Golden elephant bread flour 500 grams

8 grams of salt

Korea sugar 40 grams

Angel yeast10g

Nestle milk powder10g

50 grams of eggs

Newmaifu milk 50 grams

Water 200 grams

Anjia butter 40

How to make Danish croissants?

Other raw materials except butter are evenly mixed.

Stir until the surface is slightly smooth, add butter, continue stirring until the gluten expands, and pull out the film.

Then put it into a tray, press it into a rectangle and put it in the refrigerator for one night.

Thawed the next day, wrapped in 250 grams of Anjia butter, and put it into freezing 1 hour again for shaping.

Length10cm, height 20cm, made into ox horn 70g/piece.

Put it in the oven to wake it up, and add boiling hot water to prevent the dough from drying.

Brush the proofed dough with eggs and bake at 2 10 and 0/0/90 for 20 minutes.

After baking, the bread tray should be shaken to avoid collapse and waist in the middle.

Tips

Dough must be avoided overnight because the gluten is too high and oil leaks when pressing.