Mini Croissant
Overview
The mini croissants are made from Danish bread dough. They are crispy on the outside and soft on the inside. They are very delicious.
Tags
Ingredients
Steps
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First make the Danish bread dough, put the ingredients other than butter into the bread machine in the order of water, eggs, salt, high flour, low flour, milk powder, sugar, and yeast and knead the dough.
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After performing the kneading process once, add 30 grams of butter and continue kneading the dough.
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Knead the dough until smooth, take it out, and place it in a baking bowl to ferment at room temperature.
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When the dough has doubled in size, poke a hole in the middle of the dough with your right hand. If the surrounding area does not collapse, it indicates that the dough is fermented well.
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Press the dough with your hands to deflate the dough and place it in the refrigerator for 1 hour.
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Put the butter into a plastic bag and roll it into thin slices.
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After taking out the refrigerated dough, roll it into a piece that is 3 times the size of the butter piece.
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Fold both sides of the dough sheet in half towards the middle.
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Rotate the dough 90 degrees, roll it out again and fold it in half a second time.
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Repeat steps 8 and 9 to complete the third folding, and roll out the Danish dough into 0.4cm thin sheets. This completes the Danish dough.
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Take a portion of Danish dough.
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Cut the dough into isosceles triangles.
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Cut a small slit in the bottom edge of the triangular dough sheet.
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Turn the cut bottom edge over and roll it up slowly. When it is about to roll up, brush a layer of egg wash on the tip of the top and roll it up completely.
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Place on a baking sheet, cover with plastic wrap and let rise again at room temperature for 40-50 minutes.
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Brush the risen croissants with egg wash and place in a preheated oven at 180 degrees for 20 minutes.
