Improved Version of Raisin Croissant
1.
Add water, oil and other liquids to the bread bucket in turn, add salt and fine sugar, sieve in high-gluten flour and low-gluten flour, add yeast, start two kneading procedures, take out and knead until the film is formed
2.
Put it in a fresh-keeping bag, press flat and put it in the refrigerator for 30 minutes
3.
Roll the frozen dough into a square, put 5 pieces of cheese together and roll it into a slightly larger square and place in the middle
4.
Dry grapes to control the moisture or use kitchen paper to absorb the moisture, sprinkle on the cheese, fold inward on the four sides, and pinch the folds tightly
5.
Roll out into a rectangle, fold inward from the left and right thirds
6.
Roll in the direction of the fold
7.
Fold inward again from the left and right thirds (second time)
8.
Roll in the direction of the fold, and fold inward from the left and right thirds for the third time
9.
Put it in a fresh-keeping bag and put it in the refrigerator for 1 hour
10.
Take out the loose dough
11.
Roll the loosened dough into a 4 mm thick rectangle and cut it into isosceles triangles with a sharp blade
12.
Roll up the isosceles triangle dough from top to bottom
13.
Into the bakeware
14.
Put it in the oven at 45 degrees and 40 minutes for the second fermentation
15.
Take out the fermented dough and brush the egg liquid
16.
Preheat the oven at 200 degrees, bake the upper and lower heat for 10 minutes in the middle layer, adjust to 180 degrees and bake for about 5 minutes, and bake until the surface is golden.
17.
Baked.
Tips:
1. 40g butter for the original dough, wrapped in 240g butter.
2. The taste and organization of the finished product are different due to different folding times.
