Health benefits
Butter: low in protein
Eggs: nourishing blood
Ingredients
High-gluten flour ( 180g ) | Low-gluten flour ( 70g ) |
Butter ( 25g ) | Butter (embedded) ( 140g ) |
Yeast ( 4 grams ) | White sugar ( 25g ) |
Water ( 150 grams ) | Salt ( 5 grams ) |
Egg ( one ) | Milk powder ( 8g ) |
How to make crispy croissants
1. Close-up.
2. In addition to butter and eggs, stir other ingredients evenly and add water three times., stir evenly, then add 25 grams of butter, knead until the surface is smooth, and place it in the refrigerator overnight.
3.The next day, roll out the dough and wrap it in baking paper.Then wrap with plastic wrap.
4. Place in the refrigerator and continue to refrigerate for 30 minutes.
5. Slice 140 grams of butter and embed it into the dough.
6.Use a rolling pin to roll into a rectangular shape.
7. Fold both ends toward the middle.
8. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
9. Repeat this folding and refrigeration three times.
10. Roll out into a 45cmX20cm rectangle.
11. Cut into triangles with a base length of 10cm and a waist length of 20cm.Make a small opening at the bottom and roll it up.
12. Ferment again at room temperature for 40 minutes.
13. After fermentation for 40 minutes, apply the whole egg liquid and sprinkle with Black sesame seeds.
14. Place in the middle layer of the oven preheated at 190℃ and bake for 18 minute.
15. Bake out of the oven and put on a plate.
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