Danish croissant

Danish croissant

Introduction:

"The dough of this bread does not undergo basic fermentation and relaxation. After forming, it is directly fermented twice as large into the oven."

Production steps:

Step 1: fold a thousand layers of pastry.

Step 2: roll the thousand layer pastry into 0.5cm thick slices and cut into isosceles triangle with uniform size.

Step 3: take a triangular patch.

Step 4: make a small opening at the bottom of the triangle.

Step 5: roll up the bottom.

Step 6: pinch the two corners at the bottom to the middle to form a horn.

Step 7: put the shaped croissants on the baking tray and put them into the oven for fermentation.

Step 8: ferment to twice the size and brush the egg. Oven 180 ° 15-20 minutes.

Materials required:

High gluten flour: 200g

Low gluten flour: 40g

Milk powder: 15g

Yeast: 5g

Whole egg: 1

Butter: 1400g

Fine granulated sugar: 20g

Salt: 2G

Note: please see the method of folded thousand layer pastry http://home.meishichina.com/space-30984-do-blog-id-149940.html

Production difficulty: unknown

Process: Baking

Production time: 20 minutes

Taste: milk flavor