Golden Croissant

Name: Golden Croissant
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g Flour; 45g Unsalted butter; 2g salt; 20g Whole egg liquid; a little Peeled white sesame; 60g All-purpose flour; 40g White sugar; 3g yeast; 95g carrot juice

by Sheep kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This golden croissant refers to Sister Freedom’s recipe, but is still modified. It is added with 60 grams of all-purpose flour and carrot juice is used for the liquid. It's a pity that my plastic surgery is not good enough. The golden horns are not awe-inspiring at all. They are blunt, like the horns of a little sheep.
This bread has a large amount of sugar and butter, the taste is very good, and the aroma is tangy. Take pictures and eat them. After taking the pictures, the two breads are already eaten. It is crispy on the outside and soft and chewy on the inside. If not for calories, I would like to eat another one. "

Ingredients

Golden Croissant

1. Juice the carrots and put them in the bread bucket together with the egg liquid.

2. Add flour, sugar in one corner, salt in one corner, and yeast in the middle.

3. Mix it slightly with a spatula to avoid lifting up the dry powder. Follow the good bread bucket and select the imix program to knead for 15 minutes, add 30 grams of softened butter, and knead for another 10 minutes.

4. The kneaded dough is taken out and rounded.

5. Divide into 7 equal parts and round them separately.

6. Roll into a drop shape.

7. Take a portion of the dough, knead it again, flatten it, and roll it out into a long triangle.

8. Turn it over and make a small cut in the middle of the wide end.

9. Divide the gap outward and roll it up.

10. Pinch tightly at the interface.

11. Bend both ends.

12. All are reshaped and placed in a baking tray.

13. Cover with plastic wrap and ferment in the oven to 2 times the size. (Place a plate of hot water under the baking pan)

14. Brush a layer of egg wash and sprinkle with white sesame seeds.

15. Put it in the middle and lower part of the preheated oven, heat up to 180 degrees, lower the heat to 185 degrees, bake for ten minutes, take out and brush with a layer of melted butter.

16. Bake for another 10 minutes, and cover with tin foil when the color is satisfied. Brush the butter again while it's hot after baking. (A total of 15 grams of butter brushed)