Milk flavored croissant(nai xiang niu jiao bao )

Milk flavored croissant

Introduction:

"If you want to make croissants, how can you feel a little like the moon after baking? The croissants are a little too short. Let's call them croissants. Ha ha. "

Production steps:

Step 1: put the egg liquid, milk, flour and yeast in the bread barrel

Step 2: stir for a few minutes to form a group and ferment

Step 3: tear the dough and stir with salt, sugar and butter for 30 minutes

Step 4: take it out and divide it into several portions. Wake up for 15 minutes

Step 5: knead into water drops

Step 6: rolling from the big end to the bottom

Step 7: pinch both ends tightly and roll up

Step 8: rub a little bit longer and make it into horns

Step 9: put into the baking tray and ferment

Step 10: brush the egg on the bread germ

Step 11: preheat the oven and bake at 180 ℃ for 10 minutes

Materials required:

High gluten flour: 250g

Milk: 100g

Egg liquid: 40g

Yeast: 3 G

Butter: 10g

Salt: 2G

Sugar: 20g

Brush surface egg liquid: 10g

Note: when coloring, cover with tin foil. The amount of liquid depends on the water absorption of flour.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Xiang Niu Jiao Bao