Danish croissant

Overview

Croissant is a bread with crispy layers. It tastes crispy on the outside and waxy on the inside. It is not sweet and has a crispy texture. Because it is wrapped in butter and roasted, it has clear layers and tastes great. Work begins!

Tags

• baking
• pregnant women
• maternity
• old man
• breakfast
• students
• butter
• egg
• high gluten flour
• sugar
• yeast
• flaky butter
• milk
• salt

Ingredients

Steps

1. 1 Knead all ingredients and 25 grams of butter into a dough until it reaches the expansion stage, and make a basic fermentation until it is 2.5 times in size. Brush the surface of the bread with half of the egg. Next roll in butter.

   

2. 2 Put 180 grams of butter in a plastic bag, flatten it into thin slices of about 0.3 cm.

   

3. 3 The butter slices look like this. Refrigerate until ready. If it softens in the middle and is difficult to handle, you can put it in the refrigerator for 20 minutes before taking it out for operation.

   

4. 4 Flatten and deflate the basically fermented dough, and roll it into a dough sheet, which is twice as large as the butter. Place the rolled butter piece in the middle of the dough.

   

5. 5 Tighten all closures. Enclose the butter in the dough.

   

6. 6 Flatten the dough into thin sheets.

   

7. 7 Fold the left and right sides toward the middle to form the first round of 3-fold folds. Place in the refrigerator to rest for 10 minutes.

   

8. 8 Take the first round of dough from the refrigerator and fold it into 3 parts.

   

9. 9 Fold it into thirds from left to right like folding a quilt. After folding the second fold into thirds, place it in the refrigerator to rest for 10 minutes, then take it out and unfold it again. Repeat this step 3 times for a total of 30% off.

   

10. 10 Take out the third round of 3-fold dough from the refrigerator and roll it into 0.4 cm sheets. Use a knife to cut the dough into relatively equal triangles.

    

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

    

12. 12 Pull the two sides apart with your fingers and roll them up.

    

13. 13 Roll it up like this.

    

14. 14 Then glue the two sides to each other to form a croissant.

    

15. 15 Arrange the prepared beef horns on a baking tray, put it in the oven and turn on the fermentation setting for the second fermentation until it doubles in size. A bowl of hot water can be placed under the baking pan to keep it hydrated.

    

16. 16 Take out the fermented bread and lightly brush the surface with egg wash. After preheating the oven to 170 degrees for 5 minutes, place the bread in the middle of the oven and bake at 170 degrees for 15 minutes.

    

17. 17 The finished product is released.