The reason for the failure of croissants is that croissants with clear lines, honeycomb-like interior and golden crispy skin are very successful, but unsuccessful croissants may have problems such as no lines, not soft interior, too oily to eat, etc. The reasons are as follows:
1, Croissants and noodles are not in the right proportion. The main ingredients of croissants are high-gluten flour, eggs, butter, yeast, milk or water, etc. These ingredients must be in a certain proportion, and the baked croissants will be fragrant. Although high-gluten flour is used, the bread will taste softer if some low-gluten flour is added appropriately.
2, the dough is not kneaded enough. If you want the bread to be soft and brushed, you need to knead the dough until the dough can pull out an opaque film. Without this step, the dough is not strong enough, and the butter wrapped in the later period will easily leak out. The level of croissants is not clear.
3. Unsuccessful fermentation It is very important to add yeast to ferment the dough to twice the original size. If the dough does not swell, the croissant will fail and it will not be fluffy.
4, the use of butter is wrong. Put the butter into the dough, fold it repeatedly and open it. This step is very difficult to operate. If you use too much force or the technique is wrong, the butter may leak out, so the layers of the baked croissants are not clear.
We usually make cookies and other snacks with softened butter, but the butter used for wrapping here must be hard butter just taken out of the refrigerator, cut into pieces and spliced together, and then beat with a tool to make the butter into a whole piece, then wrap it in the refrigerator or freeze it to prevent the butter from melting, and the good dough must be refrigerated before the butter can be wrapped, otherwise the high temperature of the dough will melt the butter, and in order to prevent the butter from melting at room temperature during repeated rolling,
What is the temperature of baking croissants? The oven temperature is 200 degrees. After croissants are rolled, they are discharged into a baking tray and placed at a temperature of 30 degrees and a humidity of 65% for final fermentation. After the fermentation is completed, lightly brush the egg liquid on the surface, bake at 200 degrees 15 minutes (the temperature and time are adjusted according to the respective ovens).
Croissants are a kind of French bread, which originated in France! More and more westerners are flooding into China. In fact, bread is a very common one. There are many kinds of bread, among which croissants are one of the most common ones. Croissants have a long history in France!
Croissants are soft and delicious at the entrance, and have a milky smell. It is because of its very comfortable taste that they are favored by many people and are very popular.
Home-made croissants Ingredients: 300g flour, 3g yeast, 0/5g cooking oil/kloc-,one egg, 20g sugar, proper amount of milk and proper amount of black sesame.
1, add yeast, cooking oil, eggs and white sugar to the flour, stir well, then add milk into it, add milk step by step, stir it into a flocculent shape, and then knead it into a soft dough.
2. After kneading the dough, move it to the chopping board, rubbing it back and forth like rubbing clothes. According to this method, it is easy to film out, and it will film out in almost ten minutes, and a thin glove film will appear.
3. After the dough is kneaded, put it aside and cover it with plastic wrap, and it will be twice as big as it is. After it is kneaded, put it on the chopping board and exhaust it slightly. Then roll the dough into a rectangular shape and cut it into triangles as shown in the figure.
4. After the shape of the croissants is made, put them on the baking tray and cover them with a layer of plastic wrap, which is twice as large as 1.5 times, then brush a layer of egg yolk liquid, sprinkle a proper amount of black sesame seeds and put them in the preheated oven 150 degrees Celsius for 20 minutes.
After baking, take it out and let it cool a little, and you can eat croissants. They are soft and delicious, and they are all good as breakfast cakes. Moreover, this croissant is made of ingredients that are always available at home, and ordinary flour is enough. After it is made, it is soft and sweet, and old people and children love it.
Making skills of croissants 1, the dough must be soft at first, otherwise it is not easy to produce glove film, but it should not be particularly sticky.
2. Many people think that the glove film is difficult to rub out. In fact, as long as we master the correct method and rub it back and forth like rubbing clothes, it is very easy to see the glove film.
3. When the dough is rolled into a rectangle, it must not be rolled too thin, otherwise it will not be easy to rise.