Buffalo croissants
By VicentaLakin
The croissants, though not as soft as the rest of the bread, the croissants are soft and chewy, and they're the ones that chew more and more, and I find very good. I think it's very nice to have a good piece of bread。
Recipe Recommendations
- high powder 140 grams
- low powder 60 grams
- fine sugar 40 grams
- milk powder 16 grams
- salt 2.5 grams
- egg 60 grams
- instant dry yeast 3 grams
- sweet dough 80 grams
- butter 60 grams
- Appropriate amount of egg liquid appropriate amount
- Appropriate amount of white sesame seeds appropriate amount
- water 30 grams
- sweetening
- baking
- half an hour
- simple
Steps for Buffalo croissants
1
Unfrozen pasta early。
2
All raw materials, except butter, including sweet noodles, were put together in groups。
3
Add butter to the surface smooth。
4
The noodles roll for 10 minutes。
5
The noodles grow into squares。
6
Cut the rectangular thins back and forth into several equals。
7
Take a triangle and roll it up and down。
8
The oven preheated 180 degrees upper and lower floors for 15 minutes with a yellow surface。