Onion pine croissants

By VicentaLakin

Onion pine croissants
You can fill the bread with less sweets, like mashed milk, and add to the taste and taste

Recipe Recommendations

  • high powder 240 grams
  • low powder 60 grams
  • yeast 4 grams
  • white granulated sugar 52 grams
  • salt 3 grams
  • whole egg liquid 40 grams
  • ice water 75 grams
  • light cream 75 grams
  • butter 40 grams
  • chopped chives 10 grams
  • meat floss 20 grams

Steps for Onion pine croissants

  • Make Onion pine croissants step 0
    1
    All mains (except butter) are placed in bread drums。
  • Make Onion pine croissants step 1
    2
    The bread machine selects the "and face" procedure, adjusted for 15 minutes。
  • Make Onion pine croissants step 2
    3
    Check the facial state and pull out a thick film。
  • Make Onion pine croissants step 3
    4
    After completion of the procedure, the softened butter was put in and the “and face” procedure continued for 10 minutes。
  • Make Onion pine croissants step 4
    5
    At the end of the procedure, the facial condition is checked, and it is sufficient to remove a flexible thick film。
  • Make Onion pine croissants step 5
    6
    The face group is removed, rounded and placed in the container 8. The face group is divided into eight equal parts。
  • Make Onion pine croissants step 6
    7
    First fermentation, 30 degrees, 75% humidity, 60 minutes, approximately twice the fermentation in the fermentation box。
  • Make Onion pine croissants step 7
    8
    The group is divided into eight parts。
  • Make Onion pine croissants step 8
    9
    Take out the little noodles and grow the stripes。
  • Make Onion pine croissants step 9
    10
    The noodles go around the bread molds, and the mouth is down on the grill。
  • Make Onion pine croissants step 10
    11
    The noodles go around the bread molds, and the mouth is down on the grill。
  • Make Onion pine croissants step 11
    12
    A second fermentation (35 degrees, 85% humidity, 30 minutes) is placed in the fermentation box, which is about twice the size of the fermentation, with egg fluid, meat pine and onions。
  • Make Onion pine croissants step 12
    13
    Put it in the middle of a pre-heated oven, fire 170 degrees up and down for 20 minutes, and remove it as soon as it is ready。
  • Make Onion pine croissants step 13
    14
    The finished chart。

    • Onion pine croissants Make Tips

    1. WHEN THE BREAD IS FILLED WITH LESS SWEET, SUCH AS MASHED MILK, SO AS TO INCREASE THE TASTE AND TASTE OF 2. LONG STRIPS, IT CANNOT BE PUT IN PLACE ONE STEP AT A TIME, WITH A FEW SECONDS OF LAXITY IN THE MIDDLE, OR THE TIME OF LASSING OF THE BREAD MACHINE IS DETERMINED BY THE FUNCTION OF THE BREAD MACHINE AND BY THE CONDITION OF THE FACE, AND THE TIME OF FERMENTATION CANNOT BE ADJUSTED BLINDLY TO 5. THE TEMPERATURE OF THE ROASTING TIME ONLY FOR REFERENCE, DEPENDING ON THE CONDITION OF THE FERMENTATION OF THE LASAGNA, AND TO ADAPT TO THE OVEN PERFORMANCE AND BAKERY HABITS: FERMENTER 6D (BM1352B-3C) FERMENTATION BOX: CASS CF6000 OVEN: KAS CO-750A MOLD: DK9198 DANISH BREAD POWDER SCHOOL: QUEEN RED LOW POWDER: QUEEN WHITE

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