3

Add salt-free butter, mix 20 minutes with the pasta

4

Take the noodles out of the bakery, put them in the container and cover them up for 20 minutes

5

Split the noodles into eight equals, clasp them and cover them up for 10 minutes

6

It's like a tearball with a hand

7

It's a triangle with a crutches

8

It's not easy to be in the shape of a tearball, to teach you one way: to squeeze a pointy position with one hand and to open the bottom with the other hand with a cane

9

Cut six to seven centimeters in the middle of a wide, not too long or too short

10

Pull into a triangle on both sides, roll it up, bend it inside

11

Put on yolk and a little white sesame and warm the oven 160 degrees for 10 minutes before brushing

12

Baking: Fire mode, 160 degrees, baked for 20 minutes (baking temperature and time only for reference)

13

The bread is swelling

14

Take out the melted butter on the brush and bake it for five minutes

15

Take it out again, brush the melted butter and bake it for about five minutes to the surface

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• bread recipes
• afternoon tea recipes