Ingredients
High-gluten flour ( 100g ) | Low-gluten flour ( 50g ) |
White sugar ( 25g ) | Salt ( 1g ) |
Yeast ( 2 grams ) | Milk powder ( 8g ) |
Egg liquid ( 25g ) | Water ( 45 grams ) |
Surface decoration: Egg liquid ( appropriate amount ) | Surface decoration: butter ( appropriate amount ) |
How to make croissants
1. Mix all ingredients except butter and knead until smooth.The dough is hard, do not add water, and knead patiently.
2.Add butter and knead until it expands.
3. Roll into a ball, let rise for 20-30 minutes, divide into four parts, roll into balls, and let rest for 10 minutes.
4. Shape into a tadpole shape and roll it out.
5.The wide side is cut in the middle, like folding on both sides.
6. Roll up from top to bottom and pinch tightly.Relax for 20-40 minutes.The longer the time, the more complete the fermentation will be, and the softer the finished product will be.
7. Preheat the oven to 175 degrees, brush the surface of the bread with egg wash, and bake for 15 minutes.Remove the liquefied butter and continue baking for 5 minutes until golden brown.
8.Finished product
Tips
Hard dough contains low water content.It will be a bit difficult to knead the dough at first.Do not add water after that.It will be much better after adding butter.Sufficient rest time before shaping will make the dough easier to work with.
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