The croissant
By VicentaLakin
The croissant, also known as croissant, also looks like a bending moon teeth, also known as fresh moon bread. They are soft in it, filled with cream, and they eat softly and sweetly, and they are the top of the bread family with high heat。
Recipe Recommendations
- high-gluten flour 800 grams
- low-gluten flour 200 grams
- meringue oil 400 grams
- cold water 500 grams
- sugar 80 grams
- butter 70 grams
- yeast 40 grams
- salt 20 grams
Steps for The croissant
1
First, the cold water and sugar are mixed. High and low flour, salt, butter, yeast blended, mixed with mixed cold water to smooth and fragrance and cooled in the fridge for an hour。
2
Noodles are removed and covered with sofa butter。
3
The package was then opened。
4
Three discounts after opening and three discounts after repeating。
5
Three times later, they will be smouldered into thin pieces divided into contours triangles as shown in the figure。
6
You can cut it at the bottom, so you can keep the horns thinner。
7
From the bottom to the tip, it looks like a horn of sheep and like a bending moon teeth, so it's called a fresh moon bread。
8
40 minutes fermentation。
9
Brushing egg fluid into a 200°C oven for 25-30 minutes。
10
Cracky skin, soft inside。