Buffalo croissants
By VicentaLakin
Recipe Recommendations
- high powder 200 grams
- sugar 20 grams
- salt 2 grams
- milk powder 10 grams
- whole egg liquid 25 grams
- yeast 3 grams
- water 100 grams
- corn oil 15 grams
- egg yolk liquid appropriate amount
- white sesame appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Buffalo croissants
1
The bread raw materials were mixed, except for oil, into smooth-faced groups. The gas continues to scramble until it pulls out the film and ferments 2.5 times as much as it warms。2
take out the facial vents and split them into five pieces, and cover the film loose for 15 minutes, and then rub it in the shape of a drop. long3
In the large-head middle, the blades are cut, the hands are rolled down, the two of them are sharpened, and the two of them are fermented in the warm and wet part of the oven。4
The fermentation ends with egg yolk, white sesame, preheated 185 degrees oven, mid-level, 20 minutes。