Kesong croissant

2024-06-28 15:00:16 1679

This is a type of pastry bread that doesn't need to be kneaded into a glove wrap, and the recipe is a bit similar to a thousand layers of pastry. Well made bread has a stronger sense of layering than regular bread, and is soft and delicious. The process is not very difficult, and after mastering it, whether it's crispy toast, bread rolls, or other crispy breads, they can all be made. Because their dough steps are the same, it's just that the final shaping is different.

Details of ingredients

High gluten flour170g
Low gluten flour30g
Fine sugar50g
butter70g (wrapped in)
milk powder12g
Eggs40g
salt3g
yeast5g
Clear water70g
Whole egg mixtureA little (brushed surface)

Technique

difficultybeginner
workmanshipbaking
tasteOriginal flavor
timeone day

Steps to make Kesong croissant

1. Prepare the necessary ingredients for making bread, wrap them in butter and prepare separately, not included in the dough ingredients.
2. Wrap in butter to soften at room temperature and put it into a fresh-keeping bag. Roll it open and form a square shape. Put it in the refrigerator and refrigerate for later use.
3. Pour the ingredients for making bread into a large bowl. Excluding wrapping in butter!
4. Stir evenly until there is no dry powder.
5. Move to a silicone pad and start kneading the dough to form a smooth dough. Once the dough starts to gluten, there is no need to knead until it expands.
6. Put the dough in a bowl, cover it with cling film, and put it on the top of the refrigerator for low-temperature fermentation for 8 hours.
7. The fermented dough should have grown to 2-2.5 times its size.
8. After fermentation, exhaust the dough and roll it into large pieces, about three times the size wrapped in butter.
9. Fold up the left side of the dough, and then fold up the right side as well, placing it horizontally.
10. Wrap with cling film and refrigerate for 15 minutes. Repeat steps 8-10 for a total of 3 operations.
11. Take out the pre made thousand layer dough for the last time and roll it out into a rectangle.
12. Use a knife to cut an isosceles triangle on the surface, as shown in the figure.
13. Take out a small noodle and make a vertical incision on the short side.
14. Roll the cut edge towards the left and right sides, and then roll it together towards the sharp corners of the dough.
Finally, press the neckline down and place it on the baking tray.
16. Leave a certain gap between the bread embryos, send them into the oven, select the fermentation function, and let them start for 20 minutes.
17. The dough that has been prepared has become chubby, and a layer of whole egg liquid is brushed on the surface.
18. Transfer to the middle layer of the oven and heat up and down at 150 degrees Celsius for 15-20 minutes. Take out the stove and let it cool.
19. Finished product drawings!
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