Tomato Sauce Croissant

Tomato Sauce Croissant

1. Fresh tomatoes are peeled and cut into small pieces;

2. Use a food processor to make a very fine tomato juice;

3. Put flour, sugar, salt and yeast into the mixing tank of a household mixer and mix well;

4. Add tomato juice;

5. Stir it with a spatula into a flocculent shape, and add an appropriate amount of water to adjust the softness and hardness;

6. Start mixing the dough and add 35g butter when it becomes a dough;

7. Continue to stir until the dough surface is smooth and slightly elastic at the expansion stage;

8. Immediately spread the dough on a flat plate and put it in the refrigerator for 30 minutes.

9. Wrap in butter and warm it up in advance to cut open, and cut into thick slices;

10. Wrap it in plastic wrap, beat it with a rolling pin until it is soft, and connect it into a large piece;

11. Take out the frozen noodles, roll them into 2 times the size of the butter slices, and put the butter on the noodles;

12. Wrap it up, squeeze it tightly;

13. Roll out a large rectangular piece;

14. Fold one end 1/4, and the other end also fold, connect the two ends, pinch the connection;

15. Fold in half again to make four folds;

16. Roll out a large rectangular piece again;

17. Repeat step 14;

18. Repeat step 15 and fold it into quarters again;

19. Put it in a flat plate, cover with plastic wrap, and freeze for 30 minutes;

20. Finally, it is rolled into a large piece about 0.5cm thick again, and the crisping is completed.

21. Use a sharp blade and a ruler to cut off the four sides of the dough and make it into a regular rectangle;

22. Use a ruler and a sharp blade to cut the dough into an isosceles triangle with a base of 9cm and a height of 18cm;

23. Roll up from the bottom to the top corner

24. The whole bread dough, arrange it into the baking tray, and ferment at room temperature to 2 times its size

25. The fermented bread embryo is brushed with a layer of egg liquid, only the surface, not the crisp layer.

26. Put it in a preheated 210 degree oven and bake for 15 to 18 minutes;

27. Here is another picture.

Tips:

1. The steps are too detailed, there is nothing left to say.

2. Adjust the oven temperature and baking time according to the "temper" of your own oven.

3. I used the 40-fold shortening method twice, or three-fold shortening method. According to my habit, there is not much difference in taste.

4. Control the amount of water in the dough, and master the degree of softness of the dough and the degree of softness of butter slices.

5. Make your own and eat it yourself, use good shortening butter, just use margarine slices. The higher the fat content of butter, the better the quality, the stronger the ductility, and the easier it is to shorten. I chose a fermented butter roll with 82% fat content imported from France. I have bought the same butter slices before, and I haven't seen it for more than a year. Unexpectedly, the butter roll is also easy to use, but it adds a step to the trouble.