#trust之美#the Practice of Croissant
1.
1 After diluting the mother of filial piety with a small amount of water, pour milk, salt, sugar, olive oil, and egg white. Use a manual whisk to mix well, and then pour in flour twice.
2.
After mixing, knead it into a dough. If it is sticky, add a little low-gluten flour. Knead it for a few times. It is not sticky. Put it in a basin and cover with plastic wrap. I wake up for about 40 minutes. My home is in the northeast with geothermal heat and the indoor temperature is zero. It’s 30 degrees, so it wakes up quickly. If it’s cold in the room, you can put it in a pot with warm water.
3.
Wait until the dough is doubled
4.
Knead it a few more times to exhaust, then divide it into eight small doughs, cover with plastic wrap and wake up for 20 minutes
5.
Then knead it a few times and rub it into a long strip, with a pointed end that is close to a conical shape.
6.
Use a rolling pin to roll into a skin shape, not too thin, one end is wide and the other is narrow, so that the roll is particularly beautiful. When sprinkled with black sesame powder, cut a half inch long mouth in the middle of the top of the wide skin, like fold on both sides , Homeopathy rolled up.
7.
When it is rolled, place it on a baking tray with greased paper, cover with plastic wrap, and let it rise for 1 hour
8.
The proofed croissant is twice as large as the original one! At this time, beat the egg yolk evenly, use a brush to dip the egg yolk paste on the bread base, and sprinkle with white sesame seeds
9.
Oven preheating: the upper and lower tubes are 170 degrees, the middle layer, and bake for 20 minutes. The heat of each oven is different. It can be adjusted according to the heat of your own oven. Pay attention to the color in about five minutes after the test. Brush the corn oil after taking it out. When the colors on the left and right are the same, you can cover them with greased paper to prevent the color from baking black. You can take the test for five minutes.
Tips:
Attention, attention, it must be well proofed, this is very important, otherwise the croissant tested does not have a soft texture, and pay attention to the color during baking, as long as it is made according to the recipe, it will be successful.
