Cheese croissant

By VicentaLakin

Cheese croissant
Hide the cheese, bite your taste bud, and you can't stop. Cheese is power。

Recipe Recommendations

  • high-gluten flour 300g
  • white sugar 40g
  • egg liquid 40g
  • milk powder 40g
  • warm water 130g
  • salad oil 40g
  • salt 2g
  • yeast 4g
  • cheese slices 3 tablets

Steps for Cheese croissant

  • 1
    Add liquids such as hot water, egg fluids and oil to the bread drums, salt and sugar, sift into high-weed and powdered milk, add yeasts, start two- and-face programs, start the fermentation program, and fermented noodles out
  • 2
    Squeeze the air and cover the film in 15 minutes
  • 3
    Quest Square
  • 4
    Diagonal slash, divided into six
  • 5
    Take a piece of face, put on a cheese chip, cut in the middle of the width about 1.5 centimetres, roll up on both sides until the whole piece is rolled up
  • 6
    Rolled horn buns
  • 7
    Code the oven
  • 8
    45 degrees, 40 minutes, double fermentation
  • 9
    The fermented noodles take out the egg brush
  • 10
    The oven's 160 degrees preheat. It's about 20 minutes in the middle of the fire
  • 11
    Out of the oven。
  • 12
    Load。

    • Cheese croissant Make Tips

    1. There are differences in the timing of the ovens, for reference purposes only. 2. One third of the egg fluid is reserved and finally painted on bread. 3. There are also differences in the amount of water used for flour on different brands, allowing 10 grams of water to be set aside and reduced as appropriate。

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