step
The production steps of the ox horn milk sachet are 1 1. Put the liquid first, and the formula is180g. Because it's the first time to cook, I put 160 grams first, and then put the rest of the milk when kneading. Beginners are like this.
Step 22. Add flour, yeast on it, and there is no salt in the recipe. The whole process is useless. Novices should be bold and dare to try.
Step 33: Start kneading dough. This is what it looks like 20 minutes after the first operation. The film can be pulled out, but it is not very thin.
Step 44. When the bread maker takes a two-minute break, pour in sunflower seed oil, bit by bit, and pour it on the dough, otherwise it will spill oil everywhere.
Step 55 of making croissants. At this time, you can pull out the film, but it is easy to break, and you have to continue rubbing it!
The steps of making croissants. 66. It took another 20 minutes for the second time, and the film came out, and it was broken.
The procedure of croissant is 77. Next is the first round. After the dough is taken out and kneaded, it is put into the bread machine barrel to ferment again. Be sure to cover it with plastic wrap or wet cloth.
Step 88: Fermentation at room temperature of 20 degrees 1 hour for 20 minutes to complete one round.
The procedure of croissant is 99. The process of exhausting is kneading dough, and you can hear the sound of bubbles bursting. This is what it looks like after shooting, like a broken noodle. I don't think the bread of success will stick to your hand.
The method steps of the ox horn milk sachet are 10 10. Proofing stage, divided into three rounds of proofing, 15 minutes.
The production steps of the ox horn milk sachet are 1 1 1. I divided it into 7 pieces, 70g each, and the unfinished dough should be wrapped with plastic wrap.
Croissant milk The steps of making croissants are 12 12. In the process of plastic surgery, I just learned the shape of croissants and didn't do very well. Because the last dough couldn't fit, I changed it to three small twists.
The production steps of the ox horn milk sachet are 13 13. The second fermentation, I let go of the water fermentation, I think the bread made this way is more moist. I fermented for 35 minutes, and after 25 minutes, I changed the bowl of boiling water until the fermentation was completed.
The making method of the ox horn milk sachet is 14 14. Finally, brush the whole egg liquid on the bread.
The steps of croissant are 15 15. Put the bread in the oven, preheat it ten minutes in advance, and bake it at 180 for 25 minutes!
skill
In fact, I think every link of bread is very important. One mistake can't make good bread, so be careful.