The croissant
By VicentaLakin
When I was a child, the croissant was also called a cauldron, and there was a crumb of crumbs on the outside, full of sweet and sweet cream, a nice tea dessert。
Recipe Recommendations
- puff pastry 1 part
- egg yolk of 2
- low-gluten flour 10 grams
- corn starch 10 grams
- milk 200ml
- butter 140 grams
- whole egg liquid appropriate amount
- fine sugar 20 grams
- powdered sugar 20 grams
- white granulated sugar appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for The croissant
1
Prepare raw materials。
2
Add 20 grams of sugar powder to the yolk, and stir it to sticky white。
3
Low-banded flour and maize starch are sifted and evenly mixed。
4
Add 20 grams of fine sugar to the milk。
5
Then half the amount of milk is poured into the yolk paste, and the amount of milk is evenly mixed on the side and then evenly in the remaining milk pot。
6
Turn on the fire, mix the liquid until the fire turns into a sticky egg paste, which ends with a direct covering of the protective film and cooling it down in the freezer。
7
Soften butter was added 3-4 times to the cooled yogurt, with an egg-beater, which continued to make the colours lighter, the size of which was loose, and the carat sauce was ready。
8
CUT THE LASAGNA INTO 2.5 CM WIDE, 30 CM LONG STRIPS。
9
Take a long strip, brush a full egg fluid on one side, pick up the end of the long strip, roll up from the tip of the barrel, brush the outside side of the egg fluid。
10
When they are rolled, a layer of white sugar is spread over the surface, flattened into the oven (the mouth is on the bottom), placed in the oven, preheated to 200 degrees, mid-level, upper-fired, 200 degrees, approximately 15 minutes, and baked to the surface yellow。
11
When it's done, when it's hot, pulls out the screws, and when the croissants are completely cooled, fill it in the middle。