Recipe: That is called a croissant

Home Cooking Recipe: That is called a croissant

Notes:

The crispy croissant has always been my heart. The croissants that I eat when I was young are all adding honey to the surface of the egg. When I eat it, I will first feel sweet and taste the dough. The salty and scented scent will emanate from the layers of shards, and the hot milk is my deluxe breakfast. Over the years, although I have been trying new breads, I have a variety of new loves such as European bags, toasts, and French bachelors, but I still stand in my heart. Recently, Star Dad's ham and cheese can be a favorite sandwich. Although it is not a luxury breakfast, the morning that can be eaten will always make you feel better. Particularly delicious and well-defined desserts always require more time to make, but they can't be avoided. The level of awkwardness is similar to that of a thousand layers of cake. It is obtained by wrapping in butter and then “stacking the quilt”. Therefore, the production time is longer. It takes about 6-7 hours to make 10 cans (the time is also a thousand layers of cake). About half of it, but the deliciousness of the results will definitely make you feel proud. This recipe comes from Pierre Hermes and is about enough to make 8-10 颂

Ingredients:

Steps:

  1. Mix the materials except butter, add 15g of butter and add it to the surface for 15 hours.

  2. Remove the remaining butter and let it cool at room temperature.

  3. After the dough is vented, it is refrigerated and fermented for 1 hour, and then ventilated again, placed in a fresh-keeping bag and placed in the refrigerator for 30 minutes.

  4. After the dough is taken out, it is cut into a 3:1 rectangle and half of the butter is applied to the 2/3 surface.

  5. The butter-free, butter-free side is folded in the middle, placed in a fresh-keeping bag for 30 minutes, and then refrigerated for 1 hour.

  6. Then knead the dough into a 3:1 rectangle, fold it without butter, put it in a fresh-keeping bag and freeze it for 30 minutes and then refrigerate for 1 hour.

  7. Roll the dough into a 3:1 rectangle again, apply the remaining butter to the 2/3 surface, repeat steps 5 and 6.

  8. Then knead the dough into 16*70cm, cut into a triangle with a bottom edge of 14cm and roll it up from the bottom edge.

  9. Cover with plastic wrap and ferment to twice as large, brush the surface of the egg yolk (outside the component), and send it to the oven at 220 ° C for 5 minutes. 190 ° C for 10 minutes.

  10. It is best to use it hot.


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