Black Sesame Croissant

Name: Black Sesame Croissant
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 260g High-gluten flour; 40g Low-gluten flour; 95g milk; 90g Light cream; 35g Egg liquid; 15g milk powder; 4g yeast; Some Black sesame powdered sugar; 3g salt

by Ah Da^.^

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

In my vague memory, there is a croissant sesame bread that is very impressive and very delicious. It was the sign of the bakery downstairs from my cousin's house, and I would buy it every time my mother picked it up. But it was deep-fried. Today I made one that imitated the shape. It was also delicious. I added light cream to the dough. After the bread came out, it had a strong fragrance of milk and black sesame. It tasted really good. Mom saw it today and asked me, do you remember that we had this bread sold here before, which was fried. Hey, of course I remember, isn't this just imitating it! !

Ingredients

Black Sesame Croissant

1. Mix all the ingredients, knead the dough until the fascia is formed, and then round it up and leave it to ferment in a warm place, and ferment to about 3 times the size

2. Take out and knead well, remove the air, knead into small circles of 40g, then knead each small circle into a cone, then roll out and spread a layer of black sesame icing sugar

3. At the top, use a spatula to cut a slice in the middle, roll it down on both sides of the mouth, and then roll it down completely. After tightening the mouth and making each one, put it on the baking tray and cover it with plastic wrap to proof it again.

4. Sent to the size of around 2 quilts. Put it in the preheated oven, 180 degrees. Middle level, about 20 minutes

Tips:
The method of black sesame powdered sugar: Take the same amount of cooked black sesame and white sugar, put them together in a cooking machine and smash them. If you don’t run out, you can seal it up and use it next time!