Mini Croissant with Tomato Sauce

Overview

[Heinz Tomato Doctrine]: Mini Croissant with Tomato Sauce. This is the second time I have made the croissant. The first time I made it, the shape was not successful, but it was delicious. This time I made a mini version with Heinz ketchup. It was successful, but the layered texture of the croissant was still not good enough... Because Heinz ketchup was added, it tasted not greasy and the edges were crispy, so it was considered qualified. The recipe was taken from teacher Li Guoxiong!

Tags

• baking
• bread
• cake flour
• cream
• heinz ketchup
• high powder
• sugar
• wrap in butter
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Wrap the butter for wrapping in plastic wrap, press into thin cubes, and store in the refrigerator for later use

   

2. 2 Put the main ingredients into the bread machine

   

3. 3 Mix everything until it reaches the expansion stage, roll the dough into squares, wrap it up, and place it in the refrigerator for 30 minutes

   

4. 4 After 30 minutes, take out the dough and roll it into squares

   

5. 5 Put the frozen butter in the middle of the dough sheet, fold the dough sheets and wrap them in the butter

   

6. 6 Wrap the butter so that it is not exposed, roll the dough into a square shape

   

7. 7 Then stack it into three layers

   

8. 8 Refrigerate and repeat steps 6-8 3 times

   

9. 9 After three times, take out the dough, roll it into squares, and cut it into triangles with opposite sides

   

10. 10 Rolled into horns

    

11. 11 The prepared dough is placed in a baking pan and placed in a warm and humid place for fermentation

    

12. 12 After fermentation 1.5 times in size, coat the surface with egg liquid

    

13. 13 Put it into the oven at 180 degrees

    

14. 14 Bake for 10-15 minutes before taking it out of the oven