Recipe: Gold croissant

Home Cooking Recipe: Gold croissant

Notes:

Croissants are what I always liked~~~ I didn’t touch the baking before I liked it. I also liked the meringue snacks~~ I like the taste of their grandma~~ The more concentrated, the more I like~~~ but later learned baking Later, I discovered that the more delicious things, the more vivid the color, the less natural the food is~~ They are more added with various uses (such as: using spices, pigments, etc.~~) gradually I also rarely eat non-natural foods with bright colors, and those that smell bad when they smell.~~~Because I believe that the authenticity of the ingredients can give people more natural taste, their Delicious is the one that can not be added with the addition of additives ~~~~ Now many places to buy croissants in order to reduce costs and increase profits with more milk flavors and wheat cream ~ ~ these things eat more believe in the body It's not very good~~~ So you want to eat milky croissants and do it yourself is the most healthy drop~~ Although the taste is not sold, then the milk is full of flavor~~ At least our own materials will be genuinely drops~ ~~

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix the materials, stir them into a dough, knead until the dough is not sticky, and the surface is slightly smooth.

    Mix the materials, stir them into a dough, knead until the dough is not sticky, and the surface is slightly smooth.

  2. Home Cooking Recipe: After adding the cream, it is smoothed

    After adding the cream, it is smoothed

  3. Home Cooking Recipe: Place in a container, cover with plastic wrap, and relax for 10 minutes.

    Place in a container, cover with plastic wrap, and relax for 10 minutes.

  4. Home Cooking Recipe: Divide the dough into eight equal parts, squash and cover with a plastic wrap for 10 minutes, then grow the shape of the water droplets 20 to 25 cm long by hand.

    Divide the dough into eight equal parts, squash and cover with a plastic wrap for 10 minutes, then grow the shape of the water droplets 20 to 25 cm long by hand.

  5. Home Cooking Recipe: The dough is opened, and a small mouth of about 1.5 cm is cut at the wide side to fold the dough at the opening, and the dough is rolled up from the top with both hands. (No matter which direction is rolled up by the narrow head of the wide head, the tip of the left rear is pressed under the dough. This will not look like a shape when baking!)

    The dough is opened, and a small mouth of about 1.5 cm is cut at the wide side to fold the dough at the opening, and the dough is rolled up from the top with both hands. (No matter which direction is rolled up by the narrow head of the wide head, the tip of the left rear is pressed under the dough. This will not look like a shape when baking!)

  6. Home Cooking Recipe: Cover with plastic wrap, continue to relax the dough for 20 minutes, then brush the egg mixture and sprinkle with a little white sesame

    Cover with plastic wrap, continue to relax the dough for 20 minutes, then brush the egg mixture and sprinkle with a little white sesame

  7. Home Cooking Recipe: Preheat the oven to 190 degrees, fire 160 degrees, bake for 15 minutes, remove the whole dough, bake the dough and bake for 5 minutes, then remove the melted cream and then bake for about 5 minutes.

    Preheat the oven to 190 degrees, fire 160 degrees, bake for 15 minutes, remove the whole dough, bake the dough and bake for 5 minutes, then remove the melted cream and then bake for about 5 minutes.


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