Croissants
1.
Put the ingredients into a blender and stir. After the flour becomes a dough, add the butter and turn it slowly and quickly.
2.
After a group. Put it in the refrigerator and chill for 30 minutes to relax.
3.
Roll out the dough, add flaky shortening and fold it up.
4.
After turning 90 degrees, roll it longitudinally to a length of 60cm, then fold it in half as shown in the figure, then fold it in half and let it rest for 15 minutes
5.
Repeat the fourth step to roll the book into shape.
6.
Roll out the dough and cut it into a triangle with a thickness of 5mmx a width of 9cmx17cm.
7.
Then roll it up from the wide side, as shown in the picture, I made 3 chocolate fillings. Chocolate is easy to melt in hot weather, so please refrigerate it and use it quickly. Otherwise, it's a little bit revealing like me, and then it will wake up for 60 minutes.
8.
Proof until 80% of the size is brushed with egg wash. Then put it in the oven and heat it up to 200, then down to 190°C. It took about 18 minutes. I really saved the leftovers and baked them in a paper cup. Local tyrants, please ignore the leftovers. The placement is a bit crooked, please detour children's shoes for obsessive-compulsive disorder.
9.
Finished picture.
Tips:
1. Zhongyu bread wheat flour is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. Bread flour with strong wheat flavor and wheat flavor. The protein quality is good, the gluten content is higher, the bread products are plump, the structure is fine and the water absorption is high.
2. The wheat flour for Zhongyu cake is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. It is rich in protein and has a strong aroma of wheat; the cakes have good expansion force, large volume, high yield, strong stability, full appearance, soft and delicate tissue, and the products are soft, delicious and elastic.
