Croissant (Praise)Gourmet Table

Published Dec 16, 2020 at 02:11am ET


Croissant (Praise)Gourmet Table

Praise, also known as croissant, is one of the most traditional French breads. Excellent can be praised not only for its yellow and crisp skin, but also for its soft and even crisp inner layer, full of butter fragrance. It can be eaten directly or made into eulogizable sandwiches. We have invited Julien Malcurat, the head chef of bread teaching at Le Fung French Academy of Cuisine, to teach you how to make world-class praises and to tell you all about praise. T65 flour 500 g, milk 250 ml, salt 9 g, sugar 70 g, butter 25 g, dry yeast 7.5 g, Vienna fermented dough 150 g, butter slices 125 g, egg liquid appropriate amount

Food Material List

  • 1 T65 flour 500g
  • 2 milk 250g
  • 3 salt 9g
  • 4 White granulated sugar 70g
  • 5 butter 25g
  • 6 Dry yeast 7.5G
  • 7 Vienna fermented dough 150g
  • 8 Crispy butter slices 125g
  • 9 Egg Wash Appropriate amount

Operational steps

  • 1 First, make dough
    1. Sprinkle 500 grams of T65 flour on the table, dig three small holes
    2. Pour 9 grams of salt and 70 grams of sugar into one hole, 25 grams of soft butter into the middle hole, 7.5 grams of dry yeast into the last hole, and then put 150 grams of Vienna fermented dough.
    Croissant PraiseGourmet Table
  • 2 3. Milk is slowly poured into yeast holes and dissolved by finger stirring
    4. Circle stirring until salt and sugar holes, then slowly mix
    5. Finger stirring until all flour and milk are stirred evenly
    6. Start kneading until the dough surface is smooth, and the final temperature is 23 degrees Celsius
    7. For the first wake-up, place it at room temperature for 20 to 30 minutes
    8. After waking-up, cut the edge of dough with a knife to check the state inside.
    Croissant PraiseGourmet Table
  • 3 9. Weigh a dough of about 500 grams and roll it into a 32 cm 16 cm rectangle
    10. Freeze the dough for 10 minutes (minus 25 degrees Celsius)
    11. Refrigerate the dough for 18 hours (4-6 degrees Celsius). Tear the hands to show the state after waking up.
    Croissant PraiseGourmet Table
  • 4 2. Open crispy
    1. weigh a 125-gram crisp butter slice
    2. Place it on baking tray paper and roll it into a square
    3. Store the butter slice for 12 hours (4-6 degrees Celsius)
    4. Add the crisp butter to the dough
    5. Roll it into a roll (rolling stick length < 16cm)
    Croissant PraiseGourmet Table
  • 5 6. Start folding
    (using double folding method: 1/4 folding, 3/4 folding, folding in half; rolling into the length of rolling stick 16 cm; then 1/2 folding, folding in half; rolling into the length of rolling stick 16 cm; repeat once)
    7. After folding, rolling into a rectangle of 24 cm 30 minutes, refrigeration at least.
    Croissant PraiseGourmet Table
  • 6 8. Begin slicing, cut into 4 isosceles triangles
    9. Weigh each triangular facial skin about 80 g
    10. Fold the bottom of the facial skin upward and tear a small opening.
    Croissant PraiseGourmet Table
  • 7 11. Then roll the skin upward into the shape of lamb horn
    12. Prepare the baking tray, pad the baking tray paper, put on the moulded praise
    13. Brush the egg liquid evenly, put it in the wake-up box (25 degrees Celsius, 80% humidity) for about 2-3 hours
    14. When the wake-up hair is finished, it will swell to its original size. Twice as elastic as a finger on the surface and free from egg juice.
    Croissant PraiseGourmet Table
  • 8 3. Bake the finished product
    1. Brush the egg liquid
    2. Bake in the oven preheated at 200 degrees Celsius for 15-20 minutes
    3. Remove and air on the drying line for 15 minutes.
    Croissant PraiseGourmet Table

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Healthcare food category

Sour and hot, Refreshing, Afternoon tea 1, Oven recipes, Snack, Meat 1, Children and adolescents diet, Old age diet, Light, Creative dishes, Children, Korean cuisine 1, A bite of China


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