Croissants(niu jiao xiao mian bao )

Croissants

Introduction:

Production steps:

Step 1: mix the flour and yeast into the dough, then add in the yeast.

Step 2: add 10g butter to the mixed dough and continue to knead well to make the dough as smooth as possible. Then cover the dough with plastic film and put it into the refrigerator for low temperature fermentation for about 1 hour.

Step 3: add about 80g flour to the remaining 30g butter and oily dough, and then refrigerate.

Step 4: take out the fermented water mass and roll it into long strips.

Step 5: take out the dough, flatten it, spread it to one side of the dough, fold the dough in half and seal the mouth.

Step 6: fold the two sides of the cake to the middle, and then fold them.

Step 7: put the folded dough into the refrigerator for about 40 minutes, take it out, repeat the above steps of rolling and folding, and then put the folded dough into the refrigerator for another 40 minutes.

Step 8: roll out the second fermented dough, fold it, and refrigerate for 40 minutes.

Step 9: take out the fermented dough, cut it into pieces (obvious layering can be seen at this time), then roll it out and cut it into triangle shape.

Step 10: roll the flour cake into a triangle, and then roll it up from the big end along the triangle to form the shape of ox horn.

Step 11: put the dough germ into the baking pan, wake up for about 30 minutes, and then brush a layer of egg yolk on the surface. Put in the preheated oven, 200 degrees in the middle for 30 minutes.

Materials required:

Autogenous powder: 80g

Butter: 40g

Yeast powder: 3G

Sugar: 20g

Milk: 10ml

Salt: 1g

Note: 1. I also made coconut meringue. The crust of meringue is the same as croissant. On the right side of the table in Figure 9 is the coconut stuffing. 2. How to make coconut stuffing: 10g butter, 15g coconut, 6G brown sugar. Mix the materials and rub them into small balls. 3. There is no need to roll the cake skin into a triangle shape to make the coconut thousand layer crispy, just flatten it, squeeze it round as far as possible by hand, and then wrap it in the stuffing to close the mouth. After sealing, flatten the cake, and then cut two holes on the surface with a knife.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Niu Jiao Xiao Mian Bao