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Steps to make croissants in the oven

Mix bread flour, purified water and yeast and knead into a dough, ferment for 20 hours, knead high gluten flour, pure milk, sugar, salt, yeast, add butter and knead and flatten, refrigerate for 2 hours, take out and wrap in butter, roll into a square, refrigerate for 1 hour, roll the dough into a square, cut into isosceles triangles and refrigerate for 20 minutes, stretch and pull from the bottom to the top of the dough to roll out, double fermentation to 1 times the size, coated with an Bake for 30 minutes.

Steps to make a croissant in the oven

Ingredients:

Fermentation materials:

200g of bread flour, 180ml of pure water, 2g of yeast;

Dough materials:

400g of flour, 180ml of pure milk, 70g of sugar, 10g of salt. Caster sugar 70g, salt 10g, high sugar resistant yeast 4g, butter 20g, wrapped in butter,300g;

Other:

Egg wash moderately

How to make croissants:

1. Mix 200g of bread flour, 180ml of pure water and 2g of yeast, knead into a dough. Then cover with plastic wrap and ferment at room temperature for about 20 hours;

2. Knead 400g of high gluten flour, 180ml of pure milk, 70g of granulated sugar, 10g of salt, 4g of yeast, then add butter and knead and flatten, and put in the refrigerator for 2 hours;

3. Take out the dough and wrap it in butter, then roll it out to a square, and refrigerate it for another 1 hour;

4. Roll the dough into a rectangle, then cut into isosceles triangles and refrigerate for 20 minutes;

5. Take out the cut triangles of dough, stretch, and roll from the bottom to the top, roll into a triangular bun shape;

6. Ferment for 5 hours or until doubled in size, and coat the surface of the croissants with a one-time egg wash;

7. Bake in the preheated oven, upper and lower heat 220 degrees for 10 minutes, then lower to 190 degrees for 20 minutes, bake until the surface of the golden brown can be.

Tips

1, to do croissants crust must be malleable so that it can be wrapped in butter, so do croissants must use high-gluten flour;

2, butter can be used with flakes of butter, if not, melting point of high imported European butter is also more appropriate.