♪ Christmas croissants ♪
By VicentaLakin
It's Christmas every year, and it's been a holiday with the kids, and since I've been playing with the food, I've been at home, making a holiday and having fun, not only eating comfort, but saving money. The Ring of Christmas is an essential thing for Westerners to hang on to their doors to protect their children from demons in the new year. Isn't it nice to make Christmas croissants with a holiday atmosphere and a stomach full
Recipe Recommendations
- water 120g
- egg liquid 50g
- salt 3g
- white granulated sugar 30g
- bread flour 270G
- unsalted butter 40g
- dry yeast powder 4g
- dried cranberries 20g
- cooked pumpkin seeds 10g
- powdered sugar appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for ♪ Christmas croissants ♪
1
I've prepared the pasta. I've used the high-strength wheat powder from the crayfish
2
(a) Prepare food for surface decorations
3
To pour water and whole egg fluid into the bread drums with salt and sugar to the corner
4
Powdered bread
5
Dig a hole in the breadmeal and add dry yeast
6
The selection and face-to-face procedure begins with the face-to-face, after which the face-to-face procedure is completed, and continues to select the face-to-face procedure
7
The end of the rear leg was very smooth and the fermentation process was chosen to begin
8
fermentation is twice the size of a hole in the middle without turning back
9
(b) Select the three-minute exhaust of the face-painting programme, which is then split into six equals, one-and-one-round, and covers 15 minutes of static membranes
10
(a) The extraction of a noodle in elliptical form
11
(b) Turning over and thinning the lower edge to make it easier to stop
12
From top to bottom
13
After all the rolls have been covered, the membranes continue to lax for 15 minutes
14
Another long strip of about 60 centimetres
15
Take three of them and make them a braid
16
Tie the tails of the braids together and tighten the interface and place them in a baker with oilpaper, as is the case with the other one
17
Put it in the oven for a second fermentation
18
When the fermentation is twice the size of the fermentation, it is taken out and it is brushed with egg fluid
19
(b) Put cranberry dry and ripe pumpkin seedlings at will
20
(a) 160 degrees and 20 minutes in the middle of the preheated oven
21
When it's done, it's taken out, it's cooled, it's not hot, it's sealed, it's sifted with a proper amount of sugar powder。♪ Christmas croissants ♪ Make Tips
Each oven has a different temperature and the time of the oven is increased or reduced according to its own circumstances; 2. The dried, decorated fruit and nuts are replaced as it pleases; 3. Remember to cover the face with tin foil when the face is coloured to the extent that it likes; 4. The fermentation time is generally about 1 hour and 1.5-2 hours if the weather is cold。