Danish croissant(dan mai niu jiao bao )

Danish croissant

Introduction:

"Niujiaobao is a kind of bread with crisp layer. It tastes crisp on the outside and waxy in the inside. It's not sweet and has a crisp flavor. Because it's wrapped with butter and roasted, it has distinct layers and tastes great. Let's go

Production steps:

Step 1: knead all the ingredients and 25 grams of butter into a dough until the expansion stage, and do the basic fermentation to 2.5 times the size. Brush the bread with half of the egg. Next, wrap in butter.

Step 2: Pack 180g butter in fresh-keeping bag, flatten it into 0.3cm thin slice.

Step 3: make a good butter slice like this. Keep it in the fridge. If softening is not easy to operate, refrigerate for 20 minutes before taking it out.

Step 4: squash and exhaust the basic fermented dough to form a piece, twice as large as butter. Place the butter in the middle of the dough.

Step 5: tighten all the necks. Cover the dough with butter.

Step 6: slice the dough.

Step 7: fold the left and right sides in the middle to make the first round of 3-fold, refrigerate and wake up for 10 minutes.

Step 8: take out the first round of 3-fold dough from the refrigerator and open it.

Step 9: fold it like a quilt, fold it left and right again, fold it into the second round, put it in the refrigerator, refrigerate it, take it out after 10 minutes, and then open it. Repeat this step for 3 times.

Step 10: take out the third round of 3-fold dough from the refrigerator, slice it into 0.4cm later, and use a knife to cut it into equal triangle dough.

Step 11: Take 1 triangle dough and cut a small opening in the middle of the lower horizontal line.

Step 12: roll both sides up with the tip of your hand.

Step 13: roll up like this.

Step 14: glue the two sides of the interface to each other to form a horn package.

Step 15: put the prepared horn into the baking pan, put it into the oven to develop the ferment, and do the second fermentation to 2.5 times the size. A bowl of hot water can be put under the baking tray to keep moisture.

Step 16: take out the fermented bread and gently brush the surface with egg liquid. Preheat the oven at 170 ℃ for 5 minutes, then put the bread into the middle layer of the oven and bake it at 170 ℃ for 15 minutes.

Step 17: the finished product comes out of the oven.

Materials required:

High gluten flour: 300g

Yeast: 8g

Sugar: 30g

Salt: 3 G

Butter: 25g

Egg: 1

Milk: 130g

Flaky butter: 180g

Note: small reminder: oven temperature depends on the individual handcuff oven. This portion can be divided into 16 portions.

Production difficulty: unknown

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Dan Mai Niu Jiao Bao