croissant
| Old noodles: | Bread flour 220g |
| Warm water 140g | Yeast 2.5 grams |
| Main dough: | Bread flour 350g |
| Dry yeast 4 grams | Salt 4 grams |
| Milk 158 grams | Whole egg liquid 40g |
| Butter 50 grams | Granulated sugar 70 grams |
| Milk powder 25 grams | Old noodles 220g |
Step 1
Mix the ingredients for the old noodles evenly, cover with plastic wrap and ferment at room temperature for 1 hour, then refrigerate overnight.
Step 2
Take out the ingredients other than salt and butter from the old dough and main dough, mix them together and beat for the expansion stage, then add butter and salt to make a thin film. The phone ran out of battery during the process, so I didn’t take pictures, so I’ll add them later.
Step 3
Arrange it and put it into the fermentation box for primary fermentation.
Step 4
Ferment until 2.5 times larger
Step 5
Take out the exhaust and divide each into 35 grams
Step 6
Shape it into a tadpole-like shape with a big head and a long tail, then let it rest for 30 minutes.
Step 7
Roll into picture shape
Step 8
Starting from the wide side, roll it up and bend it slightly on both sides to form a horn shape.
Step 9
Place in a baking pan and ferment for the second time to 2.5 times in size
Step 10
Prepare an egg yolk and add an appropriate amount of water, mix well, and gently brush it on the fermented bread embryo with a brush.
Step 11
Oven at 170 degrees for 20 minutes on the middle rack.
Step 12
Finished product
Step 13
Finished product
Step 14
Finished product
Step 15
Finished product Croissant cooking tips
