Cinnamon croissant
By VicentaLakin
The Plateau Breads Award, which was awarded to the menu in July, was left untouched at 38 consecutive degrees in the previous few days. It was colder and faster in the days, and it was so soft in its mouth. The Battrid Bread is worth having
Recipe Recommendations
- bread flour
- the cranberry 50g
- butter 15g
- salt 3g
- cinnamon a teaspoon
- white sugar 18g
- rum appropriate amount
- milk 210ml
- milk powder 7g
- yeast 3g
- sweetening
- roast
- several hours
- ordinary
Steps for Cinnamon croissant
1
Prepare the food
2
Add milk, salt, sugar, bread powder, milk powder and yeast powder to the bread drum for 20 minutes
3
The cranberry is mixed with rum
4
We'll add butter in 20 minutes and then we'll have a selection and face
5
Slipped to the surface of the face, smooth enough to pull out an easily broken film
6
It's fermented twice as big on the cap
7
Take out the smoothing of the aircap and keep the film still for 15 minutes
8
A spoonful of sugar and a spoon of cinnamon powder
9
♪ Silent, soft noodle ♪
10
Split 14 equals from top to bottom
11
Five on the first floor
12
Four at the intersection
13
The third floor is the same as the first floor
14
Covered with wet cloth and fermented twice as big
15
Electrifying the baking program
16
When the time comes, take out the bread-scrambling slicesCinnamon croissant Make Tips
1. Since the water absorption of bread flour varies, reserve a little milk when adding it.
2. Fermentation is very vigorous in the summer; it is better to let the dough proof naturally with the power turned off.