croissants
By JuanitaAdams
Now no matter what kind of bread I make, I will soak the flour in advance so that it will be very easy to knead the dough. No matter by hand or bread machine, the bread machine generally needs to knead the dough twice. In this hot summer, the bread machine is easy to heat and strike, so the soaked dough can basically knead the dough once, which not only prolongs the life of the bread machine but also saves time. Next, I will continue to work on my West Point. The West Point Road is long. I will practice He Xiyuan.
Recipe Recommendations
- high powder 130G
- low powder 50G
- Anjia butter 15G
- egg liquid 30G+20G
- white sugar 20G
- milk 80G
- yeast 3G
- sweetening
- baking
- an hour
- ordinary
Steps for croissants
1
Put everything except butter and yeast in a container and soak for more than half an hour. Remove the dough and add the yeast, start kneading it into a dough, add butter when it is slightly smooth, and continue kneading the dough until the expansion stage.
2
Carry out basic fermentation at room temperature, the dough is 2.5 times larger, rub the holes with your fingers, and the holes do not retract, indicating that the fermentation is complete.
3
Take out the dough, flatten it, and let it relax for 15 minutes.
4
Divide the dough evenly into 6 equal parts.
5
Roll the dough into a long triangular cone shape.
6
Use a rolling pin to roll the dough forward into shapes of the same length on both sides, use a scraping plate to cut a gap in the middle of the end near the side, and then hold the two corners with your hand and roll it forward into the shape of a croissant.
7
Carry out the final fermentation for 40 minutes.
8
Brush egg liquid on the surface of the fermented dough, preheat the oven to 190 degrees, and bake for about 16 minutes.
9
Look at the finished product drawing.