croissant bread

2024-10-11 09:51:11 Bread

A high-gluten flour 75g	A dry yeast 2/3 tsp
A white sugar 1/2 tablespoon	Egg liquid A 26g
A water 75g-85g	B high-gluten flour 75g
B salt 1/2 tsp	B unsalted butter 10g
(shaped) smoked sausage 8 roots	Kewpie Salad Dressing 20g
Mustard grains 1 small spoon	Egg liquid for application Appropriate amount
Bread flour 2 tablespoons	Parsley powder 1/2 tsp
Salad oil2 tsp

How to make croissant bread Crescent Bread Recipe Illustration 1

Step 1

Weigh ingredients A into the bread basin Crescent Bread Recipe Illustration 2

Step 2

Weigh ingredients B into another bread basin. Crescent Bread Recipe Illustration 3

Step 3

Pour water onto the dry yeast in basin A and stir vigorously with a wooden spatula. Crescent Bread Recipe Illustration 4

Step 4

After adding ingredients B, stir slowly to avoid powder splashing. Crescent Bread Recipe Illustration 5

Step 5

Stir the ingredients evenly into a ball and put it on the table to knead the dough. Crescent Bread Recipe Illustration 6

Step 6

Knead the dough until it becomes stringy and the surface is smooth. Kneading is complete. Crescent Bread Recipe Illustration 7

Step 7

After the dough is rolled into a ball, place it seam side down into a bread bowl and cover with plastic wrap. Ferment at 40°C for 25-35 minutes. Crescent Bread Recipe Illustration 8

Step 8

Divide the fermented dough into 4 equal parts. Crescent Bread Recipe Illustration 9

Step 9

After the dough is re-formed into a ball, sew it open, cover it with a wet towel, and let it rest (ten minutes)

Step 10

Turn the rested dough with the seam facing up and use a rolling pin to roll it into an 8×16 rectangle. Crescent Bread Recipe Illustration 11

Step 11

Spread salad dressing and mustard grains on the side closest to the body, add sausage, and roll up the dough tightly. Crescent Bread Recipe Illustration 12

Step 12

Pinch the seam tight Crescent Bread Recipe Illustration 13

Step 13

With the seam facing down, place it in a U shape on the baking sheet. Crescent Bread Recipe Illustration 14

Step 14

Use scissors to cut 4 even cuts on the outside of the dough (the depth of the cuts is about half of the sausage)

Step 15

Cover with plastic wrap ➕ wet towel. Ferment at 40°C for 25 minutes. Preheat oven to 220°C Crescent Bread Recipe Illustration 16

Step 16

Brush the surface of the dough with egg wash, fry the bread flour and parsley powder, mix them and sprinkle them on the surface. Finally, drizzle with salad oil and bake in the oven. (Bake at 220℃ for 10 minutes) Crescent Bread Recipe Illustration 17