Flour+milk+instant yeast powder (soaked in10g warm water for 5 minutes in advance)+cream (softened at room temperature first)+fine sugar+eggs+salt = kneaded into smooth dough. Fermented to twice the original size. A small piece of primary color dough+turmeric powder, knead into yellow dough. A small piece of primary color dough+monascus powder, knead into red dough. A small piece of primary color dough+butterfly tofu powder, knead into blue dough. A small piece of primary color dough+bamboo charcoal powder is kneaded into black dough.
Divide into small doughs with different sizes, as shown in the above figure, from the largest red dough to a drop-shaped stick flat, followed by the second largest dough to a drop-shaped stick flat, and the third, fourth and fifth largest doughs are ***5 ribbon flat sticks.
Turn it over and make the pole longer.
Cut the wide part into a small part.
Grasp it with both hands and turn it up on both sides.
reach
The two corners are slightly close together.
The chassis is covered with non-stick baking paper, and golden croissants are arranged at regular intervals. Coat the surface of bread with egg liquid and spray a little cold water on the surface before entering the oven.
Bake in the preheated oven at 175℃ for 20 minutes. According to everyone's oven, consider the time and temperature by yourself.
Finished product.
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All the ingredients except butter are put in the main pot.
Kneading mode for 3 minutes.
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It looks a little dry, doesn't it? ?
Yes, that's the way it should be. Oh, this is hard bread, and it can't be wet! Salt-free butter is softened at room temperature, cut into small pieces and added to the main pot three times.
Kneading mode for 4 minutes.
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Stir the dough.
After taking out the dough, knead it round. Cover and moisturize.
Primary fermentation 15.
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Take out the dough and pat it gently until it is exhausted.
The stick flattened into a big rectangle.
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30% off
Repeat leveling, with a 30% discount, a total of * * * ten times.
This step is the only secret of delicious Jinjiao.
It's painful, I know, but the more times, the better!
If you have a dough press at home, use it.
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Roll out the end and put chocolate on it (it can be omitted)
After 20 minutes of fermentation?
180 degree baking 18 minutes.
Move it to the drying rack immediately after baking.
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