Danish croissant


Danish croissant

Food Material List

  • 1 High powder 375g
  • 2 Low powder 125g
  • 3 sugar 20g
  • 4 butter 30g
  • 5 salt 5g
  • 6 Flake butter 240g
  • 7 milk 260g
  • 8 yeast 8g

Operational steps

  • 1 Mix ingredients other than butter and flake butter into a ball.
  • 2 Add 30 grams of butter and knead until smooth, cut and touch. Refrigerate overnight.
  • 3 The next day, take out frozen dough and flake butter from refrigerator freezer to soften at room temperature. Flake butter is packed into 6mm flakes. The dough is twice as large as butter and can cover butter.
  • 4 Roll the butter in a rectangular shape, fold three times, fold three times, and refrigerate for 30 minutes.
    Danish croissant
  • 5 Rolling rectangular, about 3 mm thick
    Danish croissant
  • 6 Modeling, equilateral triangle
    Danish croissant
  • 7 Open a small opening at the bottom, roll up, top down
    Danish croissant
  • 8 Swing the plate and leave a certain gap to wake up 1.5 times.
    Danish croissant
  • 9 Brush whole egg liquid, oven 200 degrees, 20 minutes, middle layer
    Danish croissant

Tips

1. The softness and hardness of dough and flake butter should be 1 to 2, wake-up temperature should not be too high, butter melting should be prevented 3. If the butter is softened when folding, it can be put in refrigerator for 20 to 30 minutes to harden and then tidy up

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Healthcare food category

Baking, Korean cuisine 1


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