Yeast dissolves warm water, mixes it with wheat flour, sugar, eggs and salt, rubs it into batter, wraps it in a fresh-keeping bag, and puts it in a warm, wet and cold place until it becomes 2-2.5 times larger. Roll the mellow batter into a dough sheet, put the mixed solid oil in the middle of the dough sheet, fold both sides of the dough sheet backwards, wrap it, then roll it flat, fold it again, roll it flat, and so on for several times. Then put it in the refrigerator for more than 2 hours.
Take the batter down, roll it into a cake, and cut it into a 12 fan, just like cutting sand. Then roll it from the light area to the long pointed area and spread it on the baking tray with baking tray paper. Then, it will ferment for 20 minutes. Seeing that the rolled trumpet has just begun to gain weight, you can brush it with egg liquid and bake it.
180 degree small oven, preheat 10 minute, put in bread embryo, bake at 180 degree for 20 minutes.
Only when making croissants by hand, you need to master the heat well, so that the toast can be loose and soft. Every crack is filled with croissants with the flavor of unsalted butter, with applesauce or unsalted butter in the middle and a cup of warm milk.
Related instructions
Croissant is a kind of food, the main ingredients are high-gluten flour and low-gluten flour, and the auxiliary materials are dry yeast, sugar, eggs, vegetable butter, milk and so on. It tastes very sweet, such as "Song Ke" and other cream rolls, but it is what the French call "Viennoiserie sweet bread or dessert", which is somewhat similar to our doughnuts or American doughnuts, with chocolate, jam and cream.
Although croissants are crispy and delicious, they contain too much saturated fat and calories, and may also contain "trans fatty acids" which are very unfavorable to cardiovascular health. Obese people and diabetics should eat as little as possible.