A New Way to Save Time and Effort-danish Croissants
1.
Use the post-oil method to knead the raw materials except butter into a dough smooth, then add butter and knead until the expansion stage (that is, the noodles can be pulled out of the film, and the voids appearing are irregular), and then send them to the refrigerator to freeze for one hour. Take out a spare.
2.
Using the freezing time, cut the wrapped butter, using Anjia block butter, of course, there are ready-made flakes, arranged in a fresh-keeping bag, and rolled into flakes. Keep in the refrigerator for later use.
3.
Take out the frozen dough and roll it out into a large rectangle. If it is a bit stained, you can sprinkle some flour.
4.
Take out the frozen butter slices and place them on the noodles, wrap them in a cross pattern, and press them tightly. Pay attention to expel the air when wrapping.
5.
Roll into a rectangle. When rolling, you should roll it from the middle to all sides. It should be lighter. If you are not careful where there is a little break, you can use dry flour to remedy it. If it breaks too much, it will fail.
6.
Fold it in quarters, fold both sides in half, then fold it up again, and lay it horizontally.
7.
Roll it out again, this is the first four-fold, three-fold four-fold or three-fold three-fold can be done. Once you have finished folding, you can put it in the refrigerator for 20 minutes. This will relax it and ensure that your butter will not melt. It's not easy to make. To fold, repeat 5-6 steps to unfold and fold.
8.
After folding the last time, roll it into a 4MM rectangular dough, trim the irregular edges with a sharp knife, and cut the dough into an isosceles triangle (height 18cm, bottom 9cm), and roll it out to be less than this big and thin, indicating that there is still The steps are not in place, and the slack is also very important. In addition, after cutting the triangle, the face retraction is unsuccessful. The picture does not retract. I moved some of the leaves in the middle, so I am afraid of sticking.
9.
Roll up from the triangle equilateral side, and apply some egg liquid to the end to stick it firmly. Put the oven to ferment for 40 minutes at a time. A small amount of butter flowing out during fermentation is normal, but not too much.
10.
After sending out, spread the egg liquid on the surface, preheat the oven to 200 degrees, and it will take out 15-20 minutes. The butter above me was not runny but the egg liquid fell off. . .
