croissant

croissant

Introduction:

"What we are going to challenge today is Kesong, a very difficult crisp bread from Denmark. The recipe uses the formula of love and freedom. But song is really difficult. No wonder many people have conquered it many times before they succeed. I don't think today's Kesong is a success. Although the appearance looks good, the section is far from that. There is no honeycomb structure, and the internal layer of dough is not good. This time, it's the first time I can praise it. I'll continue to improve in the future. "

Production steps:

Step 1: mix all the powder materials in the dough. Notice that the salt and yeast should be separated on both sides

Step 2: dig a hole in the flour pile and pour in water.

Step 3: mix the flour and water into flocs with a scraper.

Step 4: mix the dough with your hands.

Step 5: knead by hand until thick film appears (expansion stage).

Step 6: add butter.

Step 7: continue kneading until there is a large glove like film that is not easy to break (complete stage).

Step 8: roll the dough into a flat oval shape with a rolling pin, put it into a fresh-keeping bag, and put it into the refrigerator to freeze for 30 minutes.

Step 9: soften the butter a little, slice it, spread it on the plastic wrap, cover both sides with the plastic wrap, and roll it into a square with a rolling pin.

Step 10: spread high gluten flour on the chopping board to prevent sticking. Take out the frozen dough and roll it into a square about twice the size of the butter slice. Place the butter slice in the middle.

Step 11: fold the four corners of the dough to the middle, and pinch tightly.

Step 12: roll the dough long.

Step 13: fold the left and right 1 / 3 of the dough in the middle, and the dough is 3 fold.

Step 14: repeat steps 12 and 13. After another 3-fold, put the dough into the fresh-keeping bag and refrigerate for 30 minutes. Then repeat steps 12 and 13 again to complete the third 3-fold. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 15: take out the frozen dough and roll it into a piece with a width of 21cm and a thickness of about 0.4cm. Cut out the irregular part of the edge.

Step 16: cut the rolled dough into isosceles triangle with 9.5cm wide bottom and 21cm high bottom.

Step 17: roll the triangular dough from the bottom up into a horn shape.

Step 18: place the rolled dough on a baking tray covered with oil paper and ferment at room temperature.

Step 19: after the final fermentation, brush the whole egg liquid on the surface.

Step 20: preheat the oven at 220 ℃, middle layer, heat up and down, bake for about 20 minutes.

Step 21: after air cooling, put it into the fresh-keeping bag and seal it.

Materials required:

Jinxiang high gluten flour (dough): 300g

Meimei low gluten flour (dough): 100g

Instant yeast (dough): 2 teaspoons

Soft sugar (dough): 40g

Salt (dough): 8g

Milk powder (dough): 12g

Water (dough): 240g

Butter (dough): 40g

Butter (wrapped in oil): 244g

Notes: 1. The stratification of Kesong is not very good. According to the data, Kesong needs to be roasted at high temperature to expand in a short time, resulting in honeycomb tissue, so it needs high temperature in the first 10 minutes. In order to cool down evenly for 15 minutes. We can learn from it next time. 2. Kesong dough can not be fermented in the toaster or high temperature oven, otherwise the butter will flow out and fall short. 3. The information obtained from the Internet can be used for reference next time: Kesong usually needs to wipe the egg twice, before the second fermentation and before entering the oven. Before the second fermentation, the egg liquid can keep moisture. Household fermentation tank usually can't guarantee the humidity, if you wipe the egg liquid first, the humidity requirement is not high. 4. Information obtained from the Internet for reference: remember "don't fold into the extra dough" every time you fold. When hiding in the side of the fold inside the dough, you should cut off the edge first to reveal the layer. Although praiseworthy organizations emphasize hierarchy, it is not that the more hierarchy, the better. Therefore, it is not that the more folds, the better. Fold too much, the butter between each layer is thin, and there is a great chance of mixing. Even if it's not crispy, each hive will be smaller.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet