Croissant means "horn of a goat" in French. Croissant bread: ◎ Ingredients: 250g flour. Sugar 60, 80g. 100g butter. Beer yeast 20g. 4 eggs. A little salt. Jam in moderation. It's delicious. Croissant in Chinese is translated as croissant, crescent bread, croissant. A cup of coffee and a croissant is the most common breakfast and snack in Europe. Crispy on the outside, soft on the inside, full of creamy aroma, but also high in calories.
250g French bread flour, 30g granulated sugar, 5g salt, 5g milk powder, 25g butter, 122g water, 13g egg mixture, 4g yeast, 125g butter to coat, and an appropriate amount of egg mixture to coat (French bread flour can be replaced with medium gluten flour)
Combine the ingredients except the butter and egg mixture to form a smooth dough.
Then cover with plastic wrap and let rise for about 60 minutes.
Take out the rounded edges of the back to vent, then wrap the dough in a plastic bag and refrigerate overnight.
Wrap 125g in butter, take out of the fridge and place in a plastic bag. Beat with a rolling pin to form flat 20cm squares.
Sprinkle the flour on the counter, take the dough made the day before from the refrigerator, and roll it out to about 25 inside squares.
Place the butter on the dough by staggered 45 degrees.
Then wrap the dough around the butter on all four sides, pinching where it ends.
Roll out into a rectangle of 20x50cm, fold it the first time, fold it into 3 folds and put it in a plastic bag. Chill for 30 minutes.
Take out and roll out thin, roll out again into 20x50cm pieces, fold for a second time, fold into 3 fold, put in a plastic bag and freeze for 30 minutes.
Take out the dough pieces rolled out to 20x50cm again, fold them for a third time, then put them in a plastic bag and freeze for 30 minutes.
Take it out and roll it out to an 18x60cm piece. Lay the piece horizontally and cut out a triangle with a 10cm base with a knife.
Turn the bottom edge of the triangle slightly up and down until it reaches its narrowest point.
Place the rolled buns on a baking sheet at 32 degrees and ferment for 40 to 60 minutes.
Spread with egg mixture and bake at 200 degrees for about 15 minutes.
At any point after the butter is wrapped, if the butter seeps out of the dough, it should be stopped immediately and put in the refrigerator to freeze.
Use the rolling pin with even force to evenly distribute the butter inside the dough.
Try to keep the dough at the same temperature as the butter, so as to avoid leaking oil during the rolling process.
If you use flaky butter, you don't have to beat the butter into flaky pieces.
If you do not have French bread flour, you can use regular medium flour instead.