"Is it easy for you to make a bread?"
The bakers are already at work in the wee hours of the morning preparing for the morning business, mixing ingredients, rolling dough, waiting for fermentation, molding, waiting for fermentation again, sweeping egg paste, putting it in the oven, taking it out of the oven, and waiting for everyone to buy fresh, hot bread. The breads are all chubby and cute, golden brown, fragrant and healing. There are so many different kinds of breads around the world, and one of them is not only loved by everyone, but even want to know how it was born. It is the pride of the French, the representative of difficult bread, it is the croissant.
The croissant is a famous French pastry bread that is complicated to make, with the dough and butter being kneaded over and over again.
The croissant is a famous French pastry bread, the production process is complex, the dough and butter need to be repeatedly folded and kneaded until a thin layer of butter and dough interlaced to create a crispy feeling, the making of bread must be gentle enough, can not be used with brute force, or else the air inside the dough is too much squeezed, which affects the fermentation and expansion of the dough, and the finished product is not soft enough to greatly damage the taste.
My own editor has studied professional bread making, but the learning process is not yet refined only know the skin, the croissant is even more do not know, will only buy a piece of ready-made puff pastry rolled up into the oven as a croissant, really want to butter and dough overlap pinch, or let the master class and teach, that day I met a friend, my friend loves bread, love to eat bread, love to bake, has been in New Zealand to study, specializing in Baking Science & Technology, engaged in food and bakery.
The more layers of croissants, the fluffier they are? Is "lasagna" the best? (Click on the picture for the answer)
The more layers, the fluffier the croissant?
France is a big country, and different bakers have their own preferences, but too much folding makes the pastry less fluffy!
The fluffiness of the croissant is not related to the butter, but to the wheat dough. The moisture in the wheat dough produces steam when it is heated during the baking process, which separates the butter from the croissant, and holds up the croissant layer by layer.
If there is too much folding, it means that the thinner the wheat dough is, the less moisture there is in each layer of dough, the less steam is produced, and the denser it is, so the croissant won't be crispy.
How long does it take to make a croissant? (For the answer, click on the picture)
Share that it takes about 8 hours to make a croissant, which is the fastest way.
Usually we use 26 hours, 16 hours in the cold room to ferment the dough, which gives the pastry a better flavor and aroma.
How can I recognize a good croissant when I taste it? (For the answer, please click on the picture)
The skin should be crispy, but the heart should be soft!
After coming out of the oven, the croissant will drop crumbs when you bite it, which means it's crispy.
The croissants and other pastry items will become soft after a long period of time, how to make them "revitalized"? (Please click on the picture for the answer)
The croissants and other pastries will become too good to eat after a long time, how to make the croissants "rejuvenated"?
In France, the weather is dry, so croissants stay crisp. However, in the south, where the humidity is higher, the croissants will continue to absorb moisture from the air after they are baked, which reduces their crunchiness, so the best time to eat them is within 30 minutes of baking.
Glass containers for baking: Using glass containers allows us to notice the color of the batch, and thus the degree of doneness.
Do the French have croissant sandwiches? (For the answer, click on the picture)
Do the French have croissant sandwiches?
The original croissants were salted, and French croissants are not stuffed and don't make sandwiches, they make sandwiches with baguette.
The puff pastry bread would be filled with chocolate, raisins, jam, and not even the flower shaw stuff to try to keep the pastry as dry as possible.
What's the secret to making a delicious croissant? (Click on the picture for the answer)
What's the best way to make a delicious croissant?
The flavorful texture of the bread depends on how much air can be held in the dough, so use negative force when kneading the dough.
The folding of the pastry is a traditional French technique, and when you cut into the pastry, you see the layers. We bakers talk about a folding that has 3 layers (flour + butter + flour), and I think it's best to do 25 layers for the crunchiest texture.
Additionally, when applying the egg batter, it should be thin enough to take the shine of the egg, and the batter should not be thick, otherwise the dough will collapse and the egg will cook into a piece when baking.
What is the difference between natural yeast and commercial yeast (Instant Yeast, Dry Yeast)? (Please click on the picture for the answer)
What is the difference between natural yeast and commercial yeast (fast yeast Instant Yeast, dry yeast Dry Yeast)?
Yeast is a bacterium. Natural yeast is made up of many different varieties of bacteria, and when it reproduces, the good bacteria will get rid of the less fit ones, and the ones that are left to ferment will be the stronger ones.
Because the bacteria have good vitality, they can maintain moisture and produce amino acids, which makes the bread more flavorful, the aroma is preserved for a longer period of time, and it is easier for the stomach to digest.
Natural yeast has a good flavor, but there are limitations to its use. Sweet buns and high-fat breads are not suitable to be made with natural yeast because high sugar and high oil will produce greater osmotic pressure, causing yeast cells to shrivel up.
Natural yeast is not sold in the market and is mostly cultivated artificially. My friend told me that the baking team will grow their own yeast, and there are three main types of natural yeast: Levain, Levain Liquid, and Levain with apples. Levain slows down the aging process of the bread, avoids bacterial growth, and extends the freshness of the bread.
Leuben: The finished bread is mainly hard bread, with a slightly sour flavor and a strong taste, example: country bread.
Liquid Lupin: The finished bread has a lighter flavor, example: square bread.
The natural yeast Lupin variety has a predominantly hard bread product, with a slightly sour flavor and a strong taste.
As for the pineapple buns and pork buns that we eat everyday, they are mostly made with Instant Yeast and Dry Yeast, which are commercial yeasts that have been purified and reproduced in a single cell. In addition, most of the wheat flour in Europe is low in protein and high in ash (minerals). This is why European breads are crunchier and easier to digest. If you use European wheat flour to make pineapple buns, pork buns are not suitable, Hong Kong-style buns with the same flour as the United States flour, protein content is high, while the ash is low, high water absorption, the flour's water absorption, made of bread softer body, suitable for making square buns and high-sugar square buns.
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