There are many
bread varieties, such as what shredded bread, croissants, steamed bread, mostly because of different production methods so named. Many people love to eat croissants very much, want to know how to do, this small series can not only recommended for everyone to join the brand, but also to introduce the method of making croissant. Please refer to the following:
croissants can be made by hand, the oven door needs a very subtle grasp, in order to make the special soft crisp bread. Each slot is full of thick butter flavor croissants, with jam or butter, plus a glass of warm milk, the most typical of the French breakfast, convenient, reasonable nutrition, provide for a day of good mood for you.
formula: 270 grams of high gluten flour, low gluten powder of 30 grams, milk powder of 20 grams, salt of 6 grams, sugar of 20 grams, dry yeast of 7 grams, eggs, 35 grams, water, 120 grams, butter, 35 grams, wrapped in butter.
1. put the butter, high gluten flour, egg, water and stir well into the group, roucheng smooth dough.
2. knead the dough on the room temperature (25 degrees) fermentation for an hour, fermentation to the original 2-2.5 times. With his fingers dipped in flour into the dough, pull out the finger after the hole does not collapse nor shrink, it means a good fermentation.
3. when the dough is slack, you can prepare the butter.
4. the dough with a rolling pin roll out, roll into a rectangular patch, the length is 2.5 times the width of the sheet can be butter.
5. put the butter slices on the surface of central roll out, will end the dough to the middle fold over cover sheet in butter.
The other end of the
6. will also turn to the middle of the dough, so the butter pieces wrapped into patches in the mouth, pressing.
7. patch is rotated 90 degrees, with a rolling pin wrapped butter dough, roll out a thin rectangular patch again.
From the end of the 1/3
8. patch to patch to the middle fold, the other end is from 1/3 to the middle fold. This is the first time seventy percent off.
9. double folded patch, placed in the refrigerator to rest for 20 minutes. Then again on the board, with a rolling pin roll out.
10. again seventy percent off. >