Yogurt croissant

Yogurt croissant

Introduction:

"Today, I made a 6-inch Qifeng. I thought I couldn't finish all the bread. In the evening, I ate it all up. Grandma leyouyou said it was better than what she bought outside. Ha ha, it's really softer than what she used to make. It's not hard at all. This time, I kneaded the dough twice. From morning to afternoon, it's really good. I can't be in a hurry."

Production steps:

Step 1: put high gluten flour, eggs, salt, sugar and yogurt into the bread barrel

Step 2: high gluten flour, eggs, salt, sugar, yogurt into the bread barrel

Step 3: knead the dough and cool it slightly. Put it in a small bowl, cover it with plastic wrap and refrigerate for half an hour

Step 4: wrap the butter with preservative film, roll it into a rectangle with a rolling pin, wrap it with preservative film, and refrigerate it in the refrigerator

Step 5: after the dough is refrigerated, take it out with the butter, roll the dough into a rectangle, put the butter on it, fold the four corners up with the method of diagonal folding, and wrap the butter in it

Step 6: roll it into a rectangle

Step 7: fold the dough three times, then put it into the bread barrel again, add 30g warm water, and continue to knead and ferment according to the bread dough procedure

Step 8: take out the dough after fermentation and cut it into 6 parts

Step 9: roll with a rolling pin into a large and small piece, cover with plastic film and relax for 10 minutes

Step 10: then roll the dough from the big end to the small end, that is, roll the big end in it, put it into the baking pan covered with oilcloth, put it into the middle layer of the oven, and ferment it to twice the size

Step 11: take out and brush the whole egg. When taking out, turn on the oven and preheat it at 220 ℃

Step 12: sprinkle a little black sesame

Step 13: put it into the middle layer of the preheated oven, bake it for 10 minutes, take it out, air it till it's warm and ready to eat

Step 14: look, the tissue is very soft

Materials required:

High gluten flour: 200g

Yogurt: 70g

Fine granulated sugar: 25g

Butter: 30g

Water: 30g

Egg: 1

Yeast: 2G

Salt: 1g

Black Sesame: a little

Egg liquid: 10g

Note: 1, the first kneading without water, dough will be a little dry, the second time to add warm water, boiling water cool point to add, winter temperature low temperature water better than cold water fermentation, you can also add water in the first time; 2, baking time according to personal oven temperature adjustment, generally baked to the surface after coloring is almost.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and sweet