Recipe: French 颂 / croissant / croissant practice

Home Cooking Recipe: French 颂 / croissant / croissant practice

Notes:

The soft and mellow sweetness of the outside is ok~~

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour the yeast powder into warm water and mix well until the yeast powder melts.

    Pour the yeast powder into warm water and mix well until the yeast powder melts.

  2. Home Cooking Recipe: Pour the sugar and salt into the flour, dry and pour the water into the fermented baking powder, then pour in the softened butter and continue to stir.

    Pour the sugar and salt into the flour, dry and pour the water into the fermented baking powder, then pour in the softened butter and continue to stir.

  3. Home Cooking Recipe: Sprinkle some flour on the table, put on the dough, start to knead the dough, soften the surface until it is smooth, put it back in the basin, seal it with plastic wrap, and put it at room temperature of 25 ° C for 1 hour.

    Sprinkle some flour on the table, put on the dough, start to knead the dough, soften the surface until it is smooth, put it back in the basin, seal it with plastic wrap, and put it at room temperature of 25 ° C for 1 hour.

  4. Home Cooking Recipe: Take the dough for 1 hour of fermentation and gently roll it to make a rectangle. Put it in a plastic wrap and put it in the refrigerator for 6 hours or more, preferably for one night.

    Take the dough for 1 hour of fermentation and gently roll it to make a rectangle. Put it in a plastic wrap and put it in the refrigerator for 6 hours or more, preferably for one night.

  5. Home Cooking Recipe: Put the diced butter into a sealed bag, fold it according to the long square of about 20cm, use a rolling pin to pat the yellow one by a few times, let the butter become a square model, and put it in the refrigerator for use.

    Put the diced butter into a sealed bag, fold it according to the long square of about 20cm, use a rolling pin to pat the yellow one by a few times, let the butter become a square model, and put it in the refrigerator for use.

  6. Home Cooking Recipe: After kneading the dough for one night into a rectangle of 20cm in width and 45cm in length, put the butter that was previously refrigerated and put the other half of the dough on it.

    After kneading the dough for one night into a rectangle of 20cm in width and 45cm in length, put the butter that was previously refrigerated and put the other half of the dough on it.

  7. Home Cooking Recipe: Then turn it around 90 degrees and continue to be thin.

    Then turn it around 90 degrees and continue to be thin.

  8. Home Cooking Recipe: The sides of the dough are stacked on one side of the dough, and the sides are sealed and thinned a few times.

    The sides of the dough are stacked on one side of the dough, and the sides are sealed and thinned a few times.

  9. Home Cooking Recipe: Then fold it in half.

    Then fold it in half.

  10. Home Cooking Recipe: Turn it back 90 degrees and continue to be thin. At this time, be sure to pay attention. If the surface is not good, it means that the butter is absorbed by the surface. At this time, it must be put into the refrigerator for 15 minutes or refrigerated for 30 minutes or more.

    Turn it back 90 degrees and continue to be thin. At this time, be sure to pay attention. If the surface is not good, it means that the butter is absorbed by the surface. At this time, it must be put into the refrigerator for 15 minutes or refrigerated for 30 minutes or more.

  11. Home Cooking Recipe: Continue to thin the dough and then stack it into three layers, then turn it 90 degrees into a rectangle with a length of 80cm and a width of 20cm.

    Continue to thin the dough and then stack it into three layers, then turn it 90 degrees into a rectangle with a length of 80cm and a width of 20cm.

  12. Home Cooking Recipe: Finally, make a layer of butter with a layer of butter and overlapping layers of savory meringue.

    Finally, make a layer of butter with a layer of butter and overlapping layers of savory meringue.

  13. Home Cooking Recipe: Cut an equilateral triangle with a base length of 10 cm.

    Cut an equilateral triangle with a base length of 10 cm.

  14. Home Cooking Recipe: Use a knife to cut slightly in the middle of the bottom edge.

    Use a knife to cut slightly in the middle of the bottom edge.

  15. Home Cooking Recipe: Use your hand to lengthen the top and start rolling gently.

    Use your hand to lengthen the top and start rolling gently.

  16. Home Cooking Recipe: At this point, notice that the tip of the top of the triangle is fixed at the bottom.

    At this point, notice that the tip of the top of the triangle is fixed at the bottom.

  17. Home Cooking Recipe: Use egg yolk to make egg liquid, apply it on the surface, and then ferment it at room temperature for about 2 hours, or if the indoor temperature is very low, preheat the oven to 30 degrees, put it in, turn off the fire, and put it for about 2 hours. .

    Use egg yolk to make egg liquid, apply it on the surface, and then ferment it at room temperature for about 2 hours, or if the indoor temperature is very low, preheat the oven to 30 degrees, put it in, turn off the fire, and put it for about 2 hours. .

  18. Home Cooking Recipe: After the fermentation, it was found that the volume of the crucible was much expanded.

    After the fermentation, it was found that the volume of the crucible was much expanded.

  19. Home Cooking Recipe: After the fermentation, put it in the oven preheated to 190 and bake for about 15 minutes.

    After the fermentation, put it in the oven preheated to 190 and bake for about 15 minutes.

  20. Home Cooking Recipe: The soft and mellow sweetness of the outside is ok~~

    The soft and mellow sweetness of the outside is ok~~

Tips:

1. It is very important to choose butter. Be sure to use European butter with a fat content of 83% or more, and be sure to have no salt butter! Otherwise, the butter melts easily, and there is no meringue with butter on it. 2. If the indoor temperature is too high, the butter will be easily absorbed by the surface. Therefore, it is best to refrigerate for 30 minutes or more before thinning each time. 3. This practice can be used as a layer of skin / meringue to make Napoleon and many other desserts with thousands of layers of skin ~~~4. Refer to the video tutorial above for specific procedures, which have detailed practices~~


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