Croissant

Name: Croissant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Zhongyu Bread Wheat Flour; 45g Whole egg liquid; 40g White sugar; 50g milk; 70g Ice water; 180g butter; 3g yeast; 2g salt

by I have dried shrimp

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I personally have always liked croissants. But because it seems difficult, I have not dared to try. This is also the first time I have made croissants and it can be said to be very successful. And everyone can try it and make it taste better than Starbucks~
Zhongyu bread used in flour uses wheat flour, this flour is very useful for making bread! When I searched for high-gluten flour, it took a long time to find that there is no flour for bread... Then I have been using it. You can see the finished product I made. Is it beautiful?
The opening process of the croissant is slightly slower, because it has to make a layered effect. But in fact, there are only two identical steps, repeated a few more times. So as long as you have enough time, such as when you are free on weekends, take the time to do more. If you can't finish eating, you can put it in the refrigerator and keep it in the refrigerator. When you eat, thaw and spray water, and rebake at 180 degrees for 3-4 minutes. It will be as crispy on the outside and soft on the inside as freshly baked.

Ingredients

Croissant

1. Put 150 grams of butter in a fresh-keeping bag to slightly soften it, roll it out with a rolling pin, and shape it into a square. Keep in the refrigerator until set.

2. The ingredients for the dough, except for the butter, are put into the bread machine and mixed.

3. The first program is set to stir for 15 minutes.

4. Stir to the expansion stage, add butter and continue kneading for 15 minutes.

5. A thinner film can be pulled out.

6. Round the dough and relax for 10 minutes.

7. Roll out the loose dough into a rectangular shape and freeze for 10 minutes to set.

8. Roll out the dough and wrap in butter.

9. Fold it up and pinch the sides.

10. 7 Use a rolling pin to gently tap the dough to form a rectangle, put it in the refrigerator for 10 minutes, and roll it out into a rectangle as shown in the figure.

11. Fold in four as shown and repeat twice.

12. Cut off the corners and cut into 7 by 20 triangles, a total of 10.

13. Roll out the triangle a little longer and roll it up from the bottom side.

14. Set the oven at 30 degrees to ferment for about 2 hours, to double the size, and keep spraying water on the surface of the dough in the middle to prevent it from drying out.