Buffalo croissants

By VicentaLakin

Buffalo croissants
good breakfast bread. raw materials: fermented flour 300g, sugar 60g, honey 20g, yeast 7g, gish 20g, salt 6g, butter 60g, milk 80g, eggs 50g, water 40g

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Steps for Buffalo croissants

  • Make Buffalo croissants step 0
    1
    The raw material like this
  • Make Buffalo croissants step 1
    2
    get the depp oven to 180 degrees in the hot zone. make it about 15min
  • Make Buffalo croissants step 2
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    (b) Add milk, eggs and slow water mixing to dry powder
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    change machines to speed, mixing about 5m to a smooth surface and pulling rough film
  • Make Buffalo croissants step 4
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    A softened butter and salt is added, so that mixing to the noodle can pull out a thin membrane form
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    (a) excerpts, rounding, natural laxity of 10min
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    on average, 50 g of a small noodle, rounded and fermented up to a factor of one
  • Make Buffalo croissants step 7
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    (b) Placing the noodles on the operating table, with dripping
  • Make Buffalo croissants step 8
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    Open, roll in horns, and put it into a grill
  • Make Buffalo croissants step 9
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    last one to double the size; egg brush
  • Make Buffalo croissants step 10
    11
    get the depp oven to 180 degrees in the hot zone. make it about 15min
  • Make Buffalo croissants step 11
    12
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