Nailed jam and croissant
By VicentaLakin
Grid jams, both for breakfast and for tea. The outer layer is thick, the inner layer of jam is fragrance and sweet, and the taste is very delicate. It's baked in eight inches, cut open and the daughter said it was like a cake and put candles in it。
Recipe Recommendations
- high-gluten flour 200g
- yeast 3g
- salt 1g
- fine sugar 40g
- whole milk powder 15g
- egg liquid 38g
- milk 90g
- butter 20g
- sandwich jam appropriate amount
- Brush egg liquid a little
- sweetening
- roast
- several hours
- ordinary
Steps for Nailed jam and croissant
1
Battery drums with dry materials such as flour, salt, sugar, milk powder, yeast, etc2
Mix it with a mix3
Add wet materials like egg fluid, milk, etc4
Scrambling. Add butter when it pulls out a thicker film5
Keep mixing to pull out thin, unbreakable film6
One fermentation after rubbing the noodles7
It's twice the size of the fermentation8
Put the noodles out of the air9
We'll split them into four rolls for 15 minutes10
Take the size of an eight-inch chord11
Put jam on it12
And the second is rounded13
Put jam on it14
Override three faces15
The fourth face is growing in tongue form16
It'd be easier to carve a graft. I don't have it. I don't have it17
# Pulling the noodles all over the bread #18
Two rounds in an eight-inch circle19
You can put it in the oven when you have two rounds20
When the fermentation is complete, brush a little egg fluid on the net21
The oven preheats 180 degrees in advance, 20 minutes in the middle and lower of the fire22
It'll just cool out when it's outNailed jam and croissant Make Tips
1. The temperature and time of the bakery should be adjusted according to its own oven. 2. It would be preferable to bake with non-moleculars, without which butter resistant is required。