Changed from the second book necessary for roasting novices, the bread is delicious. A lot of butter will make many people worry that the butter wrapped in the middle can be replaced with olive oil instead of the Chinese ghee. The crispy one can take this as an exercise, and the finished product that is baked at the same time is also very healthy and delicious!
Make olive oil crisps, sift the low-gluten flour, pour the olive oil into the low-gluten flour, stir the flour and olive oil slowly with a small spoon, and then knead them evenly and knead them into pieces. It doesn't have to be very long, so as not to affect the taste of the flour.)
Put on the plastic wrap and put it in the refrigerator for 2-3h
Wrap the olive oil crisps into the main dough before taking them out of the refrigerator, and use a rolling pin to form a rectangular sheet with a thickness of about 0.3cm (use a layer of plastic wrap on the top and bottom, so that it is easy to open and not stick to the stick)
Make the main dough and knead all the ingredients of the main dough together into a dough. Pull out the film during the expansion stage (according to the way you usually knead the dough), and round it up and put it into the pot with a little oil to ferment twice. (It’s good to poke the hole without retracting.)
Sprinkle a little flour on the workbench, move the fermented dough to the workbench, and sprinkle some flour on the surface of the dough.
Gently vent the dough, use a rolling pin to slowly knead the dough into a rectangular shape, at least 2.5 times larger than the pastry. Place the olive oil crisps in the middle of the dough, fold the upper and lower skins toward the center, wrap the olive oil crisps, and pinch Surrounding skin
Sprinkle some flour on the surface of the dough, slowly roll the dough into a rectangular dough with a thickness of about 1cm with a rolling pin. After smashing, use a small brush to sweep the surface of the flour, and fold the dough from the 1/3 of the sides to the center. Fold, press a little, pack the plastic wrap refrigerator for 30min
Remove the dough, sprinkle the flour on the workbench and the dough, then knead the dough into a rectangular dough of about 1cm thick, fold it again and fold it, and wrap it in a plastic wrap for 30min.
Take out the dough, sprinkle a little flour on the workbench and dough, and slowly knead the dough into a rectangular dough with a thickness of about 1cm. This time, it is folded in half from the center of each side at 1/4, and then folded once in half, which is equivalent to a 40% discount. , wrap on plastic wrap, refrigerator for 40 minutes
Remove the dough, dust the surface of the workbench and the dough, knead into a 36*14 (left and right) cm, a rectangular sheet with a thickness of about 0.3cm, and cut into an isosceles triangle with a bottom edge of about 8cm.
Use a rolling pin to slightly smash the dough up and down into a triangular shape, cut a hole about 1 cm in the center of the bottom edge, fold the opening to the sides, and then roll it from the bottom to the horn
Put the mouth down in the baking tray and ferment it to twice the size (38 degrees is about 1h)
Preheating 200 degrees before the fermentation is completed 15 minutes
Brush the surface of the horns with a layer of egg liquid. The oven can be golden brown for about 20 minutes and 18 minutes. After baking, brush a layer of maple syrup (or honey water).
1. Olive oil can be replaced by ordinary salad oil; 2. Maple syrup can be replaced by honey water; 3. The ghee dough of olive oil crispy piece can be evenly simmered, not excessively simmered; 4. Remember to sprinkle flour on the surface every time you knead the dough. Then, before folding, use a small brush to gently sweep the surface flour to avoid the presence of flour; 5, the amount of square is about 8 croissants, you can also design the size, as long as the dough is about 0.3cm thick.