Golden Croissant

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

by Sheep kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

This golden croissant refers to Sister Freedom’s recipe, but it 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. Squeeze the carrot juice and put it in the bread bucket with the egg liquid

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

3. Use a spatula to mix a little bit, so as not to raise the dry powder, follow the good bread bucket, select the imix program to knead for 15 minutes, add 30 grams of softened butter, and knead for another 10 minutes

4. Take out the kneaded dough and round it up

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 at the interface

11. Bend both ends

12. All are reshaped and placed in the 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, sprinkle with white sesame seeds

15. Put it in the middle and lower layer 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. After the oven is hot, brush the butter again (a total of 15 grams of butter)