Make classic French salted croissants at home with ease!
material:
Bread flour: 250g, caster sugar: 45g, salt: 5g, dry yeast: 3g, action whipped cream: 95g, water: 100g;
Procedure:
1. Knead all the ingredients and evenly until the dough is a dough, and the dough pulls open to produce a film.
2. Cover with plastic wrap and perform basic fermentation at room temperature for about 60 minutes
3. Roll out the dough into round pieces and fann them into 8 portions by cutting pizza, each weighing 60g.
4. Roll out the dough into an isosceles triangle (about 25cm in height / 15cm in width on the bottom edge) with salt cream (smooth and smooth out), roll up the dough from bottom to top, and bend the two tips into a croissant shape
5. Let the dough ferment in a warm environment for about 50 minutes (to be twice as large)
6. Bake in the oven, bake above/below 220/200 °C degree c for 10-12 minutes, spray water on the surface before entering the oven and sprinkle with an appropriate amount of sea salt
7. Steaming out of the oven, the bread layer was soft, delicate and delicious