Cowbread
By VicentaLakin
It's nice to make a few calf croissants for breakfast the next day。
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cowbread
1
Everything except butter in the bread can
2
Commencing the face-painting program. After the face-painting, add soft butter. Keep rubbing. Noodles
3
It'll tear out a little bit of a transparent thin film, round it up, and ferment it
4
When the pasta was 2.5 times the original, the finger tumbled the flour, pierced the top of the noodle, failed to collapse, and fermented
5
Noodles, exhaust, split into two equals, rounded, ten minutes loose
6
Take one of them
7
And split it into 10 parallel waist triangles
8
Take one of the triangles
9
Rolling from the wide edge to the top, forming a calf horn
10
And then all the chips were turned into horns of calves, placed in a non-clave dish, and re-fermented in warm and wet areas
11
When the bread is twice as big, the surface brushes a little bit of egg fluid, the oven starts preheating, 180 degrees
12
Bread is in the middle of a preheated oven, 180 degrees up and down, 15-20 minutes
13
When you're out of the oven, the hanger is dry and the bag is preserved
14
It's good for breakfast
15
It's very well organizedCowbread Make Tips
You don't have to knead these rolls to the windowpane stage; it is enough if you can tear out a large, translucent sheet. Divide the large dough into two smaller pieces, then roll them out into sheets; this makes it easier to handle. Adding a small amount of cake flour makes the rolls softer. Please adjust the temperature and time according to the size of the croissants and your oven.