Don’t worry about buying more butter. It consumes it in the ingredients of the croissant, and the appearance is golden and milky, and the appearance is rich and the appearance is high!
recently tried to make a croissant, but it is not a croissant , which is a sweet bread. It is just shaped into a croissant shape and tastes very soft and sweet. Moreover, because of the large family, I have a lot of noodles. Although the croissant shaping is made of croissant, it is actually made of small rows of . It is next to each other when fermenting and baking. Make a maximum amount of bread in a limited space. There is no way every family lives like this. No matter what they do, they think about what their family likes to eat? How much is enough for the whole family to eat? If you don't like each bread to each other when you make it, you can make it less and separate enough space when placing it in the baking tray. The croissants you make will look great.
This time I tried to add a little cream to make bread, and the taste was still good, and it was successful overall, but the layering feeling of bread is not as good as without cream. However, if you open a bucket of butter at home and worry about not using it, this method used to make bread is still worth recommending.
As for the shape of the bread, you can actually play it at will. Sprinkle sesame on the surface to make it into a round surface and make it into a braided bread with small twists, so in fact, the shape is diverse and you can play it.
[Croissant without opening]
Ingredients: 500 grams of high-gluten flour, 100 grams of light cream, 140 grams of water,
100 grams of eggs, 60 grams of white sugar, 6 grams of high-sugar resistant yeast, 50 grams of butter, 4 grams of salt, 4 grams of salt A little whole egg liquid (for surface decoration)
Operation steps: We pour the main dough ingredients except salt and butter into the dough tank of the chef machine in the order of liquid first and then powder . First knead it at medium and low speed until there is no dry powder, and then knead it at high speed to the primary expansion stage.) The primary expansion stage is to pull a piece of dough, stretch it with both hands into a film state, poke a hole with your hands, and poke a hole with your hands, and the hole is serrated), then pour salt and butter softened at room temperature into the dough, stir at low speed and absorb the butter into the dough, and then stir at high speed until the complete expansion stage (commonly known as glove film, it is still to pull a piece of dough, stretch it with both hands into a film state, poke a hole with your hands, and poke a hole with your hands, and the edge of the hole is smooth round, and the palm lines can be clearly seen through the stretched surface), so that the dough is well.
Next, under an environment with a temperature of 26 degrees and humidity of 75%, ferment it until twice the size of the dough. After one dose, divide the dough into 12 equal parts , and relax at room temperature for 10 minutes after rounding. (The room temperature will always be mentioned to the room temperature for making bread. In fact, this room temperature is not random, it refers to the temperature of 25-26 degrees. If it cannot be reached, you need to find a way)
Next we shape the bread. First, roll the dough up and down from the middle to an isosceles triangle, then cut it from the middle to the center of the triangle, and then roll the cut dough from the upper end. Because there is a cut, it will be naturally bent. Gradually roll it to the corner of the cut, and roll it thinner and dip it.
After all the bread is shaped, the second fermentation is carried out under an environment of 35 degrees and humidity of 80%, and the time is about 40 minutes to 50 minutes. The dough embryo is fermented to twice the size. The fermentation of bread is not actually referenced by time, but by fermentation state, so time is roughly counted.
After the second fermentation, use a small brush to dip the egg liquid and evenly brush a thin layer of egg liquid on the surface of the bread. Preheat the oven in advance, bake the middle layer of the oven at 180 degrees for 20 minutes. When baking for 8 minutes, cover the surface with tin foil quickly. Quickly open the oven and cover the surface of the bread with tin foil. This can avoid excessive coloring on the surface. After baking, take out the bread quickly. Stop the baking tray and let the bread sautify, and then you can eat it after it is cooled on the drying net.
Tips: When shaping, you must dip it well, otherwise the dough will crack when it is swelled during the second and baking periods.The ovens in each house have different tempers. The baking temperature and time are observed and adjusted at any time according to the actual situation. Each type of snack must be run-in with your own oven several times, and finally determine the unique set temperature and time of your own oven. How many styling bread have you made? Do you have any time you are worried about putting the cream in your house if you buy too much? What are some great ways to whip cream? Welcome to exchange comments in the message area and share with you every day every meal I made for your family. If you like my food sharing, don’t forget to share and collect my recipes. Welcome to follow me, and I will continue to share my food making with you!
