Croissant Bread
1.
Beat the flaky butter with a rolling pin to soften it, roll it out to a 15x17x0.9cm thick slice and put it in the refrigerator for later use.
2.
Use the post-oil method to knead the dough material to a thick film state, put the dough into a fresh-keeping bag, flatten it into a rectangular shape, and freeze it in the refrigerator for 30 minutes.
3.
Take out the dough and roll it out to 30x18cm, put a piece of butter in the middle, fold both sides to the middle and pinch it tightly.
4.
Use a rolling pin to roll out a long piece of about 18x40cm, cut off one side of the head and fold it to the middle third, and then cover the other third to complete the first three-fold, put the dough in the refrigerator to relax for 30 minutes, and repeat this twice A total of 3 times and a total of 3 times are completed.
5.
After completing the third three-fold, roll the dough into a dough sheet with a width of 22cm and a length of 45-50cm and a thickness of about 0.4. Cut off the upper and lower edges, and cut into isosceles triangles with a base of 10cm and a height of 22cm. Place the dough in the refrigerator for 30 minutes. .
6.
Take out the cut triangular pasta, stretch it slightly, roll it up from top to bottom, press down with the pointed tip, and put it into the baking tray.
7.
COUSS CO-750A smart oven, turn on the fermentation function, adjust the temperature to 27 degrees, adjust the time for 2 hours, and put the dough into the fermentation until it is twice as large as the original dough (the time is adjusted according to the actual fermentation state).
8.
Preheat the oven 190 degrees in advance. After 2 plates of fermented dough are brushed with egg liquid, bake at 190 degrees for 10 minutes. After the dough is fully expanded, lower the temperature to 175 degrees, and then bake after the upper and lower plates exchange positions. About 15 minutes.
9.
After baking, the bread is out of the oven and just brushed with syrup.
10.
The organization is like it!
11.
Cut Noodles
12.
Beautiful afternoon tea~
Tips:
1. The step diagram is the original croissant, such as making chocolate croissant and adding 8 grams of cocoa powder.
2. The flaky butter to be wrapped in should be consistent with the hardness of the dough, so that the dough and butter will be stretched simultaneously after rolling out the dough.
3. The rolled dough must be refrigerated and loosened each time. Finally, the dough sheet may not be so thin and long once, so it can be divided into two times.
4. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
