250 grams of high gluten flour
Milk140g
60 grams of sugar
5 grams of salt
Yeast 4 g
25 grams of butter
Butter (board making)120g
The practice of croissant (commendable)
Add sugar to milk, microwave for 30 seconds, about 45 degrees, add yeast, stir evenly, cover and let stand for 10 minutes, and the yeast will be activated.
Flour, add the above liquid, salt and butter, and knead for 40 minutes until it is completely swollen.
One shot, twice as big.
In the first round, 120g butter is softened at room temperature, put into a fresh-keeping bag, and carefully made into a 20cm square plate with a rolling pin. Pay attention to uniform thickness and don't soften it too much. Keep it warm in the refrigerator.
After the dough is sent out, manually exhaust it and let it stand for 5 minutes. Roll into a cake of about 20X40.
Take out the butter board and put it on the bread. Fold the bread and cover the butter board completely. Carefully press the corner to prevent the butter from leaking or leaving bubbles.
Fold the bread by one-third left and right (fold the quilt). Place the refrigerator to keep warm.
About 20 minutes, take it out, roll out the bread and make it 20 cm square.
Then fold it by 30% and put it in the refrigerator to keep warm.
At this point, the butter has solidified and the dough is easy to slip and tear, so be careful when rolling, with more downward force and less forward or backward force. Once it is broken, sprinkle flour to remedy it. Never rub it with your hands.
Repeat the last action.
Roll out the bread in the long direction and roll it thin, about 50x 12cm. Cut the equilateral triangle with a sharp kitchen knife, and the length of the base is about 10 cm, about 10.
Roll it up, spread it on the sharp corner with the broken whole egg liquid, and let it stick to the dough roll.
Put it in a warm and humid environment for the second time.
After the second hair, coat the surface with egg liquid and put it in an oven preheated to 200 degrees.
After coloring the surface for 10 minute, cover the surface with tin foil, continue baking for 10 minute, and then take out the furnace.