Croissant Buns

Name: Croissant Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Xinliang Bread Flour; 55g egg; 40g butter; 4g Dry yeast; 5g salt; 30g Caster sugar; 25g milk powder; 20g condensed milk; 180g Cold water; a little Brush egg liquid on the surface

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I'm a little bored eating toast loaf every day. My favorite croissant has not been eaten some days. I just bought a new extra-large baking pan. It is not a waste of energy to knead 400 grams of flour at a time and bake it.
Just do it, hit the iron while it's hot, although the weather is not cool, but when I think of the smell of bread floating around the house, I suddenly have energy.
The chef's machine is not small. If you match the ingredients well and throw it into the chef's machine, the dough is smooth and moisturized. Then it depends on your craftsmanship. By the way, this croissant is just a croissant shape made from ordinary bread, not the croissant croissant in Danish crisp. The former uses very little butter, while the latter uses butter to layer and eat it while it is hot. It is crispy on the outside and tender on the inside; therefore, this also determines that the two are completely different in appearance and taste.
This croissant is for my personal use. It is the first time to make it public. The formula ratio is reasonable and the success rate is high. The baked croissant has a delicate texture, and the layers can be torn and eaten by hand. The taste and texture are better than those outside the bakery. Family and friends like to eat it. You can see it again. Just cook it in one oven and keep it in one bite. I can't stop it, I can't wait to bite two every day. "

Croissant Buns

1. All ingredients are ready: Xinliang bread flour, dry yeast, salt, granulated sugar, milk powder, eggs, condensed milk, cold water, butter;

2. Put all the ingredients except butter into the kneading bucket of the chef's machine. The Changdi chef machine I use first mixes the ingredients into a dough at level 2 and then kneads the dough moisturized at level 3. The thick film can be pulled out by hand. Then add butter;

3. First use the first gear to knead the butter completely into the dough, then turn to 3 speeds to speed up the kneading. The dough will not stick to the wall on the dough bucket. It is smooth, soft and shiny. If you pull a piece of dough, you can gently pull out this place, which is transparent and elastic. The film will do;

4. Take out the dough from the dough bucket, round it up, put it in a large fresh-keeping box, cover the lid for basic fermentation;

5. When the dough is 2-2.5 times the original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and the dough will ferment successfully;

6. Take out the dough and place it on the kneading mat, tap it a few times to exhaust, weigh it and divide it into 9 equal parts, knead them into rounded water droplets, and knead the fat water droplet-shaped dough again to make it longer. Son, cover with plastic wrap for 10-15 minutes;

7. Take a piece of dough and stretch it while tapping it with your hand, and then use a rolling pin to roll it thinly from the center to the ends to form a slender isosceles triangle; the longer the dough, the more layers of rolls will be rolled out;

8. Roll down from the wide edge to the sharp corner, not too tight or too loose, just follow the roll, so that there is no gap between the dough and fit tightly, and the last small sharp corner can be slightly thinned by hand , The seal is pressed down; the croissant is ready;

9. Every time a croissant is made, put it in a non-stick baking tray and place it according to the size of the baking tray. If the amount is large, it can be stacked into a "squeeze bag" shape. Although I put it like this, it will stick together after the second serve. It is only limited to adhesion at both ends, and will not affect the entire bread;

10. I put the green body directly in the oven and fermented naturally for 30 minutes. When the green body is 1.5-2 times its original size, brush a layer of egg liquid on the surface, and the oven starts to preheat 200 degrees;

11. Put the green croissant into the middle of the preheated oven, heat up to 180 degrees, lower to 200 degrees, 15 minutes (the screen shows 18 minutes, I actually baked it 3 minutes earlier); the time and temperature depend on the actual oven. Situation to adjust;

12. The baked bread is moved to the drying rack, and can be stored in a bag when it is warmed up in your hands. It can be eaten directly or as a hamburger.

13. The croissant is well-organized, and the family likes it!

Tips:
1. It is easy to roll the small dough into a slender drop shape, and then roll it into a slender isosceles triangle; the longer the dough, the more turns will be made; if you want the horns to be slender, make the triangle wider Roll the side wider, if you want the horns to be short and round, roll the wide side shorter;
2. The baking time and temperature are adjusted according to the size of the dough and the actual situation of the oven.