French croissant(fa shi niu jiao bao )

French croissant

Introduction:

"It's a very detailed way to make French croissants. Here are pictures of every step http://blog.sina.com.cn/laetitiaqian Hope to share with you (: This is a very classic French bread. If you take a bite, you will fall in love with its crisp and delicate taste. "

Production steps:

Step 1: melt 15 grams of butter in a small pot. Mix the baking powder in warm water. Add salt, sugar, milk powder, melted butter and warm water mixed with baking powder. Start kneading from the outside in. (for people who don't have a toaster, like me, making bread is a complete manual job! The dough needs to be kneaded for at least 15 minutes. The dough will be delicious only when it has muscle strength.)

Step 2: put the kneaded dough in a large container, cover the container tightly with preservative film, and ferment at 22 ° for one to one and a half hours to double the dough volume. (I still ferment under the lamp)

Step 3: press the air out of the dough with your fist and let it return to its previous size. Then wrap the dough again and put it in the refrigerator at 4 ° for 1 hour to double the size of the dough again. Squeeze out the air with your fist again and put the dough in the freezer for 30 minutes.

Step 4: roll the butter at room temperature into flakes to wrap it in the dough. I have to cut the butter into thin pieces, wrap it in plastic wrap or baking paper and roll it out

Step 5: roll the prepared dough into a rectangle, about 3 times the length and width.

Step 6: take half of the prepared butter, spread it on the dough, fold the dough three times (as shown in the picture, remember to sprinkle more and less when rolling the dough). If you sprinkle too much butter, it will come out easily. Turn the surface 90 ° and roll it into a rectangle. Do not add butter and fold it again. Put the noodles in the freezer for 30 minutes and then in the refrigerator for 4 ° for an hour.

Step 7: take out the dough, repeat "6" above, add another part of butter, fold 3 times twice. Again, put the noodles in the freezer for 30 minutes and put them in the refrigerator for 4 ° for an hour.
(no, it's troublesome? Hehe, I feel different from other methods. Here, I need to add butter twice to make the noodles better layered and crispy!)

Step 8: roll the prepared dough into a 6 mm thick rectangle. Cut into a 14cm x 16cm triangle, cut a knife at the bottom of the triangle and roll it up. (xiaoniujiaobao is ready ~)

Materials required:

Flour: 210g

Butter: 15g

Fermentation: 5g

Milk powder: 5g

Salt: 4 g

Sugar: 30g

Note: brush each bread with eggs again and put it in the oven. Bake at 210 ° for 5 minutes, then cool to 190 ° for 10 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: Original

Chinese PinYin : Fa Shi Niu Jiao Bao