I remember one time I made kosun in summer. When I got home from work, I started kneading the dough and put the shaped bread into the oven. I watched the bread expand happily and approached kosun step by step. I was so excited! But just as the oven was "tingling", a terrible and major accident occurred. It was pitch black in front of me, and I couldn't see my fingers when I reached out. It broke... Electricity... So...
It was already past 11 o'clock, and it was a lively time for our family! Not long after the family had just returned home (some were working night shifts, some were going out to play, and I was the only one at home (○ o ○)...), they could only find flashlights and candles in the dark. Superman took out his proud mobile phone, turned on its light, illuminated it, and quickly found a flashlight.
I quickly took out the croissant in the oven. The aroma of baking butter seemed to be released the moment I turned on the oven, attracting my mother and Superman. They walked around next to the oven, taking a piece, eating a piece, and then strolling to the oven to steal it. Although the shape is not very good, it tastes good. It was gone the next day. At that time, during the final fermentation, a cup of hot water was put in. The temperature was too high and the butter flowed out.
This time, the recipe changed (*^__^*) Hehe... I hated kneading dough, so I found a bread that didn't need to be kneaded until the tendons were formed. During the folding process of Kosong, tendons will also form, so you don't have to knead it for too long. As a lazy person, I just let it form into a ball and ferment. There is also a corn sausage wrapped in scraps that Superman likes to eat. Mom and Superman both like it very much. It is crispy on the outside and soft on the inside, which is very rough! This is even happier than eating it myself!
I have always been very curious about the other two names of Kosun, Croissant and Croissant, until I watched "Japanese Bread King", and I only got a little understanding of it (at that time, I went to the anime section of the video to wander around, but I didn't expect that there are anime about bread). In my memory, in the Japanese Bread King, they said that things made with butter are called croissants, and those made with margarine are called croissants. I don't know if the answer is correct?! (*^__^*) Hehe…
croissants
By AlexaWiza
Recipe Recommendations
- high powder 200g
- milk 73g
- Wrap in butter 110g
- white sesame appropriate amount
- yeast 2g
- sugar 14g
- salt 2g
- water 36g
Steps for croissants
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1. Mix the materials in A well and let stand for about 15 minutes;2. Mix evenly in B except for the high flour until the sugar and salt are dissolved;3. Pour "1" and "2" into the high flour in B, knead until it is formed (no need to knead out the muscles), cover with plastic wrap, and ferment at room temperature for 40 minutes;4. After fermentation, pat and roll them up, wrap them in plastic wrap, and place them in the refrigerator to ferment for 1 hour;
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5. Handle butter during fermentation: soften the butter wrapped in room temperature, cut into slices, place it in a plastic preservation bag or plastic wrap, roll it into slices, and put it aside for preservation;6. Roll the fermented dough into a rectangle, 1/2 times larger than the butter slices;7. Remove the butter from the plastic preservation bag, align it with one side of the dough and cover it (accounting for 2/3 of the dough), fold 1/3 of the dough without butter towards the middle, then fold it in half, vent air, and press the edge;
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8. Gently tap with a rolling pin, roll it long into 3 equal portions, fold top to bottom, fold bottom to top, cover with plastic wrap and place in the refrigerator to relax for 30 minutes, take out the relaxed dough, and turn it to 90°;9. Repeat "8" operation 3 times (fold 4 times in total), and refrigerate and relax for 20 minutes for the last time;
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10. Take out the dough, roll it into a rectangle with a thickness of 3mm, and cut it into multiple triangles;11. Take a triangular dough sheet with the sharp corners facing you, stretch the bottom corners outward, and use the palms of both hands to roll the dough sheet from the bottom to the sharp corners;12. Finally ferment to twice the size, brush with egg liquid, sprinkle with sesame seeds, and bake in a preheated oven at 200℃ for about 15-20 minutes.croissants Make Tips
[Summary] 1. The egg wash used this time was egg yolk; I didn't add water because I was afraid of wasting the leftovers, but I feel it's better to add water; 2. Before the final proofing, brush a layer of egg wash first, and after proofing is complete, brush another layer of egg wash and sprinkle with sesame seeds; 3. The triangles were too large; next time I can make them smaller, and they weren't rolled tight enough.