♪ Christmas croissants ♪
By VicentaLakin
Christmas is getting closer and the streets are full of Christmas. You've baked Christmas croissants, and you've got some ritualism in your life
Recipe Recommendations
- Arowana selected bread flour 245 grams
- Add water to eggs 145 grams
- salt 3 grams
- dry yeast 3 grams
- soften butter 20 grams
- dried fruit 30 grams
- sweetening
- roast
- several hours
- senior
Steps for ♪ Christmas croissants ♪
1
Raw material。
2
The raw materials other than butter and dried fruit are placed in the cook ' s machine, where they begin to rub their faces, so that they can pull out the thick membranes, so that they can be put into soft butter, and so on。
3
Noodles are rubbing so that they can pull out the film that they are still fermented in an environment not exceeding 28 degrees。
4
The noodles are twice as big。
5
The noodles were slashed with their hands and split into three pieces, and the dried fruit was rubbed into the noodles, rolled round and set still for 15 minutes。
6
Growing the squall, turning the face, holding it tight。
7
Cover the film, 15 minutes。
8
Put your hand on it. Scratch long stripes. If it is felt that the noodles have receded seriously, it will continue to remain silent for 15 minutes and again。
9
Scratch around 65 cm long strips, starting in the middle。
10
Compose a ring shape, and the interface must be tight, so that the 11 inches of non-simplified square dishes can be fermented, and if you use a regular dish, it is recommended that the oil paper be made sticky。
11
Once again, the bakery is so light that it does not get too far, otherwise the rear braids are not visible. The surface is brushed with yolk, the oven is preheated at 175 degrees, and the upper and lower middle level is roasted for about 20 minutes。
12
The baked bread is immediately removed from the oven and placed in a hot bag, which is kept in a sealed chamber。♪ Christmas croissants ♪ Make Tips
One breadfruit is fermented twice and is not fermented too much, otherwise the braids are not visible. Don't use force when it's long, put your hands on it and grow slowly. If it is felt that the noodle has receded seriously, it will remain in place for a while until it has reached the appropriate length. Due to the differences in the size of the ovens, please be flexible with regard to the timing and temperature of the ovens。