01 The origin of praise
This sweet bread, which is layered with butter and flour and is fluffy and crispy, is one of the star names of French breakfast.
However, Koson did not originate in France, but was an "imported product" from other countries.
Legend has it that kosang originated in a bakery in Vienna, Austria, and in the 17th century, Turkish soldiers decided to sneak into Vienna, but they were detected by bakers who got up early and sounded the alarm all the way, thus preventing the sneak attack.
To commemorate this victory, bakers made bread in the shape of a trumpet , which is similar to the symbol of the Ottoman Empire flag.
Having said a lot of history, pigs and pigs are full of delicious food, this unique bread aroma, soft and delicious, really delicious!
So here's the problem. Does Koso have anything to do with a croissant or a croissant?
In fact, they are all the same kind of food, but the names are different
How is the Croissant/Croissant/HornEd Bun made? Pig pig share the method below ~
02 Recipe
High gluten flour: 200g
Regular flour: 200g
Caster sugar: 40 g
Salt: 8 g
Milk powder: 20g
Dry yeast: 8 g
Whole eggs: 55g
Water: 185g
Wrap in 150g with butter
Butter: 30 g
03 Preparation steps
1. Whisk all the ingredients except butter until the surface of the dough is smooth and has good ductility, add butter, beat until it is complete, immediately spread into large pieces, wrap in a plastic bag, and send it to the refrigerator for 30 minutes.
2. When freezing the dough, wrap it in a butter slice and wrap it in a plastic bag, roll out into a square piece, and refrigerate for later.
3. Sprinkle a little high gluten flour on the board, roll out the frozen dough into twice the length of the butter flakes, and place the flakes of butter in the middle of the dough.
4, both sides of the package over, the interface is pinched tightly. Before wrapping butter, keep the butter and dough the same softness and hardness.
5. Roll out the dough into rectangles, fold inward from about 1/8, fold the other side, pinch the interface, and fold in half, so that the first 40% off is completed, wrapped, and refrigerated for 30 minutes.
6. Roll out the slack dough again, complete the second 40% off, refrigerate for 30 minutes.
7. Roll out the folded dough into a thickness of 3 mm, cut off the sides with a sharp knife, and divide it into isosceles triangle with a bottom edge of 8 cm and a height of 16 cm.
8. Roll up from the bottom, sharp corners down, arrange the baking pan, put in a warm and moist place for final fermentation.
9. At the end of fermentation, brush the surface with egg mixture, put into a preheated 210 degree oven, medium layer, up and down heat, bake for 18 minutes
10. At the end of baking, put the grilling net to cool, and seal and store after cooling.
04 Tips
1. Before wrapping butter, be sure to keep the softness and hardness of the butter and dough the same.
2, after a four-fold dough, if you can't roll it out, you must not roll it hard, you should refrigerate it and then roll it out.
3, the final fermentation, the temperature should not be too high, it is best not to exceed 30 degrees, so as not to cause the butter to melt and affect the last layer.
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