Croissant Bread

Croissant Bread

by Small plan

4.9 (1)
Favorite
3

Difficulty

Hard

Time

2h

Serving

2

The necessary tools to make a croissant are: a sharp round knife or other knives, a rolling pin (preferably a walking hammer), and the butter slices are not thawed and softened in advance when the ruler is first made. I am wise to use the microwave to soften it. It was about 20 seconds at the beginning, and I added another 20 seconds later. , As a result, the butter slice melted into liquid, and it was wrapped in the dough in a hurry. This was the direct cause of the first failure. (Because the croissant dough and the butter slices are close to the same softness and firmness of the package)"

Ingredients

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.

Croissant Bread recipe

2. Then spread it into a large film.

Croissant Bread recipe

3. Wrap it in plastic wrap and put it in the refrigerator for half an hour.

Croissant Bread recipe

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.

Croissant Bread recipe

5. Fold the four corners in half and pinch the interface tightly.

Croissant Bread recipe

6. Start beating and roll the dough into a big rectangle.

Croissant Bread recipe

7. Fold towards the middle from the left and right thirds.

Croissant Bread recipe

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.

Croissant Bread recipe

9. Continue to roll the folded dough into a big rectangle.

Croissant Bread recipe

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.

Croissant Bread recipe

11. The triangle is rolled up from the bottom side. , Here I used a chocolate bar for half of it.

Croissant Bread recipe

12. Put it in the baking tray.

Croissant Bread recipe

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.

Croissant Bread recipe

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.

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