How to make croissants?

Danish bread is a kind of multi-layer bread, which is made of fermented dough wrapped in ghee, pressed, rolled thin and folded many times. Its characteristics are crisp and mellow, oily but not greasy, beautiful in shape and unique in taste, which can be called a classic in bread! The most common Danish bread in a bakery is croissant. Every time I meet a freshly baked croissant, I will be very excited. You always have to buy some croissants to satisfy your appetite. Due to the complexity of high-ingredient bread and manufacturing technology, the price is quite expensive, and the amount of bread baked every day is not much. Once baked, it will soon be sold out, and it is not easy to eat fresh croissants!

Actually, it's not difficult to make croissants yourself. As long as you follow the recipe carefully, you can bake fresh and delicious croissants at home, and the cost is much cheaper than buying them. You can make a big plate for only a few dollars. If you are interested, come and have a try. Success is very worthwhile! ^_^

Materials:

Dough: high-gluten flour 180g, low-gluten flour 20g, dry yeast 1 and 1 3 tsp, warm water 105ML, sugar 1 tsp, salt 1 tsp, and egg/kloc.

Others: ghee (or cream) 100g, and appropriate amount of milk.

Baking: preheat the oven to 190 degrees, and bake the middle layer in the oven for about 12 minutes.

Remarks:

1. Mix the dough like other breads, knead it evenly and smoothly, cover it and let it ferment in a warm place for 30 minutes.

2. The amount of warm water when kneading dough depends on the specific situation. The above recipes are for reference only. This time, it's a little less than the recipe, about 95ML, because the high-gluten powder at home is not very dry after a long time, and it is a little absorbent.

3. The effect of special ghee is ideal, because it has high melting point and good ductility. If you can't buy it, you can also use hard cream instead. When in use, the temperature should be controlled to make its hardness moderate. If the ice is too hard, the dough will be wrapped and punctured, and if it is too soft, it will flow out easily.

The final fermentation temperature of Danish bread is only about 35 degrees, not 38 degrees. Because the temperature is too high, the cream in the dough may melt and flow out.