Feijuan's Croissant

Name: Feijuan's Croissant
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 35g Caster sugar; 3g salt; (Fast hair) 1g Dry yeast; 19g protein; 2g Instant dry yeast; 75g milk; 100g Light cream

by Kexin yk

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

If I only had one chance to make a bread, then I would definitely choose Feijuan's middle-grade yeast milk recipe.
Do it countless times and still like it very much.
No need for other fillings and ingredients, like its original flavor the most, and enjoy its milk flavor.
Today's croissants are still super soft, brushed strips, finely savory, and chewing slowly makes people super satisfying.

Ingredients

Feijuan's Croissant

1. First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin coated with a thin layer of oil, cover it with plastic wrap, and leave it in the refrigerator to ferment for 17 hours.

2. First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin coated with a thin layer of oil, cover it with plastic wrap, and leave it in the refrigerator to ferment for 17 hours.

3. First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin coated with a thin layer of oil, cover it with plastic wrap, and leave it in the refrigerator to ferment for 17 hours.