Croissant with horns

Overview

When you hear the name, your first reaction is to think of something shaped like a horn. That’s right, the name is a bit strange. If you’re not familiar with it, you still can’t figure out whether it’s a cake or a bread? Hehe, you still need to use the oven, a good helper in baking, to complete the production. Let’s see how it is made

Tags

• baking
• bread
• flaky ghee
• high gluten flour
• low gluten flour
• white sugar
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Let’s have a big collection of materials

   

2. 2 Mix water, milk and sugar together and stir well

   

3. 3 Add flour and yeast and make a soft dough until the surface is smooth

   

4. 4 Roll out the soft dough, wrap it in plastic wrap and freeze for 30 minutes

   

5. 5 Take out the frozen dough, roll it into a rectangular sheet, wrap in butter and pinch the edges tightly

   

6. 6 Use a rolling pin to gently tap the dough to stretch it out. The dough should be rolled out to a uniform thickness. Fold the rolled out dough 1/3 toward the center; then fold it in from top to center so that the dough becomes two folds

   

7. 7 Then beat the dough sheet to stretch it into a rectangular shape. Fold the two ends in half towards the middle, then fold it in half again up and down to form 4 folds. Place it in the refrigerator for 20 minutes

   

8. 8 Take out the dough and roll it out thinly, remove the edges at both ends, cut it into a triangle, cut a slit in the middle of the triangle, press the dough lightly with both hands and roll it forward, place the seam side down on the baking sheet, and shape it into a horn shape

   

9. 9 Brush with a layer of egg liquid and ferment. When fermentation reaches 1.5 times, brush with egg liquid again

   

10. 10 Place in the preheated oven, set the heat to 190 degrees, lower the heat to 140 degrees, and bake for 15 minutes

    

11. 11 Bake until golden