Layers of crispy Danish croissant

Overview

Danish bread is a multi-layered bread made from fermented dough wrapped in shortening, pressed, rolled out, and folded multiple times. Crispy and mellow, oily but not greasy, beautiful in shape and unique in taste, it is definitely a classic among breads. It’s not difficult to make homemade croissants. As long as you follow the recipe’s portions and steps carefully, you can bake fresh and delicious croissants at home. Everyone who is interested should try it!

Tags

• baking
• cream
• high gluten flour
• low gluten flour
• milk powder
• yeast
• fine sugar
• flaky butter
• salt
• water

Ingredients

Steps

1. 1 Pour flour, milk powder, salt, fine sugar, and yeast into a mixing vessel and mix slowly for 1 minute;

   

2. 2 Add water and cream together into a mixing vessel and stir slowly until there is no dry powder;

   

3. 3 Change to fast speed and mix until the dough is slightly smooth (expansion stage). Stop the machine and take out the dough

   

4. 4 Let the dough rest for 10 minutes, press it into a 2cm thick sheet, apply oil, wrap it in plastic wrap, freeze it for 30 minutes, or refrigerate it for 1 hour; I don't know why there is such a big color contrast after taking it out and rolling it into sheets. . . . But I assure Chairman Mao that it is the same as the picture above. . ORZ

   

5. 5 Take out the dough, roll it out, and wrap it in a piece of oil (the amount of oil is 30%-40%, that is, if the dough is 100g, the butter wrapped in it will be 30-40g);

   

6. 6 Roll it out to a thickness of 0.5cm and a length-to-width ratio of 2:1 or 3:2. Fold one end to 2/3, then fold the other end 1/3 (fold three times once)

   

7. 7 Repeat the previous step twice (if the room temperature is higher than 20 degrees, you can rest the folded noodles in the refrigerator for 10 minutes) (fold three times)

   

8. 8 Roll out the dough to a thickness of 0.3-0.4cm, cut it into an isosceles triangle with a width of 9cm and a height of 18-20cm. Roll it up with the wide end, with the tip in the center of the dough and the end facing down, and put it into the baking pan;

   

9. 9 Finally, for proofing, set the Depp oven to a fast heat setting of 50 degrees. After the temperature is reached, turn off the machine and let the remaining temperature of the oven ferment the dough until it doubles in size for about 1.5 hours. Take out the egg wash;

   

10. 10 Set the Depp oven to fast heat setting, 190 degrees in the middle and lower layers, bake for about 15 minutes, and take it out of the oven;

    

11. 11 Finished product on plate~~

    

12. 12 Rich aroma, crispy and soft taste~~