croissants
Ingredients: milk powder,white granulated sugar,yeast,qingshui,egg liquid,high-gluten flour,unsalted butter,low-gluten flour
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- qingshui 150ml
- milk powder 15g
- unsalted butter 15g
- egg liquid 30g
- yeast 3g
- white granulated sugar 30g
- milk fragrance
- baking
- several hours
- simple
Steps for croissants
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Divide the dough into two parts, roll one into thin and evenly thick pieces; cut off the corners and divide into isosceles triangle pieces.
6
Roll up from the bottom edge of the triangular dough sheet to form a horn shape.
7
Finish the green bread, place it on a baking sheet, and finally ferment until about 2 times, about 35 minutes.
8
Remove it after fermentation and brush the surface with a layer of egg liquid.
9
Preheat the oven to 180 degrees, the middle and lower layers, for 15 minutes, and bake until colored.