Croissant

Overview

Croissant is translated as croissant, crescent bread, and croissant in Chinese. A cup of coffee and a croissant is the most common breakfast and snack for Europeans. The croissant is crispy on the outside, soft on the inside, and full of butter aroma. It tastes soft and delicious, but it is also rich in calories.

Tags

• baking
• butter
• low gluten flour
• sugar
• yeast
• yellow piece
• yi xiaobao high gluten flour
• salt
• water

Ingredients

Steps

1. 1 Set aside part of the water in the formula to make conditioning water, usually 5-10g. Except for yeast and yellow flakes, put other ingredients into the bread machine

   

2. 2 Turn on the kneading function of the bread machine

   

3. 3 Knead the dough until it is smooth and very malleable.

   

4. 4 Shape the dough into a rectangle of uniform thickness, wrap it in plastic wrap and refrigerate it for two hours or freeze it for 20 minutes

   

5. 5 Beat the yellow slices until soft, then roll them into squares with a uniform thickness and place them in the refrigerator.

   

6. 6 Take out the dough, press it horizontally and vertically with a rolling pin, and then roll it out to the four corners. Take out the pieces and tap lightly. The softness and hardness should be similar to the dough, but not as hard as the dough. When you bend it with your hands, it will not break or melt.

   

7. 7 Place the piece of dough on top of the dough and wrap it with the four corners so that no air can get trapped.

   

8. 8 Press the upper and lower ends of the rolling pin and roll up and down evenly and forcefully. Make sure the pieces are rolled out together with the dough.

   

9. 9 Fold the two ends in half and then fold them in half again to form four folds

   

10. 10 60% off the second time. Then roll it flat into 20 x 40 and have a thickness of 3-4mm.

    

11. 11 Cut the dough into an isosceles triangle with a base of 10 and a waist of 18. Roll up the base of the triangle and gently fold it into a croissant.

    

12. 12 Do not roll it too tightly, as the bottom may break easily after baking. Brush with egg wash and place at a temperature not exceeding 30 degrees and a humidity of 70 degrees for fermentation for 1.5 hours!

    

13. 13 After fermentation, shake the baking pan. The croissants will shake slightly, and there will be slight traces when you press lightly with your fingers. Then brush with egg wash!

    

14. 14 Preheat the oven to 220 degrees and bake for 10 minutes, then turn to 180 degrees and bake for 15 minutes.

    

15. 15 Baked croissant

    

16. 16 Cutaway Croissant