Sesame Crispy Bottom Salt Croissant

Name: Sesame Crispy Bottom Salt Croissant
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 50g Cake flour; 10g milk powder; 20g Caster sugar; 12g Whole egg liquid; 35g Old face; 135g Cold water; 5g salt; 20g butter; 3g Dry yeast; Some White sesame

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The salt croissant from Japan is named because it looks like a croissant and has more salt than ordinary bread. Although excessive salt intake is bad for your health, bread is not eaten every day. If you have a little bit more occasionally, try to reduce the intake of salt in other foods!

The salt croissant on the outside is too salty, so I made a small adjustment according to the recipe in the book and made today’s plate of 7 crispy sesame salt croissants.

The surface is not brushed with egg liquid, and the step of brushing with salt water is omitted. The earthy color is particularly attractive. The freshly baked salt croissant is particularly fragrant, especially the sesame base. It is crispy and contrasts strongly with the soft and buttery inner core. I just wanted to taste it, but I accidentally ate 2 of them.

You may have to ask, isn't there just 7 in this photo? Why did you "eat two accidentally"? The basket with this bread is a "cornucopia"?

Haha, because I baked 7 for the first time, I didn't allow me to take photos at all, so I was robbed of them by the relatives and children who came as guests. Fortunately, it is not difficult for me to make bread. Knead a piece of dough and bake it to "achieve" the salt croissant I see now.

Sesame Crispy Bottom Salt Croissant

1. The main ingredients of the bread are ready: bread flour, cake flour, old noodles, milk powder, butter, fine sugar, egg liquid, ordinary dry yeast, cold water, salt; the amount of salt is more than the usual amount of sweet bread; the old noodles are made last time The fermented bread dough should be stored in the refrigerator and used after taking an appropriate amount to warm up;

Sesame Crispy Bottom Salt Croissant recipe

2. Put all the ingredients except salt and butter into the kneading bucket;

3. Stir the ingredients at low speed for 1 minute, then turn to medium speed to beat the dough. The dough is slightly smooth and then add salt;

4. Beat at low speed for 1 minute, then turn to medium and high speed until the dough is soft and can hold the thick film, add butter;

5. Whisk at low speed for 2 minutes to make the butter completely melt into the dough. Turn to medium and high speed whipping until the dough is soft and shiny, which can hold out a transparent and elastic film;

6.

7. The dough is rounded and placed in a basin, and the fresh-keeping film is fermented at room temperature; now the room temperature is about 25 degrees;

8. When the dough has doubled in size, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking;

9. Pour the dough on the operating table, tap lightly to exhaust, weigh into 7 equal parts, each weighing about 70 grams; after rounding, cover with plastic wrap and relax for 15-20 minutes;

10. Knead the loose dough into a drop shape, place it in a baking tray lined with greased paper, and freeze it in the refrigerator for 10 minutes;

11. Prepare salted butter in advance and cut into small strips of about 4 grams; unsalted butter must be taken out in advance and softened before use;

12. Leave the frozen dough for 10 minutes at room temperature for 10 minutes, and then roll it into an inverted triangle. The top is about 8 cm wide and the length is about 32 cm. Place a strip of salted butter on the top and a little unsalted butter on the middle dough;

13. Wrap the salted butter with the dough;

14. Rolled from top to bottom into a roll, with the tail pressed down;

15. Spread a little cold water on the bottom and dip white sesame seeds;

16. Place the yards in the baking tray, leaving enough room for expansion; place them in a warm environment no higher than 32 degrees for the second fermentation; I put them directly in the oven for natural fermentation;

17. When the bread is doubled in size, apply a little water on the surface and sprinkle a few white sesame seeds on the surface; you can also brush the surface with salt water; to prevent the bread from expanding and sticking together when heated, you can put a piece of oil paper on the adjacent place to isolate; Heat 190 degrees;

18. Put the raw bread into the middle layer of the preheated oven, and fire up and down 180/195 degrees, 22 minutes;

19. After being out of the oven, move to a drying rack, eat when warm, the bottom is crispy, and can be stored in a bag after cooling.

Tips:
1. Adding a small amount of low-gluten flour to the flour can increase the softness of the bread; the "top-baked good" bread flour I used has a protein content of 12%, and 50 grams of cake flour is added, and the taste is soft; while the salt of the old noodles can be added. Song, it has a unique taste, it doesn’t exist or you don’t need to add it, and the proportion of other materials remains unchanged;
2. Don't wrap too much unsalted butter to prevent too much fat and make the dough not easy to expand;
3. The surface of the raw bread is not brushed with egg liquid. You can brush with salt water to increase the salinity, or brush with butter to make the color more beautiful. You can also brush with butter or milk on the surface after baking.
4. The baking temperature and time are adjusted according to the actual situation of the oven.