Milk yellow croissant(nai huang niu jiao bao )
Milk yellow croissant
Introduction:
Production steps:
Materials required:
GAOJIN powder: 400g
Low gluten powder: 100g
Eggs: 2
White granulated sugar: 50g
Butter: 25g (120g sandwich)
Yeast: 9g
Salt: 5g
Water: 220g
Custard powder: 50g
Powdered sugar: 150g
Chengfen: 50g
Egg yolk: 1
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Nai Huang Niu Jiao Bao
Milk yellow croissant
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