Croissant Bread
1.
In addition to butter and salt, put other materials into the kneading tank, mix at low speed until there is no dry powder, turn to gear 4, knead until the dough is smooth and malleable, then tear the dough into small pieces, put in the softened butter, slow speed Stir until the butter is absorbed, turn to gear 4 and knead until the dough is eighty or ninety-nine. Because the croissant dough is relatively hard, it is divided into small pieces, which can be quickly blended with the butter
2.
Knead the dough, tidy it up, put it in a fresh-keeping bag and freeze for 40 minutes for the next operation. Wrap the butter with greased paper, fold the greased paper into a square, and slowly roll the butter until it is filled with greased paper
3.
Roll out into a square butter slice of uniform thickness, take out the frozen dough and roll it into a rectangular shape, compare it with butter slices, you can include butter.
4.
Fold the two ends of the dough sheet, wrap the butter sheet, and press on the overlap. Do not pinch the two ends of the opening. Along the two ends of the opening, first press it horizontally from bottom to top with a rolling pin, press it vertically, and turn it over again. Repeat the above actions
5.
Then roll it out evenly, roll out a 50cm rectangle, then cut off the part that is not wrapped with butter slices on both sides, fold it like this, and align the two ends.
6.
Then fold it in half to complete the first four-fold. After the first four-fold, roll it out vertically, then cut off the ends, and then fold it again as shown in the picture, perform a second four-fold, and then use the fresh-keeping bag Put it in the refrigerator for 30 minutes
7.
Then roll it into a rectangle with a width of 22cm, and cut off the four sides. On the side close to your body, mark every 8cm, and then stagger every 8cm on the other side and cut it to 8cm on the bottom side. , Isosceles triangle about 22cm high
8.
Cut a small cut on the bottom edge, roll it up as shown in the picture, put it in the fermentation tank, the temperature is 29°, the humidity is 70% (the fermentation temperature should be controlled between 28-30°C, and it must not exceed 30°C)
9.
It is fermented to twice its original size, and the bread embryo can be seen in the state of butter and dough layered on the cut surface. Preheat the air oven at 220 degrees, and the surface of the bread is lightly brushed with a layer of egg liquid
10.
Wind furnace, 195 degrees 10 minutes to 180 degrees 7 minutes
Tips:
When opening the pastry, be sure not to use too much force, and must be evenly applied, and roll it out slowly.
The fermentation temperature must be controlled between 28 and 30°.
The baking time must be adjusted according to the size of the croissant.
