Croissants

Croissants

Introduction:

"Although it's not as soft as other breads, it tastes hard and chewy. The more you chew, the more fragrant it is. I think it's very delicious. If you often eat soft bread, you can also try to replace this kind of chewy bread. I think it's also very good. It's a good bread worth recommending. "

Production steps:

Step 1: defrost the sweet dough in advance.

Step 2: knead all ingredients except butter, including sweet dough.

Step 3: add butter and knead until the dough is smooth.

Step 4: relax for 10 minutes after the dough is rounded.

Step 5: roll the dough into rectangular slices.

Step 6: use a knife to cut the rectangular slice back and forth into several equal parts of the regular and inverted triangular slice.

Step 7: take a triangular slice, turn it over and roll it up from top to bottom.

Step 8: preheat the oven 180 degrees, upper and lower layers for 15 minutes, the surface can be golden.

Materials required:

High flour: 140g

Low powder: 60g

Fine granulated sugar: 40g

Milk powder: 16g

Salt: 2.5G

Egg: 60g

Water: 30g

Instant dry yeast: 3 G

Sweet dough: 80g

Butter: 60g

Right amount of egg liquid: right amount

White sesame right amount: right amount

Note: Tips: 1. The sweet dough in the raw materials can be the dough that we usually make bread. After basic fermentation, put it in the refrigerator freezer, and take it out in advance to thaw before use. 2. The final fermentation of croissant is not obvious, but it expands quickly after entering the oven. 3. Taurus horn is very chewy. The more it chews, the more fragrant it will be.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet