Danish Croissant

Name: Danish Croissant
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 40g Low-gluten flour; 1 piece egg; 130g butter; 100g milk; 35g Sugar; 2g salt; 5g yeast; Some Egg liquid

by Little Lotus in the Wind

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

4

When I didn't jump into the sweet pit of baking before, every time I saw the golden layers of croissants in the pastry room, I was always wondering how the bread could make such a thin layer! Now that I have learned it by myself, after I have eaten it with high-quality imported butter, I find it hard to swallow when I go back and try the crispy bread made by the best local bakery. Although the bread is still golden and well-defined, the smell of chemical fragrance in one bite is not the full of pure milk aroma of my own work. Although this kind of bread is delicious, it is not often made. After all, it is too troublesome to make. You have to fold the quilt to make the dough. The finished product can be made through various complicated operations. It is because of the complexity that it is made more rare. The more precious it becomes, so every time I eat this bread, I always feel grateful and thank God for giving us such a wonderful food.

Ingredients

200g High-gluten Flour
40g Low-gluten Flour
1 piece Egg
130g Butter
100g Milk
35g Sugar
2g Salt
5g Yeast
Some Egg Liquid

Danish Croissant

1. Put milk, eggs, sugar, salt, high powder, low powder, and yeast into the bucket of the bread machine in sequence.

2. Select the kneading program, set for 20 minutes, start the bread machine and start kneading.

3. Add 25G butter when kneading for 10 minutes to continue kneading.

4. The dough is ready to reach the smooth expansion stage, and leave it at room temperature for half an hour.

5. Roll the rested dough into a rectangular sheet and put it in the freezer of the refrigerator for half an hour.

6. Cut 130 grams of butter, cut into regular square slices as much as possible, and leave it at room temperature for 10 minutes.

7. Wrap the butter that has been warmed for 10 minutes in plastic wrap, and gently tap it with a rolling pin. Tap on both sides alternately until the butter slice is about 3mm. When it feels slightly soft, roll it into a slice with a thickness of about 2mm.

8. Take out the frozen noodles and place them on a chopping board with dried noodles, and put butter on one side of the noodles.

9. Fold the leather on the other side, wrap the butter, and pinch the edges tightly.

10. Use a rolling pin to gently tap the dough outwards, tapping both sides, and then slowly roll the dough out.

11. The rolled dough piece was folded over from one third.

12. Fold the other side up again, wrap it in plastic wrap and put it in the refrigerator for half an hour.

13. Take out the chilled and loose dough, continue to tap it with a rolling pin, repeat the folding and refrigeration step just now, and fold it at least 3 times.

14. Roll the folded dough into a 2mm dough.

15. Cut into isosceles triangles with a base length of 5cm and a height of 15cm.

16. Cut a 1 cm long mouth in the center of the bottom, brush with egg wash, sprinkle with sugar, roll it into a croissant shape, brush the skin with egg wash, sprinkle with sugar.