Since I joined the baking group, I make cakes and bread whenever I have time. Fortunately, I have a chef machine, which solves the problem of bread peeling. Making bread is not too difficult. I can't help but want to try this croissant made by my friend. It's just that my oven finally feels small. This shape can't hold 64 people. It's so sad.

material

Ingredients: 250g of high flour, 4g of yeast, 45g of eggs, 50g of fine sugar, 30g of cream cheese, 85g of milk, 0.5g of 65438+ salt and 35g of whipped cream;

Accessories: appropriate amount of oil, salt and whole egg liquid.

Cheese croissant (no butter version)

1

Weigh all the ingredients except cream cheese and put them in a bucket ~ Suggest 1 egg about 65g ~ Weigh and pour them in ~ Just keep the rest and brush the egg liquid at the back ~

Don't add enough milk at one time ~ save it ~ Everyone uses different high flour ~ The water absorption is different ~ So I usually leave at least15g, and add it as appropriate.

2

I use the chef's machine to knead the dough ~ you can also use the bread machine to add cream cheese to restart the kneading process ~ to the complete stage ~

three

Try to make a tough film ~ out of the film ~ plus proper fermentation in the later stage ~ the bread made will certainly not be too bad

four

Put it in the pot ~ cover it with plastic wrap ~ I just ferment at room temperature in summer

five

Just ferment it to twice the size ~ after that, it will be easy to be sour and feel rough.

six

Knead the fermented dough for a while and then divide it into equal parts ~ roughly shape it into a cone, cover it with plastic wrap and relax 15 minutes ~ I'm really plastic.

seven

Roll the loosened dough into a triangle with the widest part of about 30cm ~ 20 ~ I made it horrible.

eight

Then roll it a little tighter from the widest part.

nine

Put it in a baking tray ~ shape it into a curved trumpet ~ preheat the oven to about 180 degrees ~ add a bowl of hot water ~ then put the baking tray with bread green embryos in the oven for fermentation.

10

After fermenting for about two times ~ take out ~ brush the whole egg liquid ~ What needs attention here is to mix the remaining egg liquid with a little water and brush it evenly ~ This will make the color more uniform ~ Take out the water in the oven.

1 1

Bake in the oven 165 degrees for about 25 minutes ~ Here's a reminder ~ The temperature must be based on your own oven ~ The original author of this bread is 170 degrees 18 minutes ~ I started to follow suit, and the bread cracked ~ very sweaty.

12

Time is up ~ take it out and brush a layer of milk on the bread ~ ~ Soft and delicious cheese croissants are freshly baked.

13

This is the beginning of two cracked croissants.

skill

Remind everyone again that each kind of flour has different water absorption ~ you must add milk properly ... and the temperature of the oven should be adjusted properly by yourself ~ I just need to lower the temperature after baking according to my friend's temperature.