♪ Christmas croissants ♪
By VicentaLakin
With her daughter, she decorated the tree, made the gingerbread house, made the beautiful bouquet bread, and finally welcomed the Christmas that she wanted. Mi-mi has passed the age of the fantasy of Whitebeard Santa, and she knows that her father and mother have prepared all her long-held gifts, that this year she has learned to repay us with small care, that the gifts are not expensive but warm, and that Christmas is not our traditional holiday, but that it is enough to give us hope, happiness and gratitude during this holiday。
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for ♪ Christmas croissants ♪
1
The pasta is extended to the face of the band using the after-oil method and fermented in the fermentation of the filament in the basin cap。
2
It is fermented when it is sent to 2-2.5 times the size of the original。
3
When the fermentation is completed, the noodle is separated from the exhaust into six flat pieces and the lid covers are loose for 15 minutes。
4
The tumbled lasagna will form an elliptical form, and when it is turned, the bottom will be pressed thinly, so that when it is rolled up, the mouth will naturally fit。
5
A bar from top to bottom。
6
GRADUALLY RUBBING THE NOODLES INTO LONG STRIPS OF ABOUT 70 CM。
7
Make a three-part braid with a tight tail。
8
fermentation lasts with raisins in warm and wet.
9
When twice the size of the original, the whole egg fluid is burned in a preheated oven for about 20 minutes on the surface and a thin layer of melted butter is released。♪ Christmas croissants ♪ Make Tips
1. When kneading the dough, do not add all the liquid at once; reserve about 10g for adjustments.
2. Regarding the rolling step in step 6: It is difficult to roll the dough to the required length all at once. You can take turns rolling several pieces of dough, allowing the dough time to relax, which makes it easier to handle.
3. Once the bread is baked to the desired color, cover it with aluminum foil until baking is complete.