Layers of Milky Milky Croissant Feijuan of Middle-grade Mellow Milk
1.
First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin coated with a thin layer of oil, cover it with plastic wrap, and leave it in the refrigerator to ferment for 17 hours.
2.
The middle seed was taken out, torn into small pieces and mixed with the main dough material, and kneaded to the complete stage (the dough is relatively wet and sticky, I knead it for 10 minutes with the 3rd gear of the cook machine). The middle-type dough and the main dough are mixed and kneaded to the expansion stage and then continue to ferment for about 10 minutes.
3.
Flatten the fermented dough and divide it into 16 portions. Each serving is about 63 grams.
4.
Roll up and down into a rectangle with a rolling pin
5.
Turn it over and fold one corner in half.
6.
Press the other side up to form a triangle shape.
7.
All are done, cover with plastic wrap and let relax for 15 minutes. (This is only part of it, I can't take it)
8.
Rub long, into a hammer-like shape.
9.
All are done, cover with plastic wrap and let relax for 15 minutes.
10.
Squeeze the top of the small head and lift it slowly and roll it out.
11.
Roll up into a horn shape from the big end
12.
Finally pinch the end tightly
13.
Put the shaped dough in a baking tray and put a bowl of hot water in the oven for the final fermentation. Prove for about 35 minutes until there is no gap between adjacent doughs.
14.
Finally, the fermentation is over, and the surface is brushed with egg liquid.
15.
Put it into the preheated 170℃ oven, lower the middle and lower, and heat it up and down for about 29 minutes until it is colored.
Tips:
1. This type of bread belongs to 100% medium species. There is no flour in the main dough, so don't doubt it. There is also no butter.
2. The mold uses a 28*28 gold plate
3. The liquid volume of this formula is relatively large, because the water absorption of different seasons, different regions, and different flours are different, so you can reserve less. Or it may be thin during mixing, do not add flour, just knead for a while.
