Is croissant complicated to make? How?

Croissants are a little more complicated to make than regular bread, and I'll share with you how to do it below. First of all, croissants belong to the puff pastry type of bread, and in addition to butter in the dough, shortening is also needed as a filling. Shortening is divided into domestic and imported, **There is a big difference, the domestic 10-piece ** and the imported three-piece ** are about the same.

= Croissants ====

Recipe]: 150 grams of high-gluten flour, 100 grams of low-gluten flour, 20 grams of white sugar, 12 grams of milk powder, 60 grams of eggs, 2 grams of salt, 5 grams of yeast, 62 grams of water, 12 grams of butter, 100 grams of ghee.

How to make it]:

1.Mix the high-gluten flour and low-gluten flour well, add sugar, salt and milk powder and stir well. Put the yeast and water together and stir until the yeast is completely melted, pour the egg liquid and yeast water into the flour and form a dough, knead the dough until there are no flour particles, the butter softens at room temperature, add to the dough, knead until the dough and butter are completely integrated, put the dough into a plastic bag, pat it flat, and put it in the refrigerator for 20 minutes.

2.Take out the dough and knead it until the surface of the dough is smooth, you can see that there is a uniform film on the surface of the dough, cover it with a wet towel and relax for 30 minutes, the ghee should also be softened at room temperature, roll out the loose dough, roll it into a thin sheet of about centimeter thickness, put in the softened ghee, wrap the ghee with the dough, and roll it into a long strip of thin slices with a thickness of centimeters again. Fold the ends of the dough in half towards the middle, then fold it in half again, folding into four layers.

Cover with a damp towel and relax for 40 minutes.

3.Roll out the loose dough again, the thickness and length are the same as in step 2, one end of the rolled dough is stacked at one third, and the other end is pressed against the folded dough, this time folding into three layers. Cover with a wet towel and relax for 50 minutes, roll out the relaxed dough again, roll it into thin slices about 10 cm wide and about cm thick, and cut off the rolled dough with a knife on all sides.

4.Cut the rolled dough into an isosceles triangle with a knife, make a small opening of about 1 cm at the bottom of the triangle, press the tip of the triangle slightly with your hand, roll up the dough from the bottom, roll it into the shape of a horn and put it in a baking dish. Put a small cup of boiling water in the oven, put in the prepared bread and let it rise for about 60 minutes, take out the fermented bread and brush it with a layer of egg liquid, preheat the oven to 210 degrees, and bake it at 200 degrees, and bake for about 13 minutes.

Summary]: The croissant is crispy on the outside, soft on the inside, golden in color, and is named because it resembles the horns of a cow. When making it, make sure that the softness of the dough and the softness of the ghee are as consistent as possible.

If you make it in the summer, you can put it in the refrigerator when it is relaxed, so as to avoid the dough from rising, and only brush the surface when brushing the egg wash, not on the side of the dough with textures. Brushing to the side will affect the shape of the bread.

It's not complicated. Method:

1 Mix the flour, yeast, sugar, salt and milk, add the butter and let rise for 30 minutes.

2 Beat another part of butter into slices and freeze for later use.

3 Form the dough into squares, wrap in butter, fold in thirds and let rise for 15 minutes.

4 Fold again in three equal portions, and let go for 15 minutes.

5 Fold again in three equal portions and let go for 15 minutes.

6 Roll out into thick rectangles, cut into equilateral triangular egg mixtures, and let rise for 30 minutes.

8 Use the heat 210 and the primer 180 for 15 minutes.

Be careful not to apply salt at the same time as yeast, otherwise it will kill the yeast.

It's not very complicated, add 30 grams of butter and eggs to 200 grams of flour, and an appropriate amount of sugar, knead the dough out of the glove mold and send it to twice the size, then roll it into a rectangle, divide it into triangles, and roll it into a croissant.

Baby, in fact, it is not very complicated to make, first of all, you must put low-gluten flour sugar, milk cream, etc. into the dough to make it into a dough, and then knead him into the shape of a horn and put it in the oven to bake.

Croissant preparation:

Ingredients: 300g cake flour, 110g butter (20g in the dough, 90g for spreading the subsequent dough), 2 eggs, 145g milk, 5g yeast, 30g sugar, 3g salt.

Detailed steps: 1. Beat an egg, 30g of sugar, 5g of yeast, 145g of milk, and stir well.

2. Add 300g of high-gluten flour salt and stirred solution, mix into a flocculent, and knead it into a dough by hand.

3. Peel the dough open and add 20g of butter, like rubbing clothes, continue to knead the dough until smooth.

4. Divide the dough into 9 equal parts, roll into a ball and let rise for 15 minutes.

5. Roll out 9 round balls into 9 round cakes, evenly spread butter (a total of 90g) on each round cake and overlap them in turn, wrap them in plastic wrap and put them in the freeze for 30 minutes.

6. Roll out the frozen dough into a large round cake, divide it into 12 parts, from wide to narrow circles, cover with plastic wrap and let it rise for 3 hours.

7. Evenly smear the egg wash on the proofing and send it to the oven at 200 degrees for 10 minutes to 180 degrees.

Croissants】 Ingredients] Gluten flour, eggs, yeast, sugar, milk, corn oil, black sesame seeds.

Production Steps] 1Prepare 200 grams of high-gluten flour, then beat in a fresh egg, add 3 grams of yeast, 15 grams of sugar, and add according to this ratio.

2.Then use 90 grams of pure milk and noodles, stir while pouring, stir into a dough flocculent, and then add 15 grams of corn oil, if there is butter, you can use butter instead of corn oil to eliminate silver, and then knead it into a smooth dough, I kneaded it for about 15 minutes here.

3.Next, close the lid and let the kneaded dough rise twice in size. In summer, it is hot to cover the dough quickly, but don't put it in the sun to dry, and you must cover something on the dough to prevent the dough from drying out.

4.Smear the appropriate amount of oil on the cutting board to prevent the dough from sticking and knead the awakened dough again to exhaust it, and this process will take about a few minutes.

5.After the dough is kneaded, roll it into a large dough sheet, roll it out not too thin, not too thick, roll it out to see the appropriate thickness, and then use a knife to cut the dough into triangles, and use a rolling pin as a hand to cut it when cutting, otherwise it will be cut crookedly.

6.Then roll the triangular dough sheet from the wide end, so that the shape of the croissant is ready, and then roll the horn blank in turn.

7.After all the dough sheets are rolled, they are proofed for a second time, and the horn blank becomes larger, then brushed with a layer of egg yolk liquid, and sprinkled with a layer of black sesame seeds.

8.Finally, put the finished horn blank into the oven, adjust the oven up and down to 200 degrees, bake for 20 minutes, and then you can bake it after baking.

Ingredients.

140 grams of cake flour.

Yeast 2 grams.

Salt gram whole egg wash 20 grams.

Whipping cream 22 grams.

Milk 45 grams.

Sugar 30 grams.

Butter 20 grams.

Egg wash (brush surface) Appropriate amount.

Black sesame seeds to taste.

Step: Place all ingredients except butter together in a container.

Knead the smooth dough and move to the cutting board.

Kneaded into a coarse film state.

Add the softened butter.

Continue to rub, rub, fall, and hit.

Knead out a thin glove film to reach the expansion stage.

Place the kneaded dough in a container.

Ferment to double the original size.

Knead well and vent, divide into four equal portions, cover with plastic wrap and let rise for 20 minutes.

Knead the proofed dough into a carrot-like shape.

Roll out a triangle with a length of about 35 cm.

Gently roll up from the wide side.

Until all the rolls are done in the shape of a horn.

Shape all the dough into horns and arrange them in a baking dish.

Ferment again to double the original size.

Brush the surface with egg wash and sprinkle some sesame seeds to garnish.

Preheat the oven to 175 degrees and bake on the middle heat for 15 minutes.

Bake until the bread is golden brown and ready to bake.

Tip: Know the temperature and time according to your oven temperament.

Take out the butter in advance to soften.

Ingredients. 350 grams of cake flour.

Milk 150 grams.

Yeast 3 grams.

40 grams of sugar.

Salt 2 grams. 1 egg.

Butter 40 grams.

Whole egg wash (brush surface) a little.

Black sesame seeds to taste.

Meat floss to taste.

Step: Place all ingredients except butter in a container.

Slowly pour in the milk (the amount of water absorbed by the flour varies), stir until it is not dry, knead the dough until smooth, and add the softened butter.

Continue kneading until the fascia is out.

Knead the dough again, cover it with plastic wrap or a damp cloth, and put it in a warm place to ferment until it is twice as large, and then poke it with your fingers without retracting the dough.

Take out, press and exhaust and divide into 8 equal parts, knead round, cover with plastic wrap and let go for 20 minutes, after waking up, take a dough and roll it into a carrot shape.

Put a little meat floss underneath.

I roll it up from the bottom.

Rolled up appearance.

Prepare all the bread crumbs in turn and place them in a baking tray lined with oiled paper.

Put it in the oven for a second fermentation (you can put a basin of hot water under the oven).

After the second fermentation, it is larger (the surface is evenly brushed with egg wash).

Garnish with a little black sesame seeds (preheat the oven at 160 degrees for 5 minutes) Put the baking tray in the middle of the preheated oven and bake at 160 degrees for 20 minutes (you can cover with tin foil after coloring halfway) When it is time to bake, the chubby bread is baked.

TipsThe amount of water absorbed by flour is different, do not add it at one time, increase or decrease the milk appropriately, the temperature of each oven is different, please determine according to your own oven!

Croissant family simple recipe:Ingredients: 250 grams of wheat core flour, 1 gram of yeast, 1 egg.

Excipients: 1 gram of salt, 115 grams of warm water, 6 grams of corn oil.

Steps: 1. The yeast is first melted with warm water, and then all poured into the kitchen bucket and kneaded into a dough.

2. Add 6g of corn oil to knead the glove film, and the moisture is relatively fast, and it doesn't matter if you knead it by hand, it doesn't matter if the film doesn't come out, it doesn't affect the soft taste.

3. Cover the kneaded dough with plastic wrap and ferment until it is twice as large.

4. Then vent and let rise for another 20 minutes.

5. Roll out into a rectangle and cut into an isosceles triangle; Roll it up from large to small, put it in the oven, add a bowl of boiling water, and make it twice as large.

6. Brush with egg wash and sprinkle with black sesame seeds.

7. Preheat the oven to 180 degrees for 25 minutes and bake.

8. After it cools, put it in a fresh-keeping bag and store it at room temperature.

9. It is particularly soft and sweet.

1. Required materials: an appropriate amount of high-gluten flour, an egg, an appropriate amount of yeast, an appropriate amount of sugar, an appropriate amount of milk, an appropriate amount of cooked sesame seeds, and egg yolk liquid.

Second, the practice steps:

1.Put all the ingredients together with milk and noodles without adding a drop of water.

2.Stir into a large dough.

3.Then work by hand to make a smooth dough and let it rise in a warm place until it is twice as large.

4.This is a good noodle is full of large honeycomb strong, rub it vigorously for a while, and knead the glove film in about 20 years.

5.Roll out into a large oval dough.

6.Cut into inverted triangle shapes.

7.Roll it up along the bottom, it's rolled.

8.Rise again for twenty minutes.

9.The dough becomes lighter and larger.

10.Brush with a layer of egg wash and sprinkle with cooked sesame seeds.

11.The volume of the awakened croissant is significantly larger, and the oven can be preheated in advance for 20 minutes.

Beat the eggs with the milk, mix a small amount of corn flour and bake in the oven at 180 degrees for 15 minutes.

How to make croissants? Prepare 200 grams of flour, two grams of yeast, pour in sugar, eggs, milk, butter and knead into a dough, then roll it up and bake it.

The delicious croissant tutorial is coming, and there must be an electronic scale, and it must be done according to the number of grams.

The ingredients needed are: 400g of flour, 50g of milk, appropriate amount of corn oil, 20g of sugar, and appropriate amount of sesame seeds.

Method: 1. Add eggs, yeast and sugar to the prepared flour.

2. Pour in the milk and noodles again, stirring as you pour.

3. After stirring into a flocculent shape, add corn oil and knead into a smooth dough.

4. Cover and let rise for 20 minutes.

5. Then roll out the awakened noodles into large dough sheets.

6. Then cut it into triangles with a knife.

7. Roll up from the wide end.

8. Brush with egg yolk liquid and sprinkle with a layer of sesame seeds.

9. Then put it in the oven and bake for 20 minutes.