After eating more soft bread and wanting to eat a hard-mouthed bread, I made this hard-faced croissant for myself. For the sake of health, it is made of sugar-free, low-fresh olive oil, and is made with homemade sugar-free yogurt. The whole bread is salty and has a hard taste. For each 74 grams, a total of eight were made.
After the post-salt oil method, it is enough to use the chef's machine to knead the dough to the expansion stage.
The dough is well prepared and immediately divided into 8 portions.
Each smashed into a drop
This is a step-by-step diagram that opens in three directions.
Sprinkle with minced meat and squeeze the salad dressing
Remember to pinch the edges and prevent the salad dressing from coming out.
Roll up in the direction of the pointed head, while pulling the dough while rolling, you can roll several layers, bend the two ends inward and finish the remaining croissants, place them on the baking sheet, and make a one-time fermentation. You can use the habit of you. The method of fermentation, now on a hot day, room temperature fermentation can be
After fermenting, brush a thin layer of egg liquid to preheat the oven in advance, and send the fermented croissant into the oven at 180 degrees for 20 minutes. After evenly colored, it can be baked and placed on the cool net. Can not eat the refrigerator and keep it cold
Cut it and see that the meat is loose with the thick milk of the dough.
You can also replace high-gluten flour with appropriate neutral flour for healthier.