croissants

croissants

Introduction:

"I remember one time when I was making Kesong, it was summer. When I got home from work, I kneaded the dough and sent the shaped bread into the oven. I was excited to see the bread expanding happily and approaching Kesong step by step! At that time, there was a big accident in front of us, which means that there was a big accident at the same time! My family has just come home for a while A few people could only search for flashlights and candles in the dark. Superman took out his proud mobile phone, turned on the mobile phone light, this light, that light, and soon found the flashlight. I quickly took out the Kesong in the oven. The smell of baking butter seemed to be released at the moment of opening the oven, attracting mom and Superman. They were walking around the oven, taking and eating one piece. After eating, they strolled to the oven and took a walk. Although the shape is not very good, but the taste is good. It's gone the next day... At the end of the fermentation, put in a cup of hot water, the temperature was too high, and the butter came out. This time, the prescription has changed (*^__ ^*(hee hee I hate kneading noodles, so I find a bread that doesn't need kneading to make gluten. But song in the process of folding, tendons will also be generated, so don't knead too long, I this lazy person directly let it into a ball fermentation. There are also leftovers package Superman's favorite corn sausage, mom and Superman like it very much, crisp outside and soft inside, very rough to say! I'm more happy than eating by myself! As for the other two names, croissant and croissant, I have always been very curious. I didn't know a little about them until I saw the Japanese bread king (I went to the animation section of the video for a stroll, but I didn't expect that there would be any animation about bread). In my memory, the king of Japanese bread said that the bread made with butter is called croissant, while the bread made with margarine is called croissant?! (*^__ ^*(hee hee... "

Production steps:

Step 1: 1. Mix the materials in a evenly and let it stand for about 15 minutes; < br > < br > 2. Mix the materials in B evenly except the high flour until the sugar and salt are dissolved; < br > < br > 3. Pour "1" and "2" into the high flour in B, knead them to form a ball (without kneading tendons), cover them with fresh-keeping film and ferment at room temperature for 40 minutes; < br > < br > 4. After fermentation, roll them up, wrap them with fresh-keeping film and ferment them in the refrigerator for 1 hour;

Step 2: 5. Processing butter during fermentation: soften the butter at room temperature, cut it into slices, roll it into slices in the fresh-keeping bag or plastic film, and keep it fresh for later use; < br > < br > 6. Roll the fermented dough into a rectangle, 1 / 2 times larger than the butter slices; < br > < br > 7. Take the butter out of the fresh-keeping bag, align it with one side of the dough, and cover it (2 / 3 of the dough), and remove 1 / 3 of the dough without butter Fold to the middle, then fold in half, exhaust air and press the edge;

Step 3: 8. Gently tap with a rolling pin, roll long, 3 equal parts, fold up and down, fold up and down, cover with plastic film and put in the refrigerator to relax for 30 minutes, take out the relaxed dough and turn it 90 °; < br > < br > 9. Repeat the "8" operation for 3 times (4 times in total), and refrigerate for 20 minutes for the last time;

Step 4: 10. Take out the dough and roll it into a 3mm thick rectangle, and cut it into several triangles; < br > < br > 11. Take a piece of triangular dough, with the sharp corners facing yourself and the bottom two corners stretching outward, and roll up the dough from the bottom to the sharp corners with the palms of both hands; < br > < br > 12. Finally ferment to twice the size, brush with egg liquid, sprinkle with sesame, and bake in the preheated oven at 200 ℃ for about 15-20 minutes.

Materials required:

High flour: 200g

Milk: 73g

Butter: 110g

Egg yolk: right amount

White Sesame: right amount

Yeast: 2G

Sugar: 14g

Salt: 2G

Water: 36g

Precautions: [summary] 1. The egg liquid is yolk liquid, so it's better to add water for fear of waste; 2. Before the final fermentation, brush the layer of egg liquid first, and then brush the upper layer of egg liquid and sprinkle sesame seeds; 3. The triangle is too large, so it can be made smaller next time, and the roll is not tight enough.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original