Health benefits
Butter: low protein
Ingredients
Water ( 180g ) | Wrap in butter ( 150g ) |
Salt ( 5 grams ) | High sugar resistant dry yeast ( 4g ) |
Butter ( 30g ) | Fine sugar ( 30g ) |
Milk powder ( 8g ) | Low-gluten flour ( 75g ) |
High-gluten flour ( 225g ) | Whole egg liquid (brush the surface) ( appropriate amount ) |
How to make croissants
1.Put all the ingredients except butter into the bread bucket, start the bread machine and start kneading the dough
2. Knead the dough for about half an hour, add 30 grams of softened butter, and continue kneading until the expansion stage, then it can be pulled Take out a thin glove film
3. Roll the dough into a thicker sheet and put it in Place the plastic bag in the refrigerator for 20 to 30 minutes
4. Place the wrapped butter on the oiled paper , use a rolling mallet to roll it into a 16*20cm rectangle
5. Take out the frozen dough and roll it out Shape the dough into twice the size of the butter piece
6. Wrap in butter and pinch the seams tightly
7. Roll it out along the length direction, pay attention to the force to be even, you can sprinkle high powder to prevent Sticky, irregular dough pieces at both ends can be cut off to avoid affecting the layers
8.Will roll out Fold the good dough piece inward from 1/8 of the right side and 3/8 of the left side
9. Then fold it in half, and the first quarter fold is completed
10.Put the folded dough pieces together Rotate the direction 90 degrees, roll it out again along the long side, and still fold inward from 1/8 on the right and 3/8 on the left
11.Fold it in half again to complete the second quarter fold, and put it in the refrigerator for 30 minutes
12.Take it out and roll it into a rectangular dough piece about 20 cm high and no less than 0.4 cm thick
13.Cut into triangles with a side length of 10 cm and a height of 20 cm as shown in the picture
14.Gently stretch the triangle and then roll it up from top to bottom
15.Receive Side down
16. Discharge the baking pan and place it in an environment with a temperature below 30 degrees.Fermentation
17. Ferment until doubled in size and brush the surface with egg wash.Preheat the oven to 210 degrees in advance.Place the baking sheet into the middle rack of the three-layer oven and bake until puffy.Turn to 180 degrees and bake until the surface is golden brown.Bake for about 18 to 20 minutes.
18.After taking it out of the oven, move it to the grill to cool
19.Finished product picture
Tips
For wrapping in butter, you can use flaky butter or ordinary butter.Do not use fermented butter.The melting point is too low and it will easily become soft and difficult to operate.When the dough is fermented, the temperature must not be higher than 30 degrees.Mine The temperature is on the high side, causing the butter to melt.The hardness of the dough should be consistent with the butter.The butter slices should not be too hard, otherwise the butter will break evenly when rolling out, and the final layer will be affected.Pay attention to the croissant when baking.For expansion and coloring, please control the temperature and time according to the temperament of your oven
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