Yellow peach croissant
Overview
How to cook Yellow peach croissant at home
Tags
Ingredients
Steps
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Put the ingredients except the flaky butter into the bread machine and knead for about 20 minutes at a time until a smooth dough is formed. Basic fermentation is not performed.
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Make a smooth dough and divide it into two equal portions, which is easier to operate. Spread it into sheets and freeze it in the refrigerator for 30 minutes, or freeze it overnight. Defrost it with the flaked butter the next day until it is almost soft and hard, and then operate.
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The butter has thawed and softened slightly. I divided it into two portions, each portion was 100 grams of butter. Sprinkle flour on the cutting board and roll it into a square of appropriate size.
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Roll the chilled dough into a round shape and wrap in the rolled butter.
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Wrap in butter.
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After wrapping, roll into a rectangle.
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After rolling out the dough.
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For the first three folds, fold from both sides to the middle.
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Fold and roll out again.
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For the second 30% fold, make a total of two or 3 30% folds, and then roll it out.
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Roll out the dough into a sheet about 4 mm thick.
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Cut into squares of appropriate size based on the size of the peaches.
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Let the cut dough pieces ferment until doubled in size. Brush the fermented dough pieces with egg wash.
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Drain the canned peaches, then press the peaches in the middle of the dough sheet.
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Preheat the oven to 190 degrees and bake on the middle shelf for about 20 minutes.
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Roasted yellow peach croissant.
