The first method is:
Raw materials: 700 grams of high gluten flour, 300 grams of low gluten flour, 60 grams of sugar, 20 grams of salt, 40 grams of milk powder, 80 grams of eggs, 60 grams of skin oil, 60 grams of oil layer oil, instant yeast 15 grams (low sugar type), 5 grams of improver and about 540 grams of cold water.
Method:
1. Put high-gluten flour, low-gluten flour, sugar, salt, instant yeast, milk powder and improver into a mixing barrel, slowly stir and mix for about 1~2 minutes, add eggs and cold water, slowly stir for 2 minutes, then add grease and slowly stir for 2 minutes, then stir at medium or fast speed until the dough surface is very smooth, stop stirring and take off a small piece of dough. Let it ferment for 30 minutes.
2. Drive the fermented dough into a square (with thin corners); Make the grease in the oil layer into a square smaller than the surface (the diagonal is equal to the square side length of the leather surface), put it on the leather surface, so that the four vertices are just at the midpoint of the four sides of the leather surface, then fold the four corners of the leather surface that are not covered with grease together, so that the grease is completely covered, then make it into a thickness of about 0.8~ 1cm, stack it for three layers, and freeze it in the refrigerator 15 minutes. Take out the frozen dough, roll it thin, fold it three times, put it in the refrigerator again 15 minutes, and then take it out for the third operation, which is the same as the second operation.
3. Take out the frozen dough to make croissants and put them in the proofing cabinet for proofing. The temperature is 30~35℃, the relative humidity is 70~75%, and the time is about 1 hour. For the detailed method of making croissants, see the second method. )
4. Coat the proofed croissants with egg liquid and bake in the oven at 200℃ for about 15 minutes until the surface is golden yellow.
The second method is: raw materials: high gluten flour 2 100g, common flour 900 g, yeast 50 g, sugar 180 g, salt 12 g, egg 12, oil layer butter 1500 g and water.
Method:
1. Put the high-gluten flour and ordinary flour on the chopping board, make a good nest, add yeast, salt, sugar, eggs and water, stir the dough evenly, divide it into three pieces, and press it repeatedly on the dough press until the surface is smooth and the dough has good ductility, that is, stop overpressure. Divide the dough into six pieces, press it into 1.3cm thick dough, wrap it with plastic wrap, and freeze it in the freezer for four hours. At this time, you will feel a certain hardness when you touch it with your hands, and when you knead it into dough with your fingers, there will be a deep concave shape in the dough.
2. Spread fresh-keeping paper on a stainless steel square plate, put the oil layer grease into the square plate, smooth the butter with a scraper, and freeze it in the freezer for about 20 minutes until the butter hardens and the surface of the butter feels hard and shallow with your fingers. Take it out and divide it into six pieces.
3. Drive six pieces of dough into a rectangle (slightly wider than the butter cube and slightly longer than the butter cube), then put a butter cube at one end of the dough, wrap it and drive it to 0. 5 cm thick slices, folded three times, wrapped in plastic wrap and frozen in the refrigerator. Complete six patches in turn according to the same operation method. When the dough is frozen hard, take it out and roll it to a thickness of 0.6cm, sprinkle a little powder on the surface, adjust the dough to the maximum width for overpressure, and then adjust the width of the dough press to 7.5cm for overpressure. Put the pressed dough on the chopping board, remove the thick surface layer at one end of the dough, fold it into three layers, wrap it in plastic wrap and put it in the refrigerator for freezing. Finish the dough in the same way. After the dough is frozen hard, perform the third operation. The third operation is the same as the second operation.
4. Thin the frozen dough to 0.6cm, which is slightly narrower than the width of the noodle maker, and sprinkle a little powder on the surface. Adjust the press to the maximum width overpressure, then adjust the width to 7.5cm overpressure, and then adjust the width to 6.8cm overpressure. At this time, the length of the patch is about 57cm. Then, cut the dough into 37cm wide slices, and separate the dough from the middle with a knife and divide it into five small water-shaped pieces.
Cut the small diamond-shaped dough piece along the short diagonal and divide it into two triangles, then cut a small hole at the bottom of the triangle, brush a layer of egg liquid on the surface of each triangle after cutting, then take a triangular dough piece, separate the dough piece from the cut at the bottom with both hands, and roll the two corners of the dough piece down with both hands at the same time, and the edge is slightly forced to make a "corner" shape. Finally, the wider tip of the finger does not roll (because the croissant expands after being awakened, it can maintain a complete and beautiful trumpet shape), and then both ends are bent into a "trumpet" shape.
5. Put the croissants into the baking tray and send them to the proofing cabinet for proofing. The volume expands to about three times, and you can take it out and bake it when you feel loose. The baking method is the same as the first time.