Croissant material:

250g of flour. 60-80g of sugar. Butter100g. Beer yeast 20g. Four eggs. A little salt. A moderate amount of jam.

The practice of croissants:

Mix the sieved flour with sugar, add softened butter, warm water yeast and 4 egg yolks. After kneading the dough for about 15 minutes, add salt to the egg white and put it into the dough. Divide the dough into several small doughs and shape them into isosceles triangles. Then put a little jam on one corner of the triangle one by one, and carefully roll the triangle into a cylinder. Put Zan on the greased baking tray and put it in a mild oven 1 ~ 2 hours for fermentation. Put it in an oven at 230℃ for about 10 ~ 15 minutes, and turn it dark slightly to get ode.

Chocolate strawberry croissant

Main ingredients:

4 strawberries, half a banana, 2 chocolates, 1 croissant.

Accessories:

Appropriate amount of mint (leaves)

Exercise:

1. Song Ke bread was cut in half;

2. Sandwiched chocolate chips, strawberry chips, banana chips and mint leaves.

Exercise 2

material

Bread flour190g

70 grams of low-gluten flour

Yeast (dry) 4g

condiments

Butter165g

8 grams of milk powder

condiment

5 grams of salt

25 grams of fine sugar

Water140g

The practice of praising bread

1. Leave140g butter, mix other ingredients until the dough is smooth and spread out, roll it into chunks immediately, and freeze it in the refrigerator for 30 minutes.

2. When freezing the dough, put140g butter on the table, sprinkle with flour, and beat the yellow slices into thin slices.

3. Roll out the frozen dough, put the butter left in the first step in the middle, fold up the four corners and pinch tightly.

4. After rolling the dough into rectangular pieces, fold it from left and right 1/3 to the middle to complete the first three folds.

5. Rotate the dough with three folds at a time for 90 degrees, then roll out the dough with three folds, and put the dough with two folds in the refrigerator 15 minutes before the third fold.

6. Roll out the dough folded three times to a thickness of 4 mm, trim it with a sharp knife, and divide it into 9 cm at the bottom and 18 cm in height. Isosceles triangle (mini is 7: 12)

7. Roll up the triangle from the bottom, with the sharp corner facing down, put it in a baking tray, and put it in a warm and humid place below 35℃ for final fermentation.

8. After the fermentation, brush the egg liquid on the surface of the first layer, put it in an oven preheated to 220℃, and fire it at the middle layer for 18 minutes.