Croissant Ingredients:

Flour 250g, sugar 60-80g, butter 100g, brewer's yeast 20g, 4 eggs, salt. Salt a little. Fruit jam.

Croissant Directions:

Mix the sifted flour with the sugar, add the softened butter, the brewer's yeast and 4 egg yolks. Knead the dough for about 15 minutes, then beat the egg whites with salt and fold them into the dough. Divide the dough into smaller pieces and shape them into isosceles triangles. Place a small amount of jam in one corner of the triangle and carefully roll up the triangle into a column. Place the croissants on a greased baking sheet and place them in a lightly heated oven for about 1 to 2 hours to rise. Place in the oven at 230℃ for 10-15 minutes and allow to darken slightly.

Chocolate Strawberry Croissant

Main ingredient:

4 strawberries, half a banana, 2 slices of chocolate, 1 croissant

Accessories:

Mint (leaves) moderate

Methods:

1. Croissant cut in half;

2. Sandwich into the chocolate, sliced strawberries, Banana slices, mint leaves can be.

Method 2

Ingredients

Bread flour 190g

Low-gluten flour 70g

Yeast (dry) 4g

Substantiation

Butter 165g

Milk powder 8g

Seasoning

Salt 5g

Sugar 25g

Water 140g

Kosher Bread

1. Set aside 140g of butter, mix the other ingredients and beat until the dough is smooth expansion stage, immediately rolled into a large piece into the freezer for 30 minutes

2. 140g of butter on the table when the frozen dough sprinkled with semolina, the piece of yellow knocked into a thin slice

3. Frozen dough Roll out the dough, put the butter in the center, fold up the corners, and pinch tightly to close the mouth

4. Roll the dough into a large rectangle, and then fold it into the center from the left and right 1/3 of the way to the center, completing the first triple fold

5. After the first triple fold, rotate the dough by 90 degrees, and then roll it out again for another triple fold, and then put it in the fridge for 15 minutes after the two triple folds to perform the third triple fold

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6. Roll out the dough in three folds to a thickness of 4 millimeters, trim the side edges with a sharp knife, and divide the dough into an isosceles triangle (9 centimeters on the bottom side and 18 centimeters in height) with a base of 9 centimeters. The triangle should be rolled up from the bottom edge with the pointy corner facing downward, and placed in a baking dish in a warm, humid place, below 35 degrees Celsius, for final fermentation

8. At the end of the fermentation, brush the surface with an egg wash over the top layer, and place in a preheated 220 degrees Celsius oven, in the middle tier, on top and bottom heat, for 18 minutes