Croissant

Dry yeast 1 and 1/3 teaspoons; 200 grams of flour; 1 tablespoon sugar; 1 egg; Warm water105g; Salt1/2; A spoonful of solid vegetable oil; Butter * * * 100g.

Croissant

Dry yeast 1 and1/3; A spoonful of high-gluten flour180g; Low-gluten flour 20g sugar 1 tablespoon egg? 1; Warm water105g; Salt1/2; Gil Michaels (including vegetable butter)100g; Appropriate amount of milk (for brushing crust).

2. Different origins

Croissant

1683, the battle of Vienna took place. At that time, the Turkish army decided to attack Vienna at night, but it was discovered by the baker who got up early in the local bakery. They sounded the city-wide alarm and ended the enemy's sneak attack with failure.

To commemorate this victory, the bakers made the bread into the shape of a horn, which is very similar to the sign of the Ottoman crescent flag.

Croissant

1683, the Turkish army invaded Vienna, Austria on a large scale, but it could not be captured for a long time. The Turkish general plans to dig a tunnel to the city. Unfortunately, the sound of their shovels digging was discovered by the baker who was grinding flour and noodles all night. As a result, the Turkish army returned in vain.

To commemorate the baker, bakers all over Vienna made bread into the shape of a crescent moon on the Turkish flag as a sneak peek.

3. Different manufacturing methods

Croissant

Dissolve yeast in warm water, mix it with flour, sugar, eggs and salt, knead it into dough, wrap it with plastic wrap, and ferment it in a warm and humid place to 2-2.5 times its size. Roll the fermented dough into a dough sheet, put the mixed solid oil in the middle of the dough sheet, fold both sides of the dough sheet in half, wrap it, then roll it flat, fold it in half again, roll it flat, and so on for several times. Then put it in the refrigerator for more than 2 hours.

Take out the dough, roll it into a big round cake, cut it into a 12 fan like peeling sand, and then roll it from a wide place to a sharp place. The sharp place is laid down with baking paper and placed in a baking tray. Then ferment for about 20 minutes, and see that the rolling trumpet begins to gain weight. There is almost no elasticity after pressing, so you can brush the egg liquid and bake it. Preheat the oven to 180 degrees. 10 minutes, put the bread in and bake for 20 minutes, 180 degrees.

Croissant

Yeast is dissolved in warm water, mixed with high-gluten flour, low-gluten flour, sugar, eggs and salt, and kneaded into dough; Wrap it in plastic wrap and put it in a warm and humid place for fermentation until it is 2-2.5 times larger. Put Gil Michaels in a fresh-keeping bag, hit it several times with a rolling pin, and then roll it into a regular quadrilateral.

Sprinkle flour on the table and roll the fermented dough into a piece of dough, which is three times longer than the rolled McKinley and just a little wider. Put McKinley in the middle of the dough, fold both sides of the dough in half and wrap it. Pinch the two ends together so that McKinley will be wrapped in dough. Wrap it in plastic wrap and relax in the refrigerator for 20 minutes.

Take out the loose folded dough pieces, sprinkle dry flour on the table, roll them into dough pieces, fold them three times, wrap them with plastic wrap, and put them in the refrigerator again to relax 10- 15 minutes; This is always repeated three times. After the last 30% discount, put it in the refrigerator and relax for 20-30 minutes. Take it out and roll it into 0.3CM thick noodles.

Trim the shape: divide the dough into triangular pieces with a wheel cutter, cut a hole in the middle of the bottom edge, roll up the pieces from the bottom, put them on a baking tray, and brush with a layer of milk. Put it in a warm and humid place for final fermentation. After fermentation, the oven is preheated to 190 degrees, heated up and down, and placed in the middle of the oven for about 20 minutes until the surface is fully colored.

Baidu encyclopedia-croissant

Baidu encyclopedia-croissant