The temperature of butter for croissants is 13-18°C. When butter is in a cooled solid state, it is difficult to roll it thin with a rolling pin. Therefore, at the beginning of rolling, first use a rolling pin to beat the butter until it is suitable for thinning, and then consciously roll the butter in a square direction to form a beautiful shape. As long as butter is in the ideal temperature zone, it can develop its own plasticity.

If the butter is too hard, you can soften it in the microwave. But after heating, try to store the butter back at a low temperature. If the butter is stored in a refrigerator that is too cold and becomes too hard, it may become difficult to roll out. In order to restore the butter to the appropriate hardness, the best way is to move it to a place in the refrigerator where the temperature is not very low, and then heat it up.

The butter temperature is too high or too low. Once rolled out, the topping will crack. In order to make the baked French croissant have distinct layers, the thickness of the dough and butter must be even before folding. In addition, it is necessary to keep the butter soft and hard. First of all, the hardness of the butter should be adjusted to a state that is easy to roll out like bread, about 10°C, and the rolling operation should be carried out quickly to maintain the best condition of the butter.

Other introduction to croissants.

Croissant, also known as croissant, is a relatively high-calorie dessert bread. The main ingredients include high-gluten flour, low-gluten flour, etc. The auxiliary ingredients include dry yeast, sugar, eggs, vegetable butter, milk, etc. The taste is sweet, such as croissant and other brioche rolls, but it is what the French call Viennese sweet bread or dessert. , somewhat similar to our donuts or American Donuts, with various flavors such as chocolate, jam, cream, raisin, etc.

There are temperature restrictions in making croissants, so it is best to operate in autumn and winter, or in an air-conditioned room. Pay attention to the fermentation temperature of the croissant. It should be below 30 degrees. If you suspect that the oven temperature is too high, you can add a cup of cold water to adjust the temperature. Do not allow fermentation and oil leakage. When baking, if the oven temperature is low, you can bake it at high temperature for 10 minutes, and then add 2.3 minutes as appropriate.