Chocolate の Salt Croissant (salt Bread Shaping Video)

Chocolate の Salt Croissant (salt Bread Shaping Video)

1. One bite down~ I actually ate a heart shape🧡
Too warm to heal!

2. Mix flour, sugar, milk powder and water, stir until there is no dry powder, refrigerate and hydrate for 60 minutes.
After hydration, add fresh yeast and Lupin species (if you don’t need to add it), stir in the cook machine at medium speed until fully mixed, add salt, knead to the expansion stage, add softened butter, knead it is a tough film with a certain thickness like the picture That's it.

3. The output cylinder is divided into ten parts and rounded. Put it in the fresh-keeping box and chill directly for 25 minutes. It's going to be refrigerated.

4. Refrigerate the loosened dough and knead it into a carrot shape, with a certain length, about 22cm, so that it will be easy to handle.
Cover with plastic wrap and chill and relax for 10-15 minutes.

5. Roll out the dough as shown, about 35cm in length. Turn it over, the glossy side down.

6. Organize the shape, leave about 10cm in front, and brush the remaining part with a thin layer of softened butter. In this way, the skin will be more crispy and layered, and the texture will be more beautiful!
Don't brush the butter on the tip of the tail!

7. Place 7-8g chocolate coins, place them evenly, fold the sides, and gently press them with your hands, so that the chocolate will not leak when you bake them!

8. Clean up and roll it up gently, don't pull the dough, just roll it along, and press the tail under it.

9. Make all the rolls one by one, put them in the baking tray, start the second round, 32 degrees for about 40 minutes. Don't send it too big, just send it to 1.5 times the size.
Preheat the oven to 220 degrees.

10. Spray a little water mist on the surface of the dough, and sprinkle a little flaky sea salt on each dough.
Be sure to spread~ the soul!

11. Into the furnace ~ 220 degrees of heating, 200 degrees of lower heat, spray steam for 3 seconds, 18 minutes.
A normal oven is heated up and down at 200 degrees for 18 minutes.
For ovens without steam, spray water mist on the surface of the dough in front of the oven.

I forgot to sprinkle my soul on this furnace~~

12. Don't use bake-resistant chocolate, try to put as much as possible, so that you will be full of chocolate at the last bite!

After being cooled, it should be sealed and preserved. Before eating, spray water on the surface and re-bake at 180 degrees for 5 minutes. It's the same as it was just out of the oven!
If you don’t bake it again, the chocolate will be in a dry state and won’t burst! Bake for five minutes before the crust is crispy and the chocolate bursts.

Tips:

Lupin kind of can not let go. You can also put 50g old noodles.
Don't use bake-resistant chocolate, just ordinary chocolate coins. This will make it silky and fragrant when you eat it.
It is not easy to observe the color of the chocolate bag. When the time is about the time, tap the surface of the bread with your fingers, and it will be OK if it feels a little crusty.