Buffalo croissants
By VicentaLakin
Unlike ordinary bread, it's a more chewable hard bread, and the individual loves its taste and shape. It does not need one shot, and laxity depends on the circumstances of the operation. The square comes from tea apricot. Among them, the pasta is a recipe for love and freedom。
Recipe Recommendations
- Lao Mian 200 grams
- high powder 100 grams
- low powder 100 grams
- milk powder 12 grams
- water 56 grams
- sugar 40 grams
- salt 3 grams
- eggs 24 grams
- yeast 3 grams
- unsalted butter 24 grams
- egg liquid appropriate amount
- butter appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Buffalo croissants
1
The old face is torn to pieces and mixed with materials other than butter。
2
It is not possible to rub out the membranes, but rather to rub them up。
3
Just rub it in smooth noodles。
4
(a) Shaft the noodles into large pieces and roll them up in seven equals, each of them round or round。
5
Scratch it in a drop。
6
Take a penthouse triangle with a broad and narrow width。
7
Slit your head。
8
The cut turns down and rolls down, and the last place presses below。
9
Tilt it up, and bend it in。
10
We'll start fermenting when we're done。
11
When sent to a significantly larger size, the surface is painted with an egg fluid。
12
On the mid-level of the oven, 170-180 degrees, eight minutes before roasting, five minutes after roasting, and five minutes after roasting, five-8 minutes after roasting。
13
And when it comes out, it is softer when it comes out, and it becomes hard and chewing。
14
Done
15
Done
16
Done
17
Done