Is Danish croissants super delicious? Danish croissant, also known as croissant or croissant, looks simple, but the technology behind it is more complicated. Making crispy croissants requires many processes. Come with me to see Danish croissants.
Danish croissants are super delicious 1
List of ingredients
Bread part:
High gluten wheat flour170g
30 grams of low gluten wheat flour
50 grams of refined sugar
20 grams of butter
Milk powder 12g
40 grams of eggs
3 grams of salt
5 grams of dry yeast
88 grams of water
Crispy part:
70 grams of butter
Colored part:
A small amount of whole egg liquid
Production steps
Step 1: pour warm water of about 30℃ into yeast to melt.
Step two, pile the flour on the chopping board and dig a small pit in the middle for later use.
Step 3: Mix 20 grams of butter and 40 grams of eggs in a bowl.
Step 4, pour the yeast water, butter and eggs into the dough pile and stir them into a flocculent shape. You can use a scraper to assist.
Step 5: Knead the dough until it becomes stiff, open the dough and barely pull out a film.
Step 6: Let the kneaded dough ferment at room temperature (about 25℃) for about one hour until it is 2-2.5 times larger than the original dough.
Step 7, put your finger into the flour and insert it into the dough. After the finger leaves, the hole will not collapse or retract, indicating that the fermentation is good.
Step 8: Squeeze out the gas from the fermented dough by hand, and let it stand and relax in the cold room for 20 minutes.
Step 9, when the dough is slack, you can prepare butter to make crisp. Slice 70g butter and lay it flat in a fresh-keeping bag.
Step 10: Use a rolling pin to roll the butter through the fresh-keeping bag into even slices. If the indoor temperature is high, in order to prevent the butter from softening, you can put the rolled butter slices in the refrigerator for a while and then harden them.
Step 1 1: Return the dough. Roll out the loose dough with a rolling pin and roll it into a rectangular dough, the length of which is 2.5 times the width of the butter slice.
Step 12: Spread the butter slices in the center of the rolled dough pieces, and fold the dough pieces on both sides to the middle like a quilt to cover the butter slices.
Step 13: Tighten the nozzles at both ends.
Step 14: Turn the dough over, turn it down and rotate it 90 degrees. Roll the buttered dough sheet into a thin rectangular dough sheet again with a rolling pin.
Step 15: Fold the patch from one third of one end to the middle.
Step 16: The other end is also folded from one third to the middle. This is the first time to get a 30% discount.
Step 17: Fold the dough and put it in the refrigerator to relax for 20 minutes. Then put it back on the chopping board and roll it out with a rolling pin.
Step 18: Roll the dough sheet into rectangular thin dough sheet again.
Step 19. Repeat the previous step and fold again.
Step 20: Fold it and put it in the refrigerator again, and relax for 20 minutes. Take it out and roll it into rectangular slices again.
Step 2 1, patiently fold again, this is the third and last folding.
Step 22: Refrigerate and relax the folded dough sheet for 20 minutes, then take it out and roll it into a thin dough sheet with a thickness of 0.4 cm.
Step 23: Cut off the extra parts and make rectangular patches.
Step 24: Cut the rectangular dough into isosceles triangles with a width of 9cm and a height of 18-20cm.
Step 25: Cut a small hole at the bottom of the triangle.
Step 26, roll up from the wide head, with the tip in the center of the dough and the end facing down.
Step 27, put the rolled bread into the baking tray.
Step 28: Brush a layer of whole egg liquid. The oven is heated at 2 10℃, preheated at 190℃, and then baked for 20 minutes.
skill
1. About bread fermentation: According to different temperatures, the fermentation time will be different. If the temperature is low, the fermentation time will be appropriately extended.
Danish croissants are super delicious 2
List of ingredients
50 grams of sea salt
Flaky butter140g
Water 300 grams
25 grams of black sesame seeds
25 grams of butter
9 grams of salt
Lao noodles 100g
7 grams of dry yeast
Milk powder 18g
25 grams of refined sugar
Cake powder 150g
350 grams of bread flour
Production steps
Step 1: Put the black sesame seeds into a baking tray and bake at the temperature of 180℃ for about 10 minute, then the fragrance can be baked.
Step 2: Crush the roasted black sesame seeds for later use.
Step 3: Slice butter into 10g strips and refrigerate for later use.
Step four, prepare the materials and start mixing.
Step five, put the bread flour, cake flour, fine sugar, milk powder, old flour and yeast into a basin, and add water to stir.
Step 6, stir until the dough is smooth.
Step 7, add salt to the dough and knead it evenly.
Step 8: Add 25g butter.
Step 9: Knead the dough until it is completely expanded.
Step 10: Add sesame seeds into the dough and knead well.
Step 1 1: Put the kneaded dough into a basin to make it; Ferment at 30℃ and 75% humidity for 60 minutes, turning once in the middle.
Step 12: The dough becomes bigger after proofing.
Step 13: Divide the dough.
Step 14, each size is about 60g.
Step 15: Knead into a ball.
Step 16: Put it in a dish and relax for 20 minutes.
Step 17: Knead the dough into a cone and refrigerate for 30 minutes.
Step 18: after molding, roll the dough into a triangular shape with a thickness of 2 ~ 3 mm.
Step 19: Take out the refrigerated butter and wrap it with 10g butter.
Step 20: put it in a baking tray and wake it up at 30℃ and 75% humidity for 60 minutes to double its original size.
Step 2 1: Sprinkle baking salt on the surface.
Step 22: put it in the oven, fire at 220℃, 170℃, and bake for 15 minutes.