Black Sesame Croissant

Name: Black Sesame Croissant
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 55g egg; 4g High sugar tolerant dry yeast; 5g salt; 25g Caster sugar; 25g milk powder; 30g honey; 180g Cold water; 40g butter; 40g Black sesame

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It has become the norm to make your own bread. Bake it in one oven every three days, and the fragrance smells all over the house. In addition to the satisfaction of the taste, there is a lot of sense of accomplishment.
To make your own bread, you can adjust the recipe according to the tastes of your family, and you can also use some of the miscellaneous grains at home. The biggest advantage is that you can make soft and fluffy bread with simple ingredients, making those messy. Keep the flour improver far away from us, we are going to eat solid and good bread.
Ordinary bread is better than steamed bread. In addition to the extra sugar and butter, the main reason is that high-gluten flour with a protein content of more than 13% is used. When the dough is kneaded until the gluten is formed, a transparent and elastic film can be held out with the palm of your hand. This kind of bread has a delicate, soft, and fluffy texture. It won’t fall off after a bite and a knife. Even if you tear it with your hands, you can tear out strips and strands. You can eat a large piece while having fun. Very enjoyable!
Today I will talk about the remedy through the private black sesame croissant. The cross-section of the toasted bread is circled and torn. The long brushed hair resembles the big waves of a girl's beautiful hair. It is fluffy and soft and chewy. It is really exciting to eat as a breakfast or snack. "

Black Sesame Croissant

1. Prepare ingredients: high-gluten flour, honey, cold water, butter, black sesame seeds, high-sugar-tolerant dry yeast, salt, eggs, milk powder, fine sugar;

2. Put all the ingredients except butter and black sesame seeds into the kneading bucket, stir the ingredients into a dough at a low speed, then turn to a medium speed for a little more vigor, and add the butter when the thick film can be pulled out;

3. First, mix the butter completely into the dough at low speed, and then turn to medium and high speed to make the dough gluten. The final temperature of the dough is controlled below 26 degrees. The film effect is very good; the film in my picture is not perfect, because nothing has been taken. Cooling measures, so the temperature of the dough has reached 30 degrees; the state of the film for making small bread is also OK;

4. Pour the roasted black sesame seeds into the dough, use a low speed for 2 minutes, and mix into the dough;

5. Round the kneaded black sesame dough and place it in a fermentation box (large fresh-keeping box) for 30 minutes;

6. Turn the dough over, fold the four sides to the middle, and then round it again to make up for the lack of kneading and increase the gluten of the noodles; continue to ferment for about 1 hour;

7. When the dough is twice the original size, dip your fingers in a little flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

8. Tap the dough lightly a few times to exhaust, weigh it into 9 equal parts, knead them into elongated water droplets, cover with plastic wrap or leave it in a box for 10-15 minutes to relax the dough;

9. Take a dough and roll it from the middle to both ends, and roll it into a slender isosceles triangle shape with a length of about 40 cm;

10. Roll up from the wide side to the tip. When it is close to the tip, stretch the noodles and press the seal underneath; a black sesame croissant is ready;

11. Process the other doughs one by one, and place the 9 raw horns in a non-stick baking pan, leaving room for expansion between each other, and place them in a warm and humid place for secondary fermentation; because the weather is warm, I put them directly in the oven , Put a bowl of hot water and ferment naturally;

12. When the horn green is 1.5-2 times the original size, the oven starts to preheat 210 degrees, and the green can be brushed with or without egg liquid; it will be bright when it is baked with egg liquid, and it will be matte if it is not brushed. Rustic

13. Put the raw horns into the middle and lower layer of the preheated oven, heat up to 150 degrees, lower the heat to 210 degrees, and the time is 17 minutes on the screen, but from the effect of the finished product, the bread will expand better if it is extended for about 3 minutes; After coloring, tin foil can be added to prevent the surface color from being too dark and affecting the appearance;

14. The baked croissants are evenly colored, transferred from the baking tray to the drying rack, and stored in a bag when it is warm. It can be eaten directly or cut in half horizontally to make a croissant burger.

15. Black sesame croissant, brushed round and round, soft and chewy!

Tips:
1. If you want the croissant to appear layered and beautiful in shape, it must be rolled out to a particularly long length, so that the rolled rolls are not only beautiful, but also well-organized, which can form a long silky shape, and the cut surface looks like a circle. Also chewy
2. With this formula, you can also make a variety of small breads;
3. Because the gluten is not particularly ideal at the end of kneading, especially by turning over and folding after half an hour of fermentation, to strengthen the gluten of the dough;
4. The baking time and temperature are adjusted according to the actual situation of the oven and the size of the bread.