French Traditional Croissant

Name: French Traditional Croissant
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Arowana high-gluten flour; 100g Arowana low-gluten flour; 120g warm water; 20g butter; 120g Butter (packed); 3g yeast; 10g Caster sugar; 4g salt; 15g milk powder

by Seung Chan Mommy CCM

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Croissant is a traditional French bread. Although it is wrapped in a lot of butter, as long as the bread is successfully opened, the honeycomb structure can be formed by cutting the bread. The taste is very soft and soft. Although most of the bread is made with high-gluten flour, I always use high-gluten flour and low-gluten flour every time I make this bread. Because all the high-flour is used, the dough has too strong gluten, which increases the difficulty of rolling and folding. Low flour, the dough will be less gluten, so that it is convenient to roll thinner by hand. "

Ingredients

French Traditional Croissant

1. Prepare all the ingredients in advance.

2. Put the liquid material in the bread bucket first, then put the flour, turn on the kneading function for 15 minutes, and knead to the expansion stage.

3. Add the softened butter and continue to knead the dough for 5 minutes until it is complete.

4. Lift the dough and a flexible film will appear.

5. Roll the dough into large squares and the butter into small squares.

6. The dough is raised from all sides, pinch the seal tightly, and put it in the freezer for 30 minutes.

7. Take out the dough and roll it out into strips.

8. Fold it up like a quilt, then put it in freezing for 30 minutes, then repeat steps 7 and 8, and put it in freezing for another 30 minutes.

9. Roll out the dough into long strips and cut out triangles.

10. Roll up from the bottom of the triangle.

11. Put it into the baking tray, and after the dough has risen to 1.5 times its size, brush the surface with egg wash.

12. Preheat the oven at 200 degrees and bake for 18 minutes.

Tips:
1. To make open crisp bread, the dough needs to be frozen when open, the purpose is to control the yeast fermentation, because once the yeast ferments, a lot of air will be formed in the dough, which is inconvenient to roll and fold. The low temperature method is more convenient for us to control the dough status.
2. Baking croissants needs to be carried out at high temperature, because high temperature will quickly set the shape of the bread and prevent the wrapped butter from leaking slowly, which will affect the taste of the finished product.