Chestnut cranberry croissants
By VicentaLakin
It seems that the first test fruit with gravy is working well, and it turns out that cranberry sweetness is supposed to be more greasy than meat, and the cranberry seems to be working。
Recipe Recommendations
- Milk fragrant chestnut paste filling 160 grams
- winter melon 60 grams
- bacon 150 grams
- the cranberry 30 grams
- low-gluten flour
- invert syrup 102 grams
- peanut oil 37 grams
- alkaline water
- egg liquid a little
- salty and sweet
- baking
- several hours
- simple
Steps for Chestnut cranberry croissants
1
Pumps: Mashed chestnut with 160 grams, Tommelon with 60 grams, meat with 150 grams and cranberry with 30 grams。
2
The cranberry is shredded; the gravy goes to the skin and is cut to the size of the beans。
3
Into the big bowl, evenly mixed。
4
Put it in the chestnuts, and the winter beads are fully tuned。
5
Uneven mass。
6
Skin: 128 g of low-band powder, 102 g of transformation syrup, 37 g of peanut oil and 1.7 g of alkaline water。
7
Pour alkalin water into transformation syrup and mix it evenly。
8
Add oil, mix evenly。
9
Roll in flour。
10
Smashed in flat noodles, covered in skin film, loose for half an hour。
11
Split the pap into 13 equals。
12
Take a piece of pie, flatten it, put it in。
13
Push up, wrap up, shut up。
14
One by one, round。
15
Put it in the powdered mould。
16
Put it on the desk and press it down。
17
Pick up the mold, light distillation。
18
Put it in the oven, spray it, put it in the pre-heated oven, middle, 200 degrees up, 170 degrees down, about five minutes up
19
It's stylished, and it's taken out. Put it back in the oven for about 15 minutes。
20
The surface is yellow, out of the oven。Chestnut cranberry croissants Make Tips
The proportion of individual food items in the material may be adjusted as appropriate. 2. The bake time and firepower will need to be adjusted to the circumstances. 3. The fresh-out moon cakes are dryer and have a better taste after oil。