Potato croissants

Recipe Recommendations

• high powder 200g
• sugar 10g
• butter 16g
• salt 3g
• water 90g
• grape fungus water 40g
• yeast 2g
• milk powder 10g
• sweet potato 300g

• milk fragrance
• roast
• several hours
• ordinary

Steps for Potato croissants

1

The main material is mixed with materials other than butter。

2

We'll mix it up with the initial pasta。

3

It'll end up in smooth and flexible noodles. Put the warm ferment in。

4

During fermentation, the fermentation is made of sweet potatoes, which are fertilized in the steam pan。

5

Steamed potatoes are flattened and sugar sugar, and butter is collideed in a non-stick pan。

6

Flip evenly。

7

The moisture is gradually being dried up to a similar extent。

8

Load up for backup。

9

Noodle fermented twice as big。

10

Shoot the flat air。

11

It was then divided into seven contours equal to the equivalent, rolling round, covering the protective film for 15 minutes。

12

then he took out a nice, hairy face, flattened it, put it in the middle (one of which used 20 g) with the right amount of sweet potatoes。

13

Squeeze the dough around。

14

Turn over, just roll round。

15

And then make the rest of the dough。

16

Put it in warm and wet, and ferment for the second time. Thirty degrees, about 30 minutes。

17

Powdering on the fermented face。

18

In the middle of the dough, the cutter is spread out in five pieces, deeper and better than just seeing the material。

19

Put it in the oven at 180 degrees, bake it for five minutes, then adjust it to 165 degrees, and then bake it for 20 minutes, whichever is gold. Up and down, middle。

20

Out, flowers like openings。

21

The finished product。

Potato croissants Make Tips

Recipe Categories

• baking Recipes