Formula: 60% high-gluten flour, 1% baking powder, 40% medium-gluten flour, 0.8% dry yeast, 20% sugar, 1% salt, 8% cream, 2% milk powder, 12% eggs, 5% milk, 30.

process flow

Making dough, fermenting, shaping, baking and cooling.

(1) Making dough: Make a dough one day in advance and cover it with plastic wrap overnight.

(2) Flour mixing: add powdered sugar, eggs, salt, milk powder, milk water and baking powder to the dough, slowly stir for 2 minutes, add flour, yeast and water, slowly stir for 2 minutes, then add cream, slowly stir for 65 minutes, 438+0 minutes, and stir at medium speed for 2 or 3 minutes. The dough temperature requires 28℃.

(3) Fermentation: the time is 0- 10 minute.

(4) Shaping: the stirred dough is pressed into smoothness by a dough press, divided into 70g pieces, kneaded round and relaxed for 10 minute, then kneaded with the palm of your hand to form a shape with a big head and a small tail, and then rolled thin, about 25cm long, and rolled into a horn shape with the joint facing down.

(5) Curling: put the molded dough into a baking pan, brush a little milk without oil, put it into a baking pan at 35℃ and 80% relative humidity, take it out to double the amount, brush a little milk and prepare for baking.

(6) Baking: the surface fire is 200℃, the primer 150℃, and the baking time is 8- 12 minutes.

(7) cooling.

Precautions:

(1) Press the surface thoroughly until it is smooth.

(2) Stamp it 10 minutes before plastic surgery, otherwise it will be difficult to plastic surgery.

(3) Pay attention to the technique when it is rolled into a trumpet, otherwise it will be ugly.

(4) The relative humidity of hair should not be too high, otherwise the surface will lose its due texture.

Quality standard:

Smooth surface and uniform color;

Clean and beautiful appearance:

The texture is delicate, chewy and full of flavor.

like products

Similar methods of croissant can be used to make Philippine sticks, hemp sticks, wooden bread, animal shapes and sample bread.