Refrigeration and relaxation

Did you find that the dough shrank when rolling? That's because the dough doesn't relax in place, so during the folding process, after each folding step, the dough should be put in the refrigerator to relax, and then taken out and flattened before folding.

Relax and put it in the refrigerator. Why?

Because it is kept at room temperature, butter may soften and melt due to high temperature.

Relaxation time should not be too frequent to prevent excessive fermentation due to long production time.

2

Dough hardness

Just like the recipes I shared before, the dough of croissants does not need to be kneaded to a high degree of gluten. Under normal circumstances, 50% gluten or gluten has just begun to produce. If the stiffness is too high, it will affect the quality of the final product.

5. The degree of reinforcement indicates that the pulled-out state is not smooth and uneven, and the state is broken.

three

Segmentation and shaping

What? Have I lived in ups and downs for more than 20 years and can't even cut a dough? Well, I don't want to be so cruel, but this is definitely a move we need to pay attention to.

We all know that pastry dough is composed of dough and oil, so in order to prevent dough and oil from being confused, cakes stick together. When cutting and molding, use a sharp tool to cut; When brushing the egg liquid, you should pay special attention not to let the egg liquid spread on the cut surface.

four

Avoid excessive fermentation

Horn dough is different from thousand-layer cake, it is still in constant fermentation during the production process, so the production time should not be delayed for too long to avoid excessive fermentation.

It is also for this reason that the dough should be used immediately after it is ready to avoid excessive fermentation caused by long-term shelving.

five

Temperature and baking

Temperature is absolutely the key point in the whole croissant making process. Whether it is the crust or the wrapped butter, and then to the final fermentation and baking, the change of temperature is definitely one of the keys to the success or failure of croissant making.

1. Folding dough stage

The main thing to pay attention to at this stage is the temperature of butter. If the temperature is too high, it should be refrigerated in time. If the temperature is too low, let it stand and cool down properly.

If the temperature is too low, the butter will harden, making it difficult to roll flat dough, even leading to cracking of dough and uneven distribution of oil.

If the temperature is too high, the butter will soften or even melt, causing all kinds of oil leakage and poor operation.

ferment

Even after setting, we should pay attention to controlling the temperature to prevent butter from melting during fermentation.

toast

The temperature during baking is also very important. Too low temperature will affect the layering and crispness of bread. If the temperature is too high, the dough will solidify prematurely, which will also affect the crispness and volume of bread. Therefore, this step must be carried out in strict accordance with the temperature in the self-made formula to prevent the final failure.