But it is not necessarily the case now. In Taiwan, croissants usually refer to the hard ones, but the characteristics of croissant are the crispy golden crust and sweet and soft inner, which is a very labor-intensive bread. However, Taiwanese people usually think that croissants

croissants are not necessarily crescent-shaped in France, especially in Paris, but usually long-shaped. The famous French "Paul" bread chain also has long-shaped croissants.

originally made into a long shape to distinguish the type of bread oil:

Length = vegetable cream

Hinnate type = butter

Hinnate type = butter

But it is not necessarily the case now. In Taiwan, croissants usually refer to the hard type, but the characteristics of croissant are the crispy golden crust and sweet and soft inner, which is a very labor-intensive bread.

However, Taiwanese people usually think that croissants are horn-shaped, so some people call croissants = croissants.

material	%%	%%htt ml6	weight
T45 flour	00	00	00g
fine sugar
fine sugar html l21	3	5g
fresh yeast

0g

5g

html l24

Milk	0	0g
butter	butter		0g

Ingredients	Effects	Effects	Weight
Sheet butter
Sheet butter	Packed in grease	80g
egg liquid	egg liquid	decorative	00g

. Adjust the water temperature.

. Take the seeds of vanilla pods and mix well with fine sugar to facilitate later stirring and dispersion.

. Break the eggs thoroughly and filter them to use them for the surface brushing liquid during later baking.

1 and dough

. Pour all materials except sheet butter and decorative materials into the dough tank for stirring.

. Stir until the dough surface is smooth, ductile, and can untie the mask.

2 Basic awakening

. Take out the dough and let it ferment for 20 minutes.

. Roll out the fermented dough on a baking tray, and leave it to freeze (-25℃) for 30 minutes, and then refrigerate for 20 minutes.

3 Oil-packed

. Beat the flaky butter until 22 cm x 22 cm to enhance the ductility of the grease, take out the dough and roll it to twice the size of the grease, and wrap the grease in.

. Cut the sides of the dough.

. Use a rolling pin to roll and press it to make the dough and grease more fit.

4 Roll and press and crisp

. Roll and press the dough wrapped with a crisper with a crisper, roll and press until it is 0.5 cm thick, and fold it 4 times at a time.

. Roll and press the folded dough again, roll it to 0.6 cm thick, fold it three times at a time, and leave it for freezing for 15 minutes, then move it to refrigeration for 20 minutes.

5 molding

0. Roll out the prepared dough to 0.4 cm thick, roll and press one side to 32 cm wide.

1. Cut off the excess of the edge of the dough and cut into isosceles triangles of 10 cm x 30 cm (about 78 grams each).

2. Cut 1 cm in the middle of the dough.

3. Cut the dough outward and fold it open, and rub it for a long time.

4. Roll up the dough and remember not to roll it too tightly to prevent it from breaking after baking.

5. Bend the dough into a horn shape.

6 Finally wake up

6. Use a brush to brush a layer of egg liquid on the surface of the bread (maintain the humidity of the dough surface) and put it in the proofing box. At a temperature of 28℃ and humidity of 80%, 90 minutes.

7Bak

7. Take out the proof bread, brush a layer of egg liquid on the surface, and bake at 200℃ at 190℃ for 12~15 minutes.

TIPS

. To make a shortening dough, keep the temperature of the grease and dough consistent, otherwise it will cause oil breakage.

. When making, the room temperature should not be too high, nor should the dough be placed at room temperature for too long, otherwise it will cause the dough oil to melt and affect operation.

. When forming, the speed must be fast. It is not advisable to keep the dough in your hands for too long. The temperature of your hands will affect the dough. You can use an ice baking tray to operate.

. The temperature should not be too high when waking up, otherwise the oil will seep out of the dough, affecting the production.

. When baking, do not open the oven door in the middle, otherwise the bread will collapse and shrink.