Mini Koson
By DaisyTromp
"Croissant" means "ram's horn" in French. Also known as "croissant" or croissant. The outer layer is crispy and the inner side is soft, full of creamy aroma.
Recipe Recommendations
- high powder 170 grams
- low powder 30 grams
- sugar 30 grams
- milk powder 12 grams
- eggs 40 grams
- salt 3 grams
- dry yeast 5 grams
- water 80 grams
- whole egg liquid 10 grams
- butter 70 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Mini Koson
1
Knead all the ingredients except the butter into dough, knead until the dough becomes tenuous. When stretching the dough, you can barely form a film, and ferment to twice the volume at room temperature.
2
Exhaust and relax for 20 minutes.
3
Cut the wrap into slices with butter, lay them in a fresh-keeping bag, and roll them into uniform thin slices with a rolling pin.
4
Roll out the relaxed dough with a rolling pin and form a rectangular dough sheet with a length of 2.5 times the width of the butter sheet.
5
Spread the butter slice in the center of the rolled dough sheet.
6
Fold the dough at both ends towards the middle, cover it on the butter sheet, close it down, rotate it 90 degrees, and roll it out into a rectangular thin dough sheet.
7
Fold the dough sheet towards the middle at 1/3 of one end of the dough sheet, and fold the other end from 1/3 to the middle. This is a three-fold. After a total of 3 three-fold folds, roll out the dough sheet to form Danish bread crust.
8
Cut the Danish crust into small isosceles triangles with a knife.
9
Make a cut in the middle of the bottom edge of the triangle.
10
Turn the bottom edge up and roll it up.
11
Brush a layer of whole egg liquid on the tip at the top and roll it completely.
12
Carry out the final fermentation at 35 degrees C and humidity of 85%, ferment until it is about twice the original size, brush a layer of whole egg liquid on the surface, place it in a preheated 200-degree oven, and bake for about 10-15 minutes. The surface is golden yellow.