1, the raw materials are different
croissants
dry yeast 1 and 1/3 tsp; flour 200 g; sugar 1 tbsp; egg 1; warm water 105 g; salt 1/2; tsp solid vegetable oil; butter ****100 g.
Croissants
1 and 1/3 dry yeast; tsp high-gluten flour 180g; low-gluten flour 20g; sugar 1 tbsp egg 1; lukewarm water 105g; salt 1/2; tsp mcgreens (vegetable butter for wrapping in) 100g; milk as much as you like (for brushing bread crust).
2, from a different
croissants
1683, the Battle of Vienna, when the Turkish army decided to sneak into Vienna at night, however, was the local bakery early up bakers found. They sounded the alarm for the whole city, thus making the enemy's sneak attack end in failure.
To commemorate this victory, the bakers made their bread into the shape of a horn, which also closely resembled the symbol of the Ottoman crescent flag.
Hornbread
In 1683, the Turkish army invaded the Austrian city of Vienna, but could not attack for a long time, the Turkish generals had a plan to dig a tunnel to the city, but coincidentally, the sound of their crane shovels chiseling the earth was found by the bakers who were grinding flour and kneading dough all night long, and as a result, the Turkish army returned to the city without any success.
In honor of this baker, bakers all over Vienna, made their bread in the shape of the curved crescent moon on the Turkish army flag to show that they were the ones who saw the Turkish army first.
3, the production method is different
Ram's croissant
yeast dissolved in warm water, mixed with flour, sugar, egg, salt, kneaded into a dough, wrapped in plastic wrap, put in a warm and humid place to ferment to 2-2.5 times larger. Roll out the dough into a sheet, put the oil mixture in the center of the sheet, fold over the sides, wrap it up, roll it out, fold it up again, roll it out, and so on several times. Then put it in the refrigerator for 2 hours or more.
Take out the dough and roll it out into a large circle, as if you were cutting pizzas, cut it into 12 scallops, and then roll it out from the wide end towards the pointy end, and lay it tip-side down on a baking sheet lined with parchment paper. Then ferment for about 20 minutes, see the rolled small corner began to fat, press a almost no elasticity, you can brush with egg wash baked. Oven preheating 180 degrees. 10 minutes, bread into, bake 20 minutes, 180 degrees.
Croissants
Dissolve the yeast in warm water, mix with the high-gluten flour, low-gluten flour, sugar, egg, salt and knead together to form a dough; wrap in plastic wrap and put in a warm, humid place to ferment until 2-2.5 times as big. Put the meringues in a plastic bag, tap the rise a few times with a rolling pin, and then roll it out into a more regular quadrilateral shape.
Sprinkle flour on the table and roll out the fermented dough into a sheet three times as long as the rolled out meringues and a little wider than that. Place the m?chirin in the center of the sheet and fold over the sides to wrap them. Pinch the ends tightly so that the meringues are wrapped in the sheet. Wrap in plastic wrap and place in the freezer for 20 minutes.
Remove the relaxed folded sheet, sprinkle dry flour on the table, roll it out into a one-sided sheet, triple-fold it, wrap it in plastic wrap, and again place it in the refrigerator to relax for 10-15 minutes; and so on for a total of **** three times. Fold in half for the last time and let it relax in the fridge for 20-30 minutes. Remove from the refrigerator and roll out into a 0.3cm thick sheet.
To organize the shape: Divide the sheet into triangular pieces with a rotary cutter, cut a slit in the middle of the bottom edge, roll up the sheet from the bottom, line a baking sheet, and brush with milk. Place in a warm, humid place for final fermentation. Fermentation is complete, (hand pressed dough, no elasticity can be), the oven preheated 190 degrees, upper and lower heat, the middle of the oven, 20 minutes or so, the surface color enough to be.
Baidu Encyclopedia - Croissant
Baidu Encyclopedia - Croissant
Anyone know the origin of Croissant (croissant) bread
"Croissant" in French means "croissant".
Croissant is translated as croissant, crescent bread, kosong in Chinese.
In 1683, the Turkish army invaded the Austrian city of Vienna, but could not attack for a long time, and the Turkish generals had a plan to dig a tunnel into the city in the dead of night, in order to unknowingly enter the city. Unfortunately, in the dead of night, the sound of their crane-mouth shovels chiseling the earth was discovered by the baker who was grinding flour and kneading dough all night long, and reported it to the king in the middle of the night. As a result, the Turkish army returned without success. In honor of this baker, bakers all over Vienna, made the bread in the shape of the curved moon on the Turkish army flag, to show that they were the first to see the Turkish army.
But for Christians, the croissant symbolizes the death and rebirth of Christ. In the Eucharist, when Christians combine the croissant with red wine, which symbolizes the Blood of Christ, they show respect for the Body and Blood of Christ and contemplate the time of Christ's rebirth.
For the Assyrians, moon worship was a very important ritual. During communion, the Assyrians served "croissants" in the shape of a crescent moon with red wine.
Similarly, in the hands of the Persians, "croissants" were given to the dead during the ritual of death as a symbol of "guaranteeing rebirth". In the 4th century, on the monument of the dead, there is an inscription of a man who left his wife and children to go to the other world, and before leaving, the wife gave the child a croissant to give to his father as a sign of certainty of his future regeneration.
There is another legend in Paris. A long time ago, a Greek sorcerer wrote a
letter to the goddess of the moon, and on the seal of the letterhead, there was a stamp of a curved moon. At that time, the seal was a "round ring" made of bread by a baker. Later generations made this pattern into today's "croissant".
In the past, around the 12th century, some French countryside called them "small croissants", and the shape of the croissants was reminiscent of a "crooked moon". At that time, at Passover, the monks of the abbey would always make croissants into baskets for the Passover meal, which signified the "rebirth of Christ". "The monks would make croissants for the Passover meal to signify the rebirth of Christ.
Croissant was introduced to France at the end of the 18th century when the Austrian princess Marie-Antoite d'Autriche married Louis XVI (who was then the grandson of the Emperor).
In 1770, Marie-Antoite d'Autriche (a Viennese) brought the croissant officially to France. It already existed before 1770. There are historical records of croissants being served at the royal court in Paris in 1549.
Nowadays, the croissant, with a glass of warm milk, has long been the most typical form of breakfast in France.
Origin of the croissant
In 1683, the Battle of Vienna took place, which is why this type of pastry is known as viennoiserie, when the Turkish army decided to attack Vienna during the night, but was discovered by the bakers who were up early in the local bakeries. They raised the alarm and the attack failed. To commemorate this victory, the bakers made bread in the shape of a horn, which also closely resembled the symbol of the Ottoman crescent flag.
In 1770, the Austrian princess Marie-Antoinette Marie-Antoite d'Autriche (a Viennese) officially brought the croissant to France. But there is a theory that croissants existed long before 1770. There are historical records of croissants being served at the royal court in Paris in 1549. Today, croissants are a traditional breakfast for the French. The layered croissants now on the market were first made in the early 1900s.
France's national treasure: croissants
What is the difference between croissants and croissants
1, raw materials are different croissants 1 and 1/3 tbsp dry yeast; 200g flour; 1 tbsp sugar; 1 egg; 105g warm water; 1/2 salt; tsp solid vegetable oil; 100g butter ****.
Croissants Dry yeast 1 and 1/3; tsp high gluten flour 180g; low gluten flour 20g; sugar 1 tbsp egg 1; lukewarm water 105g; salt 1/2; tsp mcgillin (vegetable butter, for wrapping) 100g; milk (for brushing bread crust). 2, from different croissants croissants 1683, the Battle of Vienna, when the Turkish army decided to sneak into Vienna at night, however, by the local bakery early up bakers found.
They sounded the alarms of the whole city, so that the enemy's sneak attack ended in failure. To commemorate this victory, the bakers shaped their bread into the shape of a horn, which also closely resembles the symbol of the Ottoman crescent moon flag.
Horn Bread In 1683, the Turkish army invaded the Austrian Vienna, but could not attack for a long time, the Turkish generals had a plan to dig a tunnel to the city, but coincidentally, the sound of their crane shovels chiseling the earth by the baker who was grinding flour and kneading the dough all night long, and as a result, the Turkish army returned to the city without any success. In honor of this baker, all Vienna bakers, the bread into the Turkish army flag on the curved moon shape, to show that they are the first to see the Turkish army.
3, different production methods croissant Yeast dissolved in warm water, and flour, sugar, egg, salt mixed together, kneaded into a dough, wrapped in plastic wrap, put in a warm, humid place to ferment to 2-2.5 times larger. Roll out the fermented dough into a piece of dough, put the mixed solid oil in the center of the piece of dough, fold over the two sides of the piece of dough, wrap it up, then roll it out, fold it up again, roll it out, and so on a few times.
Then put it in the refrigerator for 2 hours or more. Take out the dough, roll it out into a large circle, as if you were cutting pizzas, cut it into 12 sectors, and then roll it from the wide end towards the pointy end, and lay it tip-side down on a baking sheet lined with parchment paper.
Then ferment for another 20 minutes or so, see the rolled up small corner began to fat, press it almost no elasticity, you can brush with egg wash baked. Preheat the oven to 180 degrees.
10 minutes, the bread into, bake 20 minutes, 180 degrees. Croissants: Dissolve yeast in warm water, mix with high gluten flour, low gluten flour, sugar, egg, salt and knead together to form a dough; wrap in plastic wrap and let rise in a warm, humid place until 2-2.5 times its size.
Put the meringues in a plastic bag, tap the rise a few times with a rolling pin and roll it out into a more regular quadrilateral. Sprinkle the table with flour and roll the fermented dough into a sheet three times as long as the rolled out meringues and a little wider than that.
Place the m?chirin in the center of the sheet and fold over the sides to wrap it. Pinch the ends tightly so that the meringues are wrapped in the pasta sheet.
Wrap in plastic wrap and place in the freezer for 20 minutes. Take out the relaxed folded sheet of dough, sprinkle dry flour on the table, roll it out into a one-sided sheet, fold it in three, wrap it in plastic wrap, and put it in the refrigerator again to relax for 10-15 minutes; and so on for three times in total ****.
After the last triple fold, relax in the refrigerator for 20-30 minutes. Take it out and roll it into a 0.3cm thick sheet.
To finish the shape: divide the sheet into triangular pieces with a rotary cutter, cut a slit in the center of the bottom edge, roll up the sheet from the bottom, line a baking sheet and brush with milk. Put in a warm and humid place for final fermentation.