Croissants

Croissants

Introduction:

"The most successful simple bread. This bread tastes solid, crisp and loose. It's easier to operate. It doesn't need fermentation or kneading. Generally, kneading is OK, but the taste is very good. It's especially suitable for novices who are afraid of kneading. "

Production steps:

Step 1: put all the ingredients except butter into the mixing tank. (leave 10g milk, adjust the dough hardness properly)

Step 2: start the machine to knead the dough, stop the machine in the middle, scrape the cylinder, check the hardness of the dough, and adjust with the remaining milk;

Step 3: knead until the dough is less gluten, add softened butter, and continue kneading until the dough surface is smooth;

Step 4: take out the dough, roll it round, cover it with plastic film and let it stand for 30 minutes;

Step 5: divide into six parts, round and relax for 15 minutes;

Step 6: take a portion of dough and knead it into drops;

Step 7: rolling up and down;

Step 8: cut a small hole in the middle of the wide side;

Step 9: separate the small mouth and roll it up from top to bottom;

Step 10: continue to roll from top to bottom, and lengthen the bottom while rolling;

Step 11: roll it up and make it into horn shape;

Step 12: put into the baking tray and let it stand for 30 minutes;

Step 13: break the yolk;

Step 14: brush a thin layer of egg yolk on the bread germ;

Step 15: put it into a 180 degree oven and bake for 20 minutes;

Step 16: take it out, brush with melted butter and bake for 5 minutes;

Step 17: take it out, brush a layer of melted butter, brush more and bake for 5 to 10 minutes until the surface is golden;

Step 18: when it's out of the oven, brush a layer of melted butter while it's hot and cool.

Materials required:

High gluten flour: 200g

Low gluten flour: 100g

Salt: 1 / 2 teaspoon

Instant yeast powder: 1 / 2 teaspoon

Powder: 10g cheese

White granulated sugar: 20g

Maple syrup: 50g

Milk: 80g

Egg: 1

Butter: 30g

Egg yolk: 1

Note: 1, no cheese powder can not be used; 2, I use maple syrup instead of part of the fine sugar, if not, can increase 30g to 50g white sugar, and increase the amount of milk. 3. Do not add all milk at a time, leave a small part, depending on the situation of the dough appropriate adjustment. 4. Adjust the baking temperature and time according to your oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet