Croissant Bread
1.
The dough is mixed with all the ingredients except butter and soaked for more than half an hour, and then kneaded to the extended stage of the dough.
2.
Then spread it into a large film.
3.
Wrap it in plastic wrap and put it in the refrigerator for half an hour.
4.
Sprinkle a little high powder on the table. Start by beating very thin butter slices to the required size, preferably into a square; sprinkle high flour on the table, take out the frozen dough and roll it into the required square size, and place the butter slice in the middle of the dough.
5.
Fold the four corners in half and pinch the interface tightly.
6.
Start beating and roll the dough into a big rectangle.
7.
Fold towards the middle from the left and right thirds.
8.
Continue to roll the folded dough into a big rectangle. Then fold from the left and right thirds to the middle to complete the 2 fold.
9.
Continue to roll the folded dough into a big rectangle.
10.
Use a sharp knife (I use a Zwilling knife here) to cut off the four sides and cut into an isosceles triangle with a base of 0.7cm and an equilateral of 14cm.
11.
The triangle is rolled up from the bottom side. , Here I used a chocolate bar for half of it.
12.
Put it in the baking tray.
13.
After fermenting in a warm place to 2 times the size, brush with egg yolk liquid, brush only the surface, do not brush the layered areas, preheat the oven to 200 degrees and place the middle layer. Bake on the upper and lower fire for 20 minutes (cover with tin foil halfway), and brush with honey water after baking.
Tips:
Basic fermentation is not required to make croissant dough. For the frozen and refrigerated dough, one is for the softness and hardness of the dough to be similar to that of butter slices, and the other is for the loosening of the dough to make it easier to roll. The fermentation temperature I used here is 30 degrees.
