Yellow Peach Croissant
by Lizhi Food
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. The ingredients other than the flaky butter are put into the bread machine and dough for about 20 minutes at a time until the dough is smooth, without basic fermentation.
2. Live it into smooth dough and divide it into two equal parts. This is easier to handle. Spread it into slices and freeze for 30 minutes, or freeze it overnight. The next day, it will be thawed with the flaky butter until it is almost soft and hard, and then operate.
3. The butter is thawed and softened slightly. I divide it into two portions. Each portion is 100 grams of butter. Spread flour on the cutting board and roll it into a suitable size square.
4. Roll the frozen dough into a circle and wrap the rolled butter.
5. Wrap the butter.
6. Roll out into a rectangle after wrapping.
7. Rolled dough pieces.
8. Fold in three for the first time, fold from both sides to the middle.
9. Fold it and roll it out again.
10. The second three-fold, a total of two or three three-fold, and then roll out.
11. Roll into a dough sheet with a thickness of about 4 mm.
12. According to the size of the peach, cut into squares of appropriate size.
13. The cut noodles are fermented to double the size, and the fermented noodles are brushed with egg liquid.
14. Drain the canned peaches, then press the peaches in the middle of the dough.
15. Preheat at 190 degrees into the middle of the oven and bake for about 20 minutes.
16. Roasted yellow peach croissant.
