Health benefits
Butter: low protein
Ingredients
Water ( 110g ) | White sugar ( 45g ) |
Salt ( 2 grams ) | Butter ( 20 grams ) |
Milk powder ( 15g ) | Low-gluten flour ( 50g ) |
High-gluten Flour ( 150g ) | Yeast ( 2g ) |
Butter (for wrapping) ( 90g ) | Egg water liquid (brush the surface) ( 1 spoon each ) |
How to make croissants
1.Put all ingredients except butter into the bread bucket
2. Start the bread machine and knead the dough for 10 minutes, add 20 grams of butter softened at room temperature, and continue kneading for 20 minutes
3.Knead out the glove film
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4. Roll the dough into a square shape and place the refrigerated butter slices in the middle
5.Wrap the butter
6. Roll into Rectangle
7. Fold both sides to the middle, wrap it in plastic wrap, and put it in the refrigerator 15 Minutes, fold three times in total.Each time, refrigerate for 15 minutes before folding again.After folding for the third time, refrigerate for 15 minutes.
8.Take the dough out from the refrigerator, roll it into a rectangle 45 cm wide and 20 cm wide, and cut out equilateral triangles as shown in the picture
9.Stretch the two corners of each triangle to both sides
10.Roll it up again
11.Make it into shape and place it on the baking sheet
12.Put in the oven, lower than 30 degree, ferment for about 40 minutes
13.Take it out and brush with egg water
14.Preheat the oven to 185 degrees, middle layer, and bake for about 20 minutes
15.The croissant is ready
16.Come on!
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