Golden Croissant

Name: Golden Croissant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g High fan; 60g Low powder; 40g Caster sugar; 16g milk powder; 2.5g salt; 60g egg; 3g Instant dry yeast; 80g Sweet dough; 60g butter; Some The right amount of egg liquid; Some White sesame seeds; 30g water

by Gu Zi's mother

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Golden croissant, although not as soft as other breads,

The golden croissant is hard and chewy,

In the back, it’s the one that gets more fragrant as you chew

I think it's very delicious.

If you often eat soft bread,

You can also try to replace this kind of chewy bread,

I think it's also very good,

It is a good bread worth recommending. "

Golden Croissant

1. Take out the sweet dough in advance to thaw.

2. Except butter, all ingredients including sweet dough are put together and kneaded into a ball.

3. Add butter and knead until the surface of the dough is smooth.

4. After the dough is rounded, let it rest for 10 minutes.

5. Roll out the dough into rectangular slices.

6. Use a knife to cut the rectangular slices back and forth into several equal parts of upside down triangle slices.

7. Take a triangular sheet and turn it over and roll it up from top to bottom.

8. Preheat the upper and lower layers at 180 degrees for 15 minutes and the surface will be golden.

Tips:
Tips:

1. The sweet dough in the raw materials can be the extra dough that we usually make bread after basic fermentation,

Put it in the freezer compartment of the refrigerator, take it out in advance and thaw it before use.

2. The final fermentation of the croissant is not obvious, but it expands faster after entering the oven.

3. The golden horns are very chewy, and the more they chew, the more fragrant they will be.