New Net Pet Bread "bai Fu Mei" Net Package
1.
Ingredients: T55 bread flour 250 grams fine sugar 20 grams sea salt 5 grams dry yeast 4 grams milk powder 7 grams water 150 grams Put all the ingredients except butter into the mixing bucket of the bread machine (if there is no sea salt, you can use ordinary salt instead)
2.
After the whipping is complete, you can see that the dough has formed. At this time, add 25 grams of softened butter to the dough and continue mixing
3.
Stir until the dough becomes a dough
4.
Put it in a fresh-keeping bag, press flat and put it in the refrigerator for 30 minutes
5.
Use the time of refrigerating the dough to make processed cranberries. Put 36 grams of cranberries in a bowl, pour in hot water (the amount to completely soak the cranberries is appropriate), soak the cranberries, (because I can't drink wine, so use hot water to soak) and wait for the cranberries After the dried berries are soaked, you can remove the water and use a kitchen paper towel to absorb the water.
6.
Wrap 145 grams of flaky butter in plastic wrap. Use a rolling pin to beat it up and down a few times, then roll it into a square, the size of which can be wrapped in the dough, and the rolled butter should be consistent with the hardness of the dough.
7.
Take out the refrigerated dough from the refrigerator and sprinkle some flour on the rubber mat to prevent sticking, roll it out into a rectangle, the size is just right to pack a thin slice of butter
8.
Put the butter slice in the center
9.
Fold the dough pieces on both sides, pinch the seams of the dough tightly so that the butter is completely wrapped in the dough
10.
Roll out the dough into a rectangle
11.
Fold 1/3 from each end of the dough to the middle to complete a 3-fold
12.
Then turn the dough 90 degrees to roll out the dough
13.
Then fold each 1/3 to the middle to complete 2 3 folds
14.
Put the folded dough into the fresh-keeping bag and refrigerate for 20-30 minutes, so that the dough can be fully relaxed at low temperature
15.
Take out the refrigerated dough and place it on a lightly floured rubber mat
16.
Roll it out again
17.
Fold the long and long dough pieces at 1/3 of the top and bottom, complete 3 folds, and put them in the refrigerator to chill and relax for 30 minutes.
18.
Take out the dough and roll it into a sheet with a width of 18cm and a length of 50cm, and cut off the irregular corners
19.
Divide into 6 long loaves of 8cm*16cm in size
20.
Place cranberries on one end of the rectangular dough
21.
Then start from the end where the cranberry is placed and roll it up into a roll
22.
Brush the bottom of the rolled dough with water to make it sticky
23.
Put it in a baking tray lined with greased paper, leaving enough distance between each small dough
24.
Finally, the fermentation temperature should not exceed 28 degrees, and the humidity should be maintained. The dough will end when it is 1.5 times larger.
25.
Preheat the oven at 180 degrees, and bake the middle layer on the upper and lower fire for about 25-28 minutes
26.
Take it out and put it on the grill to let cool
27.
Making ganache:
Put 50 grams of whipped cream in a small bowl, heat it in the microwave to about 60 degrees, just bubbling, add 50 grams of white chocolate and soak for 3-5 minutes
28.
Stir the softened chocolate slowly until the chocolate ganache becomes thick and shiny.
29.
Spread the chocolate ganache on the surface of the toasted croissant while it is hot
30.
Apply a thick layer. Finally, sprinkle thick milk powder on it and it’s done
Tips:
Xiaoyingzi's words:
1. The first step in making a clean bag is to make a croissant. The production process from oiling to plastic surgery requires room temperature below 18 degrees. High temperature butter is easy to melt due to high temperature, which will not only affect the shaping, but also destroy the layer and crispness of the croissant.
2. It must be noted here that the croissant dough contains a lot of butter, so the final fermentation temperature must not exceed 30 degrees, so that the butter will melt and flow out, which will affect the effect of opening.
3. When making croissants, the dough should always be kept at a low temperature in order to prevent the butter from being too soft and crisp, and the dough can also get enough looseness. If the dough shrinks a lot when you roll it, please put it in the refrigerator to relax for a while. Roll
4. If you are not in a hurry to bake the finished croissant dough, you can freeze it in the refrigerator in an airtight container first, and then take it out and thaw it in advance when you want to make it, but keep a certain humidity and avoid high temperature fermentation.
5. The ganache in the formula is a bit thin after mixing. I don't know if it is because of the Baiqiao brand. You can reduce the amount of whipped cream and use 40 grams.
