Croissant Buns
1.
Arowana high-gluten flour, low-gluten flour, dry yeast, homemade thick plain yogurt, appropriate amount of cold water, sugar, salt, and butter are ready; adding low-gluten flour can make the bread taste softer; plain yogurt has no sugar and is very thick , So the amount of water is uncertain, adjust it according to the water absorption rate of flour;
2.
Add 15 grams of cold water to the yeast and melt it for use. Put all the ingredients except butter and yeast into the Dongling JD08 bread machine. Start the kneading program for 20 minutes. When the kneading reaches 15 minutes, put the yeast melt into the bread machine. , Continue to knead the dough to completely fuse the yeast into the dough; then put the butter cubes into the bread bucket and continue to knead the dough for 15 minutes;
3.
The dough is soft, moist and shiny, not sticky to your hands. You can pull a piece of it and hold it on your hand. This transparent and elastic film can be pulled out. Because you are making a small bread, even if you poke a hole, the edge is not very smooth. can;
4.
Take out the mixing blade, round the dough, cover the inner and outer lids, select the "fermentation" program, tentatively set 1 hour, adjust the time according to the state of the dough; if there is no inner lid, you can cover a damp cloth to prevent the moisture on the surface of the dough from evaporating. Dry out
5.
When the dough is twice the original size, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking. The fermentation is successful; there is gas around the hole and obviously collapsed, indicating that the dough is over-fermented and the dough can no longer be used. Come to make bread, it can only be used to make old noodles; if you can poke a hole to rebound immediately and use full flexibility, it means that the fermentation is not in place, and the time will be extended for a while;
6.
Put the fermented dough on a kneading mat, sprinkle a little flour on the mat, pat the dough a few times to exhaust, weigh the dough with an electronic scale, divide it into 8 equal parts, knead the dough and knead it into a drop shape, and let the plastic wrap relax for 10 minutes;
7.
Take a good dough and roll it into a long isosceles triangle with a rolling pin. The good dough is very obedient, and you can roll it out any way you want. If the dough is rolled back once it is rolled, it means that the dough is not in place and needs to be rolled out. Relax for a while; the length is about 30 cm, and the widest side is about 8-10 cm long;
8.
Roll it down from the wide side, and roll it down along the way. Don't be too tight or too loose. Press the tail underneath, and then bend both ends inward to form a horn-like shape;
9.
The 8 small horns are ready, and each one is prepared and placed on a non-stick baking tray. I used a small infinite bakeware for learning kitchen. It is a bit reluctant to put 8 croissants, so you need to adjust the position before you can lay it down; The blank is placed in a warm and humid place for secondary fermentation. I put it in the oven and use the "fermentation" function for 30 minutes;
10.
When the green body is nearly twice as big, the oven starts to preheat, and the upper and lower fire is 180 degrees; brush a layer of egg liquid on the surface of the green body, because the bread expands too close, it will expand further after entering the oven, in order to prevent Adhesion, I put a small piece of oil paper between each;
11.
Put the baking tray with the green body into the middle layer of the preheated oven, and fire up and down at 180 degrees for 25 minutes; after it is out of the oven, move it to the drying rack. When it reaches the hand temperature, it can be stored in a bag. It can be eaten directly or spread with jam , Sandwich eggs, etc. to make simple sandwiches, which can be used as breakfast or snacks.
12.
The croissant buns are mellow and soft, not enough to eat!
Tips:
1. With this formula, you can also make 1 450g mountain-shaped toast, or make other shapes of sweet buns;
2. The homemade plain yogurt is very thick, so the amount of water is adjusted according to the state of the dough;
3. The baking time and temperature are adjusted according to the temper of your own oven and the size of the dough; the baked bread can't be eaten, just store it at room temperature in a fresh-keeping bag, do not store it in the refrigerator, it will accelerate the starch aging, and it will taste hard. If you do not eat it for a few days, you can put it in the refrigerator and keep it in the refrigerator. When you eat it, warm it up in the oven and bake it for a while to restore its elasticity.
