Danish croissants
The dough of this bread is not basically fermented and relaxed. After forming, it is fermented directly to twice the size and placed in the oven.
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 40 grams
- milk powder 15 grams
- yeast 5 grams
- whole egg one
- butter 1400 grams
- fine sugar 20 grams
- salt 2 grams
- milk fragrance
- baking
- ten minutes
- simple
Steps for Danish croissants
1
A stacked layer of meringue.
2
Roll out the layers of meringue into a 0.5cm thick dough sheet and cut into isosceles triangles of uniform size.
3
Take a triangular patch.
4
A small opening is made at the bottom edge of the triangular shape.
5
Roll up the bottom.
6
The two corners at the bottom are pinched towards the middle into a horn shape.
7
Place the croissants on a baking tray and ferment in the oven.
8
Fermentation to 2 times the size and brush the egg liquid. Oven at 180° for 15--20 minutes.Danish croissants Make Tips
Please see http://www.example.com for the method of stacked layers of meringue home.meishichina.com/space-30984-do-blog-id-149940.html