How to make croissants at home, which tastes the same as those sold? * * * has good French friends around him. In France, there will be salted milk slices and sweet croissants, but there will be no milk slice sandwiches. Hong Kong milk slices mixed with smoked salmon, sausage and cream cheese are a bit strange. But after moving to other places, snacks around the world are generally replaced by other artistic ideas, such as Americans turning spaghetti and sushi restaurants into winter; Eggs become ice cream cones.

Croissants basically do not need fermentation, which can save a lot of time. To be honest, I don't quite understand why they basically don't need fermentation. I have seen that the secret recipe is to use medium gluten powder. I don't know what it's like to make steamed buns. Are you afraid that there will be big bubbles after fermentation and you have to press the rod a few times, so you basically don't need to make wine?

Please help me comment when someone can answer the question. Thank you. In short, this recipe is quite successful and delicious! Make it yourself, eat as much as you like, and the taste can change with me. Today, Bian Xiao will make this croissant, and he likes to eat more. He is very happy with me.

Food for 8 people, lasting about 120 minutes: high-gluten flour 200g, low-gluten flour 50g, sugar 25g, yeast 2g, milk? 100g, salt 1.5g, raw egg 1, 30g of unsalted whipped cream. Cream paste: salt-free whipped cream 100g, sugar 40g, baby milk powder 60g.

Step 1: Add all materials except salt-free whipped cream into a steel basin, knead until there are no powdery particles, add salt-free whipped cream into the batter, knead until the surface of the batter is smooth but not sticky, cover the fresh-keeping bag tightly, and let it stand and ferment for 60min.

Make souffle sauce when fermenting. Beat the unsalted whipped cream and sugar with electric egg beater until light yellow (slightly whiter than whipped cream), then pour in baby milk powder and mix well. Put it in the refrigerator for refrigeration. Divide the bread into 8 equal parts, about 60 grams each. Then knead the batter into drops, cover it with a fresh-keeping bag and let it stand 15 minutes.

Step 3: flatten the batter, coat it with souffle sauce, roll it down from the wide side, and fasten the fresh-keeping bag after setting. When the alcohol is fermented for 50 minutes for the second time, heat it in an electric oven at 180 degrees for 10 minutes, coat a layer of egg yolk before entering the electric oven, add a little black sesame powder, bake it in the oven at 180 degrees for 25 minutes, and let it cool.

Tips This croissant method is very simple for me, which is to divide the wheat flour into two parts, but in the first part,