Sour Cow Croissant

Sour Cow Croissant

Overview

I made a 6-inch chiffon today. I thought I wouldn't be able to finish all the bread, but I actually ate it all by the evening. Grandma Leyouyou said it tasted better than the ones bought outside. Haha, it was indeed softer than the ones I made before, not hard at all. I kneaded the dough twice this time, from morning to afternoon. It turns out that good things can't be rushed.

Tags

Ingredients

Steps

  1. Put high-gluten flour, eggs, salt, sugar and yogurt into the bread bucket

    Sour Cow Croissant step 1

  2. Put high-gluten flour, eggs, salt, sugar and yogurt into the bread bucket

    Sour Cow Croissant step 2

  3. After the dough is kneaded and cooled slightly, put it into a small bowl, cover it with plastic wrap, and put it in the refrigerator for half an hour

    Sour Cow Croissant step 3

  4. Wrap the butter in plastic wrap and use a rolling pin to roll it into a rectangular shape. Wrap it in plastic wrap and put it in the refrigerator

    Sour Cow Croissant step 4

  5. After the dough has been chilled, take it out together with the butter. After the dough is rolled into a rectangular shape, put the butter on top, then fold the four corners up by folding them diagonally, and wrap the butter inside

    Sour Cow Croissant step 5

  6. Then roll it into a rectangular shape

    Sour Cow Croissant step 6

  7. Fold it in three, then put it into the bread bucket again, add 30 grams of warm water and continue kneading and fermenting according to the bread dough program

    Sour Cow Croissant step 7

  8. After the dough has fermented, take it out and cut it into 6 parts

    Sour Cow Croissant step 8

  9. Use a rolling pin to roll it into a piece with one end big and one small, cover with plastic wrap and let rest for 10 minutes

    Sour Cow Croissant step 9

  10. Then roll up the dough piece from the big end to the small end, that is, roll the big end inside, put it into a baking pan lined with oilcloth, and put it into the middle layer of the oven. The fermentation process will ferment until it doubles in size

    Sour Cow Croissant step 10

  11. Remove and brush with egg wash. When taking it out, turn on the oven and preheat it to 220 degrees

    Sour Cow Croissant step 11

  12. Sprinkle some black sesame seeds

    Sour Cow Croissant step 12

  13. Place in the middle rack of the preheated oven and bake for 10 minutes. Take it out and let it sit until warm and ready to eat

    Sour Cow Croissant step 13

  14. Look, the tissue is very soft

    Sour Cow Croissant step 14