Danish croissant(dan mai niu jiao mian bao )

Danish croissant

Introduction:

"It's not difficult to make homemade croissants. As long as you strictly follow the weight and steps of the recipe, you can bake fresh and delicious croissants at home, and the cost is much cheaper than buying them. You can make a large plate for only a few yuan. Interested in TX might as well try to do success, a sense of achievement! Danish croissants belong to a group of crisps. After mastering its method, you can easily make any crisp bread. Whether it's Danish toast or crisp bread with different shapes, their production process is basically the same, but the final shaping is different. "

Production steps:

Step 1: weigh all the ingredients and pour them into the toaster except butter.

Step 2: select the face work file and face for 20 minutes.

Step 3: put the butter in and continue to knead the dough; when the bread maker finishes kneading, check whether the dough is kneaded to form a film in the rest room.

Step 4: ferment the dough to twice the original size for the first time, gently squeeze the dough by hand to remove bubbles, and put it in the refrigerator for 20 minutes to relax; put the butter into the fresh-keeping bag, press it into thin slices with rolling pin, and put it in the refrigerator until hard.

Step 5: take out the frozen dough and roll it into a rectangle. Place the butter slice in the center.

Step 6: fold the dough at one end and cover it with butter. Fold the other side of the dough to another side and pinch the edges around.

Step 7: rotate the folded patch 90 degrees, place the patch down, roll it into a rectangle, cover and fold it in half.

Step 8: use a rolling pin to roll the four corners of the dough into a regular rectangle. (if bubbles are found in the dough during rolling, prick it with toothpick to release air)

Step 9: refrigerate for 30 minutes, repeat three times.

Step 10: roll the dough into a rectangle with a thickness of about 1.3cm, and cut it into a small isosceles triangle with a knife.

Step 11: take a small triangle and make a cut at the middle point of the bottom of the triangle; hold the two corners with two hands, roll up, brush a layer of whole egg liquid on the top tip, and then roll up completely.

Step 12: roll it up and put it into the baking tray. As for the temperature of 30 ℃ and humidity of 65%, carry out the final fermentation.

Step 13: after fermentation, take it out, brush a layer of whole egg liquid on the surface, put it into a preheated oven of 200 degrees, bake for about 10 minutes, and the surface is golden.

Materials required:

High gluten flour: 170g

Low gluten flour: 30g

Fine granulated sugar: 50g

Butter: 20g

Milk powder: 12g

Eggs: 40g

Salt: 3 G

Dry yeast: 5g

Water: 88 G

Note: 1, the use of butter wrapped in oil will make the production more difficult, because it is very hard when cold, slightly higher temperature and become very soft. But it allows you to make crispy bread with the highest taste. 2. Danish dough is different from Melaleuca pastry. In the production process, Danish dough is in the process of continuous fermentation. The rolling and folding time should be controlled to avoid excessive or insufficient fermentation. 3. The dough does not need to reach the expansion stage. Stir until smooth and the gluten begins to form. Because in the process of rolling and folding, gluten is still produced, if the stirring is excessive, the quality of the finished product will be affected. 4. When shaping and cutting dough, be sure to use the sharpest blade to cut. If the knife is too blunt, it is easy to make each layer of the incision pastry stick together, affecting the pastry effect. 5. When brushing the egg liquid, do not let the egg liquid flow to the cross section, it will also make the layers of pastry stick together. 6. If the baking temperature is too low, it will affect the stratification of bread. Too high, dough set too fast, will also affect the crisp and volume of bread. 200 degrees is the best temperature. But if you find that the surface is easy to burn at this temperature, you can lower the temperature after the dough is fully expanded.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Dan Mai Niu Jiao Mian Bao