Baobao niujiaobao mantou

Milk croissant

Steps:

Flour 200g, milk 105g, yeast 2g, cranberry.

Mix ingredients.

Knead into a smooth dough.

Chop cranberries and knead them into dough.

Without fermentation, it is directly rolled into large pieces and cut into triangles.

Roll up from the bottom wide edge.

Roll it into the shape of a croissant.

Ferment in the pot until it is 1.5 times larger, steam on high fire for 15 minutes, and stew for 3 minutes.

Purple potato croissant

Steps:

200 grams of flour, 85 grams of milk, 80 grams of purple potato paste, 2 grams of yeast.

Mix ingredients.

Knead into a smooth dough.

Roll directly into large pieces without fermentation.

Cut into triangles.

Roll up from the bottom wide edge.

Roll it into the shape of a croissant.

Ferment in the pot until it is 1.5 times larger, steam on high fire for 15 minutes, and stew for 3 minutes.

Pumpkin croissant

Steps:

200 grams of flour, 55 grams of milk, 60 grams of pumpkin puree and 2 grams of yeast.

Mix ingredients.

Knead into a smooth dough.

Without fermentation, it is directly rolled into large pieces.

Cut into triangles.

Roll up from the bottom wide edge.

Roll it into the shape of a croissant.

Ferment in the pot until it is 1.5 times larger, steam on high fire for 15 minutes, and stew for 3 minutes.

Jujube croissant

Steps:

Flour 200g, yeast 2g, milk 120g, red dates.

Mix and knead into a smooth dough.

Without fermentation, it is directly rolled into large pieces.

Cut into long triangles and roll up from the bottom wide side.

Roll it into the shape of a croissant.

Ferment in the pot until it is 1.5 times larger, steam on high fire for 15 minutes, and stew for 3 minutes.

Cucumber croissant

Steps:

Flour 200g, yeast 2g, milk and cucumber 1 10g.

Mix and knead into a smooth dough.

Without fermentation, it is directly rolled into large pieces.

Cut into long triangles and roll up from the bottom wide side.

Roll it into the shape of a croissant.

Ferment in the pot until it is 1.5 times larger, steam on high fire for 15 minutes, and stew for 3 minutes.

Black sesame croissant

Steps:

Flour 200g, 105g milk, 2g yeast, 5g black sesame paste.

Mix and knead into a smooth dough.

Without fermentation, it is directly rolled into large pieces.

Cut into long triangles and roll up from the bottom wide side.

Roll it into the shape of a croissant.

Ferment in the pot until it is 1.5 times larger, steam on high fire for 15 minutes, and stew for 3 minutes.