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375 grams of bread flour
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Low-gluten flour125g
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Yeast (dry) 8g
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50 grams of fine sugar
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Salt10g
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Milk powder 15g
condiments
water
280 grams
butter
290 grams
Method for making French croissants
1.
Time required for this step: 60 minutes.
cake flour
125g
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berry sugar
50 grams
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milk powder
15g
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1 Put the dough ingredients together and beat until the dough surface is smooth and malleable.
Immediately spread it into a big square, put it on a baking tray and freeze it in the refrigerator for 30 minutes. The purpose of freezing dough is to control the temperature of dough and avoid fermentation. You can also freeze the dough overnight and thaw it the next day until it is as soft as butter.
When freezing dough, take out flaky butter, put it on flaky yellow wrapping paper, roll it into a square, and keep the hardness of butter and dough consistent before wrapping butter.
Sprinkle high-gluten flour on the chopping board, roll the frozen dough into a big square, and put flaky butter in the middle of the dough.
5 fold the corners and pinch the joints.
6 After rolling the dough into rectangular pieces, fold it from left and right 1/3 to the middle, which is the first three folds.
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2.
7 Then roll the rolled dough into rectangular pieces.
8 Fold from the left and right 1/2 to the middle, and then fold together to complete the second 4 fold.
If it is difficult to roll out the dough after 9 2 times of 40% discount, you can put it in the refrigerator for half an hour, then roll it into large pieces and fold it from left to right 1/3 to the middle. This is the third time.
10 Then, roll the dough into two dough sheets with a thickness of 4mm, a length of 25 and a width of 23, and cut the edges with a sharp knife.
1 1 is divided into isosceles triangles with the base 1 1cm and the height of 23cm.
12 relax for a while and stretch to 27cm long.
13 rolls up a triangle from the bottom, with the sharp corners facing down, forming seven steps.
14 into the baking tray.
15 is put into a fermentation box, and finally fermented at 28 degrees.
When 16 is fermented to twice the trembling level, take it out and brush the surface with egg liquid.
17 is preheated to 200℃ in the oven, 13 minutes, 170℃ 12 minutes.