Composition:
200g of small high gluten flour, 200g of low gluten flour, 8g of salt, 8g of dry yeast, 50g of whole egg liquid, 30g of butter, 0/95g of water, and 40g of sugar.
Beef croissant
200 g of high flour, 200 g of medium flour, 40 g of sugar, 8 g of salt, 8 g of dry yeast and 0/95 g of water. 50g whole egg liquid, 30g seaweed pine.
Strawberry croissant
200 g of high flour, 200 g of medium flour, 40 g of sugar, 8 g of salt, 8 g of dry yeast and 0/95 g of water. 50g whole egg liquid, 30g strawberry.
Honey croissant
200 g of high flour, 200 g of medium flour, 40 g of sugar, 8 g of salt, 8 g of dry yeast and 0/95 g of water. 50g whole egg liquid and 30g honey.
Matcha croissant
200 g of high flour, 200 g of medium flour, 40 g of sugar, 8 g of salt, 8 g of dry yeast and 0/95 g of water. 50g whole egg liquid, 30g matcha.
Lemon croissant
200 g of high flour, 200 g of medium flour, 40 g of sugar, 8 g of salt, 8 g of dry yeast and 0/95 g of water. 50g whole egg liquid, 30g lemon.
Chocolate croissant
200 g of high flour, 200 g of medium flour, 40 g of sugar, 8 g of salt, 8 g of dry yeast and 0/95 g of water. 50g whole egg liquid, 30g chocolate.
Production method:
1. Put the high-gluten flour, low-gluten flour, yeast, egg liquid, water and sugar into the chef's machine and knead them into thick films.
2. Add 30 grams of butter and 8 grams of salt and knead into a film.
3. Slice the butter, wrap it in oil paper, roll it into a big rectangle, and freeze it in the refrigerator 15 minutes.
4. The dough marked with hidden film is also rolled into 2cm thick slices and frozen in the refrigerator 15 minutes.
5. Put the frozen butter slices on the frozen dough slices, fold the two ends in half and roll them into a rectangle.
6. Divide the rectangle into eight small rectangles on average, draw a knife along the diagonal of each small rectangle, divide it into two triangles, and then roll each triangle from wide to narrow.
7. Cover with plastic wrap for 2 hours, then brush the egg liquid, bake in the oven at 190 degrees for 5 minutes, and then turn to 165 degrees 10 minutes.