Buffalo croissants

Simple bread, the easiest to succeed. This bread is so strong, it's so soft. It's even simpler to operate, with little fermentation or the degree to which the face is rubbing, but it's pretty good, especially for fresh bakers who are afraid of rubbing。

Recipe Recommendations

high-gluten flour 200g
low-gluten flour 100g
salt 1/2 teaspoon
Quick-acting yeast powder 1/2 teaspoon
cheese powder 10g
white granulated sugar 20g
maple syrup 50g
milk 80g
eggs one
butter 30g
egg yolk one

sweetening
baking
several hours
simple

Steps for Buffalo croissants

put all mains and ingredients except butter into the mixer, (10g milk left, adjusted to the hardness of the face)

(b) Start rubbing the motor, cutting the cask in the middle and checking the hardness of the face and adjusting it with the remaining milk

Scrambling to the face of the scavenger, adding soft butter and continuing to smooth the face of the scavenger

(b) Take out the noodles, roll round, cover the film and hold it for 30 minutes

Split six, roll round, loose 15 minutes

(a) Take a noodles and rub them in the form of droplets

Up and down

In the middle of the wide side, cut a little mouth

(a) Split the small mouth and roll it up and down

(a) Continue to roll up and down, with the possibility of stretching the lower side by side

And when they are rolled, they shall be oxened

Get in the grill and hold it for 30 minutes

Yellow break-up

(a) Bread splatters a layer of yolk

Delivery to an oven of 180 degrees preheat for 20 minutes

Take it out, take a layer of melted butter and bake it for another five minutes

Take it out, brush it with melted butter, brush it more, bake it for 5 to 10 minutes to the surface gold

When it's out of the oven, it's cooling when it's hot enough to brush a melted butter。