Croissant

Overview

This type of bread is made from Danish bread dough, which is made much the same as puff pastry. It can make all kinds of puff pastry breads, which are delicious and beautiful. Among them, croissant bread is my favorite.

Tags

• baking
• butter
• egg
• high gluten flour
• low gluten flour
• milk powder
• warm water
• whole egg liquid
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Knead the dough ingredients into a dough and knead until the dough becomes chewy. When you stretch the dough, a thin film will form (just barely formed). There is no need to reach the expansion stage. Ferment at room temperature (about 25 degrees) for an hour until doubled in size. Use your fingers to stick flour on it and press it until it doesn't bounce back.

   

2. 2 Slice the wrapped butter, put it flatly into a plastic bag, and roll it into a whole piece with a rolling pin. If the butter becomes soft when rolling, you can put it in the refrigerator for a while before rolling it out. After rolling out, refrigerate until ready to use.

   

3. 3 Knead the fermented dough to create bubbles, rest it in the refrigerator for 20 minutes, and then roll it into a rectangular shape, the length of which is 2.5 times the length of the butter slices. Spread the butter slices in the middle and cover the left and right dough slices toward the middle.

   

4. 4 After covering it, close the top and bottom, and carefully remove the air bubbles with your hands, and press tightly. Turn the dough sheet over, seam side down. And rotate it 90 degrees to put it sideways.

   

5. 5 Roll it into a rectangular shape again, and then divide the entire dough into three parts as before, fold the left and right sides from one third to the middle, and turn it over. This is the first 30% off. Wrap in plastic wrap and refrigerate for 20 minutes. Repeat this step two more times, each time refrigerating for 20 minutes.

   

6. 6 After three times, take it out of the refrigerator and roll it into a rectangle with a thickness of 0.4CM and a width of 11CM. Use a knife to cut it into an isosceles triangle with a base of 5CM and a height of 11CM.

   

7. 7 Make a small cut in the middle of the base of the triangle.

   

8. 8 Turn the cut bottom edge over and roll it up.

   

9. 9 When it's almost rolled, brush a layer of egg wash on the top tip to make it easier to roll it up completely.

   

10. 10 Place the rolled dough into the baking pan, leaving a little space between each one. Under the conditions of 38 degrees and 85% humidity, ferment until it doubles in size (about 40 minutes to 1 hour, the fermentation function of the oven will do). After fermentation, brush the surface with egg wash.

    

11. 11 Preheat the oven to 200 degrees, heat the middle layer up and down, and bake for about 10 minutes, until the surface is golden brown.