Cocoa croissant
By VicentaLakin
Recipe Recommendations
- dough
- high-gluten flour 100 grams
- low-gluten flour 15 grams
- fine sugar 30 grams
- salt 1 gram
- dry yeast 2 grams
- eggs 20 grams
- milk 150 grams
- butter 10 grams
- Cocoa Castel Sauce
- egg yolk one
- corn starch 10 grams
- cocoa powder 2.5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cocoa croissant
1
Weigh the high-gluten flour, low-gluten flour, fine sugar, salt, and eggs separately, place them in a mixing basin of the mixer, mix well, add the yeast blended with warm milk, stir slowly for 2 minutes, and stir quickly until the dough has gluten. (Note that the yeast is not put together with sugar and salt to prevent the yeast from being dehydrated and ineffective)
2
Add the softened butter, stir slowly, and stir quickly until the dough is smooth and clear.
3
Put the beaten dough into a container, cover it with plastic wrap, and place it in a warm place to wake up.
4
Wake up to twice as large.
5
Sprinkle high-gluten flour on the chopping board, take out the awakened dough, and divide it into 5 portions, about 55 grams of dough each, round, cover with plastic wrap, and relax for 15 minutes.
6
Take a dough and flatten it by hand, and use an exhausted rolling pin to roll it upside down from the center of the dough into an oval dough.
7
Turn it over and roll it from top to bottom.
8
Roll it into a long strip and pinch tightly.
9
Use your hands to knead the dough into a long strip of about 45 centimeters on the chopping board.
10
Start winding one end of the dough in circles 2 centimeters from the tip of the coil. (1. When winding the dough, be sure to start winding from 2 centimeters from the tip of the coil. 2. When wrapping the dough, wrap the closing surface around the inside side of the coil.)
11
Place the wrapped croissant blanks with closed ends face down in a baking plate, cover with plastic wrap for final fermentation.
12
Brush the surface of the fermented croissant blank with a layer of whole egg liquid evenly.
13
Put it in a preheated 190-degree oven, heat high and low, and bake for about 15 minutes.
14
Remove the spiral tube immediately after being baked. After the croissant cools, squeeze the decorated cocoa castista filling into the croissant.
15
How to make cocoa castista sauce filling: Put milk, fine sugar, and egg yolk into a container and stir evenly with a manual egg beater.
16
Add sifted low-gluten flour and corn starch, and stir well with a manual egg beater.
17
Using heating through water, stir the batter while heating until thick.
18
Add butter and cocoa powder.
19
Use a manual egg beater to quickly mix well.
20
Use plastic wrap to stick to the surface of Castel sauce and refrigerate for later use. (The plastic wrap is stuck to the surface of the castian sauce so that the skin of the castian sauce will not peel after refrigeration.)
21