♪ Christmas croissants ♪
By VicentaLakin
The annual Christmas is about to come, and every time the festival comes, the children are happy with their food, and this year, too, a bouquet of bread is warmed up before Christmas, and more good food is prepared for him to share with his friends. Reference mass: 3 reference temperatures: 180 degrees bake time: 18 minutes
Recipe Recommendations
- high-gluten flour 250g
- white granulated sugar 35g
- milk powder 8g
- milk 125g
- qingshui 25g
- egg liquid 22g
- salt 3g
- yeast 3g
- unsalted butter 20g
- matcha powder 1/2 scoop
- dried cranberries a little
- Cooked pumpkin seed kernels a little
- powdered sugar a little
- sweetening
- baking
- a day
- ordinary
Steps for ♪ Christmas croissants ♪
1
Milk, water, egg fluid, white sugar, powdered milk, high-weed flour, yeasts in the order of liquid powdered powder in pastries are placed in the cook ' s barrel。
2
Switching to the power supply of the cooker ' s machine, choosing a low-speed 1 set to even the flour, then choosing a high-speed 4 set to rub the face for about 10 minutes, and the pasta to the extension stage, with salt and softened salt-free butter at constant temperatures。
3
Once again, the cook's machine was activated, with around 8 minutes of high-speed face rubbing, which ended when the noodles reached full stage。
4
it removes rubbed noodles, separates about 200 g of them and adds tea powder to green ones. the tea powder is recommended for sifting and then a few drops of clean water melted and mixed with the white noodles (which i omitted to make, which is not evenly covered in the noodles, which see particles) and fermented with a clean, large bowl cap。
5
The remaining white noodle rolls are covered in clean noodle basins and fermented under constant temperatures。
6
About 1.5 hours later, the fermentation was double ~3 times the size, with a small amount of dry flour poking in the middle, and the condition of the hole remained unchanged, meaning that the fermentation was completed. The timing of fermentation is not fixed by temperature and is generally based on the state of the dough。
7
A fermented tea noodle。
8
The fermented pasta is ventilated, and when it is finished, the green noodles are divided into an average of three, and the white ones are divided into six, each rolling round for about 15 minutes
9
When the noodles are loosely completed, one of the small ones is drawn into an elliptical skin with a scepter, which binds one end to the thinness of the finger and binds it naturally when it is convenient to close the mouth。
10
From top to bottom, it's striped and down。
11
scratch the noodles slowly with your palm, about 50 cm long. use the same method to continue two。
12
Take three nicely plattered noodles together, squeeze them at the top, and weave them cross-weave。
13
When completed, tie the tails of the braids to the end of each end and tighten them to each other。
14
When all the bouquets are made, they are fermented in constant temperature for about an hour。
15
Waiting for the fermentation of the bouquets to one and a half times the fermentation。
16
Brush a piece of egg fluid light on the surface and put cranberry dry and ripe pumpkins on it。
17
Three bakeries were decorated in the same way。
18
Switch to the oven ' s power and select the air roast mode at 180 degrees for 18 minutes。
19
A dish with a bouquet of bread will be added to the top of the oven for 18 minutes。
20
A small amount of sugar powder is sifted on the surface after bread is released。♪ Christmas croissants ♪ Make Tips
The quantity of milk and water is adjusted to the different water intake of flour; 2 fermentation times are adjusted to the changes in temperature, most recently in Beijing, with a low temperature and a long warm fermentation period, which can be done with the fermentation function of the oven if the fermentation is sought quickly; 3 – full laxity is required after the acreage has been completed, so that there is no contraction; 4 – the braiding process is not too tight and fermentation space is required; 5 – bake time and temperature are adjusted to the reality of the oven in the home; 6 – the surface section is covered with a skin or lid, the surface is dry and the surface water is easily lost