A new way to save time and effort - Danish croissants
Overview
Actually, I’m talking about croissants. This time I made them based on the recipe from the French Bread Master Competition, and the production time was reduced. But after all, I don’t have French special flour, but it was still very successful. It saves the time of basic fermentation.
Tags
Ingredients
Steps
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Use the post-oil method to knead the ingredients except butter into a smooth dough, then add butter and knead to the expansion stage (that is, the dough can be pulled out of the film and the holes that appear are irregular), and send it to the refrigerator for one hour. Take out spare.
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Use the freezing time to cut the wrapped butter. I used Anjia block butter. Of course, there are ready-made flakes. Arrange it in a fresh-keeping bag and roll it into flakes. Refrigerate until ready.
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Take out the frozen dough and roll it into a large rectangle. If it's a little sticky, sprinkle some flour on it.
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Take out the refrigerated butter slices and place them on the dough sheet, wrap them in a criss-cross pattern, and press them tightly. Be careful to release the air when wrapping.
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Roll out into a rectangle. When rolling out, roll it out from the middle to all sides, and be gentle. If it accidentally breaks a little bit, you can use dry flour to remedy it. If it breaks too much, it will fail.
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Fold it into four, fold both sides in half towards the middle, then fold it up again and lay it sideways.
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Roll it out again, this is the first 40-fold, you can do 3 40-fold or 30-fold. After folding once, you can put it in the refrigerator for 20 minutes. This will relax it and ensure that your butter will not melt and make it difficult to make. If you want to fold it, just repeat steps 5-6 to roll it out and fold it.
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After the last folding, roll out the dough into a 4MM rectangular shape. Trim off the irregular edges with a sharp knife. Cut the dough into an isosceles triangle (height 18CM, bottom 9CM). If the dough cannot be rolled out so large and thin, it means there are still some steps that are not done properly. Looseness is also very important. In addition, after cutting the triangle, the dough shrinks too much and it is unsuccessful. There is no shrinkage in the picture. I moved some of the gaps in the middle to avoid sticking.
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Roll up from the equal sides of the triangle, and apply some egg wash on the end to stick it firmly. Place in the oven to ferment for 40 minutes at a time. It is normal for a small amount of butter to flow out during fermentation, but not too much.
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After rising, apply egg liquid on the surface, preheat the oven to 200 degrees, and take it out of the box in 15-20 minutes. The butter on top of mine is not runny but the egg liquid has fallen off. . .
