A happy golden croissant, cooking and living, with a co-ordinated management approach, a fun-filled process that enriches the width and dimensions of the mind. . .
The butter is sliced first. I cut four slices and put them in the plastic wrap. I knocked them together and knocked them together. The gap in the middle was filled with butter (if you can buy flaky butter, you can save it)
In addition to butter, other materials are placed in the basin, slowly add milk, and into a smooth dough, the dough continues to simmer for a few minutes, from small gluten, can be set aside, wrap for awake for half an hour use.
The awake dough is kneaded into a dough, three times the size of butter. Put the butter in the middle, wrap the two sides in the middle, and press the upper and lower sides tightly.
After stacking three layers, continue to open, fold, and repeat three times. The basic dough for Danish bread is ready. Wrap the plastic wrap and put it into the refrigerator at -4° to ferment it to twice the size and take it out.
Take out the dough from the refrigerator, the Danish base dough is rolled into a dough (about 0.3-0.5CM) thick, length 15-20CM, (the corners are neatly trimmed).
The ruler is used to make a comparison, and the actual visual observation is to draw a few equal parts with the back of the knife and cut into an isosceles triangle.
Rolled croissant dough is set up (to distance, fermentation will swell), egg coating. Put the oven about 40 degrees, ferment for one hour, turn into a fat horn, and then brush a layer of egg liquid.
The middle layer of the oven is 190 degrees, about 20 minutes, look at the fire, turn golden yellow, and take it out of the house!