Croissant(yang jiao mian bao )

Croissant

Introduction:

"Now, no matter what kind of bread I make, I will soak the flour in advance, so it will be very easy to knead the dough. No matter by hand or in the bread maker, it usually needs two times to knead the dough. In this hot summer, it is easy for the bread maker to turn to heat, so the soaked dough can knead the dough to form a film, which not only extends the life of the bread maker, but also saves energy Time. Next, I'll continue to work on my West Point. It's a long way to go

Production steps:

Materials required:

High powder: 130g

Low powder: 50g

Anjia butter: 15g

Egg liquid: 30g + 20g

Sugar: 20g

Milk: 80g

Yeast: 3G

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yang Jiao Mian Bao