Kosode is generally referred to as croissants, croissants, as the name suggests, is the shape of a cool cow horn of the bread, croissants need to use ingredients Flour: 300G, Yeast: 6G, Sugar: 15G, Salt: 6G, Milk: 180ML, Butter: 15G (and the flour), butter: 150G (when the package with).
: Bread Ingredients: Golden Image Bread Flour 280g, Meimei Low Gluten Flour 120g, Instant Dry Yeast 8g, Caster Sugar 40g, Salt 8g, Milk Powder 16g, Egg 45g, Water 175g, Butter 40g. Wrap in oil: 200g of Anja flaky butter. Filling: 120g of shredded mozzarella cheese, 160g of bacon. Surface decoration: egg wash, dried chopped parsnips. Directions: See here for the process of opening the pastry. Before the third trifold, spread the shredded mozzarella and bacon slices on 2/3 of the surface (Picture 1), then trifold and send the dough to the fridge to relax. Roll out the dough to a thickness of about 4mm, divide it with a sharp knife into an isosceles triangle of 9×18cm, then roll it up from the bottom to the tip and place it on a baking sheet (Picture 3), then transfer it to a baking box for final fermentation. When the final fermentation is finished, brush the surface with egg wash and sprinkle with chopped dried scallions (Picture 4), then bake in a preheated 190℃ oven on the middle shelf, upper and lower heat, for about 20 minutes.