Mini Croissant

Name: Mini Croissant
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 serving Dough; 50g egg

by Junzhi

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

I remember I once said that an elegant gesture should be used to make bread. Do you want your hands full of flour. Are you busy in the kitchen in a hurry, or do you do everything you need to do every step of the process, and use your mouth with a casual smile to welcome the fragrance of the house when baking?
I like Danish bread a long time ago. When I was in college, I often used two or three bites of small croissants to solve my own breakfast. It was not until I could make croissants that I discovered that the rich flavor of my own butter was more amorous.
Croissant, the transliteration of Croissant, the name alone is full of "elegant" charm. Of course, you can also call it a croissant or a croissant. Just as different names will bring different feelings, different mentalities will also bring different production experiences.

Ingredients

1 serving Dough
50g Egg

Mini Croissant

1. After rolling the Danish dough into slices with a thickness of 0.4cm, use a knife to cut into small isosceles triangles with a base length of 5cm and a height of 11cm; cut a knife in the middle of the base of the small triangle

2. Turn up the cut bottom edge and roll it up slowly. As shown in the picture; when it is about to roll up, brush a layer of whole egg liquid on the tip of the top, and then roll it up completely

3. Arrange the rolled veal horns on the baking tray, leaving a little space between each horn. The final fermentation is carried out under the conditions of 35 degrees and 85% humidity, and the fermentation is about 2 times the original size (about 40 minutes to 1 hour); after the final fermentation, brush a layer of whole egg liquid on the surface and put it into the Heat the oven at 200 degrees, bake for about 10 minutes, and the surface will be golden yellow.

Tips:
1. When cutting the dough, it is best to use a sharp knife. A knife that is too dull is not easy to cut, which will cause the layers of the dough to stick together and affect the delamination;
2. Because this Danish dough formula has a low fat content, no fat will leak out when the croissants are baked. If the fat leaks out during baking, it means that the Danish bread dough is made incorrectly, the butter is not evenly layered or the layer is thick, and the Danish bread dough needs to be re-made.