Cranberry croissants
By VicentaLakin
The ordinary bouquet, with the sweet, sour cranberry dry, has a new display, both in color and taste。
Recipe Recommendations
- bread flour 350 grams
- eggs one
- the cranberry 50 grams
- white sugar 70 grams
- qingshui 130 grams
- salt 1 gram
- sugar-tolerant yeast 3 grams
- butter 10 grams
- egg liquid 4 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry croissants
1
Raw materials: bread powder, eggs, sugar, butter, high sugar yeast, cranberry, salt。
2
High sugar yeast mixed with fresh water for a while。
3
Eggs (with a little brushing) sugar and bread powder are added to the bread drums。
4
Pour sugar-resistant yeast into the bread drums, start the baker and rub the face。
5
When flour can form a group, add salt and keep rubbing。
6
Noodles are able to pull out the film, but they are not condensed in real time, add butter and continue the laminate process。
7
When the noodles are spasm and can pull out the film, they are sorted out in circular form and placed in a bread drum for awakening。
8
The noodles rose, and a hole in the finger was poked, and the failure to retreat was a wake-up call。
9
Move the dough to the panel, with full exhausting, and rubbing it into a circle cap, with a 15-minute static film。
10
It's a long rectangular face。
11
The cranberry is on the face。
12
Roll it up。
13
Slice to equal points。
14
Put the bread in the heart mold, put it in the oven, put a bowl of water, and ferment。
15
When the bread swells up to 1.5 times, the egg fluid is taken out and the oven is preheated 180 degrees to 170 degrees. The preheat completion places the mould in the oven, bakes it for 30 minutes, evenly coloured on the surface, and presses the finger on the side of the bread so that the bread is ripe and is cold。
16
The finished product。
17
The finished product。Cranberry croissants Make Tips
1. Bread flour is not water-absorbing with the same amount of liquid added. 2. A small portion of the egg fluid is used to brush the skin. 3. Baking temperature shall be set according to the characteristics of the oven. 4. Other moulds may be used without a heart。