How to make croissants

To teach you how to make croissants at home, master 5 tips for all open croissants!

Hello everyone, I'm Morning End, a food blogger who loves life, loves food, loves researching fancy recipes and occasionally reviewing them!

Croissants, also known as croissants, are one of their very traditional French breads in Europe, just like our Chinese buns, and in Europe their croissants are a very common food, often a cup of coffee with a croissant can be fixed for breakfast or snack, and it's full of creamy richness, but it's really a calorie bomb!

What do you need to pay attention to when making croissants?

One, the choice of flour: in China we only use high gluten in the tight low gluten flour to distinguish between the flour, but the French flour in the French pastry are used T45/T55/T65, to distinguish between the croissants are generally choose T55/T65 such a special flour to do with other flours more or less the same point, but not much impact! Generally families do not have, just use high gluten flour instead of it!

Two, the dough extensibility: we do croissants, but also to knead out the glove film, so that its extensibility is even better, in the shaping, better shaping, will not be easy to break

Three, open shortening: open shortening, in fact, is the butter and dough, fusion at one time, but with the "folding" way, folding into the butter, so that it can make the dough of the This is a step that many shortbreads do nowadays! And the environment of the open pastry is best at about 20 degrees, if the temperature is too high, the butter is very easy to melt, resulting in oil leakage!

Four, fermentation: when we do croissants, fermentation is also very careful! Fermentation temperature can not be too high or too low, keep about 30 degrees can be, it is recommended in the oven fermentation, because the temperature is too high or too low, the fermentation speed of fast and slow will affect the organization of the croissant, 30 degrees of temperature, fermentation of about 1 hour and a half, the temperature is too high, do a good job is easy to sour, the temperature is too low, the consumption of too long, the organization of the honeycomb has a very perfect!

Five, shaping: we know in the open pastry, the butter wrapped into the dough, then we are wrapping the dough, we need to carry out the "fold three folds" operation, to be repeated three times, and each time the shaping of the dough need to be placed in the refrigerator for 30 minutes, so that it is good to relax, in order to carry out the next step! The next step is to loosen the dough! You can't be lazy!

Croissants (kosher)

Ingredients: 350g of high gluten flour, 150g of low gluten flour, 12g of salt, 1 egg, 13g of fresh yeast, 70g of sugar, 135g of milk, 135g of iced water, 40g of butter

Cracking: 250g of flaked butter, put it in a separate place

Steps:

①Put the crisped butter aside, mix all the ingredients together. aside, mix all the ingredients together and knead into a dough

② and then knead the dough out of the glove film, put the dough into the refrigerator for about 1 hour, put the dough into the refrigerator until slightly hardened, but also a little bit of a soft look can be

③ flake butter rolled out into the size of the 16 * 20CM or so sheet, put into the refrigerator until a little bit of hardness, take the refrigerator dough out, put the dough into the refrigerator, roll out the dough, put into the butter, put the butter into the butter, put into the butter. Roll out the dough, put in the butter sheet, make 3 folds at a time, put it into the refrigerator for 30 minutes, then take it out and operate it, repeat 3 times

④Take out the refrigerated dough, gently roll it out, divide the dough into triangular shapes, and then press each dough from the bottom, and then roll it up, which is going to look like the shape of a small ram's horns

5Put the shaped dough in the environment of 30 degrees to ferment for 1 and a half hours. The baking time and temperature should be set according to your own oven temperament, each family's oven temperament is different, I this is a reference!

⑦Take out of the oven and give it a good shake to get the heat out and prevent it from shrinking back!

Tips:

1, when wrapping the butter, let the dough and butter the same degree of hardness and softness, in order to operate

2, after 3 folds of the dough, the dough should be placed in the refrigerator to relax before rolling, lazy can not be good

3, the fermentation temperature can not be more than 30 degrees Celsius, the temperature is too high, it will affect the finished product

4, can be sealed and stored at room temperature for about 3 days

5, the dough can be sealed and stored at room temperature for about 3 days

6, the dough can be stored at room temperature for about 3 days.

5, the water absorbency of the flour is different, you need to pay more attention to the operation

>>> > production of small questions <<<

Why is the oil leaking out of the baking when I bake?

This is because when you are mixing the butter, you use too much force to roll the dough out, so the oil leakage occurs, we should be careful when mixing and rolling, not at once hard rolling!

Why is there no honeycomb in my baked goods?

We must be two hair before baking, two hair time is also a rough reference, we hair good croissants it is the finger pressed down the surface can be slightly rebound, is fermented, if gently pressed down did not rebound up, then it is not fermented, need to be fermented for a short period of time!

What should I do if the dough is too hard in the refrigerator?

We need to roll it out slowly, not with brute force, or wait for a few minutes to warm it up a bit, so that it can soften a little bit, and then roll it out gently, too hard to break the surface.