@aliskitchen #可頌#羊角麵包#Croissant
食譜：
烤盤 28×28釐米
麵包7個～10個
高筋麵粉300克
牛奶50克
水80克
白糖40克
蛋液30克
鹽6克
酵母6克
無鹽黃油30克
夾層黃油150克
烤箱提前預熱15分鐘，180℃
烘烤180°C
25～28分鐘
過程：
*混合材料（黃油後加），只需要揉麵3～5分鐘即可，麵團表面呈現粗糙狀態。
*第一次室溫或冷藏鬆弛15分鐘。
*揉麵團1分鐘，麵團將變得比較光滑。
*密封麵團後，第二次室溫或冷藏靜置15分鐘鬆弛。
*蓋上麵團，案板上麵團鬆弛15分鐘。然後擀開成20*40釐米的麵片。
*麵團密封後-15～-18°C冷凍35分钟
*软化黄油擀成20×20厘米方形薄片冷藏备用
*冷冻好的面团包黄油，擀開到0.7釐米厚，寬20，長50～60釐米長的麵片。
*4折，然後再次擀開，折成3折。
*蓋好麵片，冷凍35分鐘。
*擀開麵團成20×40釐米的麵片。
切分成底面10釐米左右的等腰三角形。
捲起，尖頭壓在麵包底下。
28度左右放烤盤發酵1.5小時（發酵溫度不要超過30度）。
烤箱提前預熱15分鐘，180℃
烘烤180°C，烘烤25～28分鐘。
recipe:
baking tray 28 x 28 cm
7 to 10 pieces of bread
300g bread flour
50 grams of milk
80 grams of water
40 grams of white sugar
30 grams of egg liquid
6 grams of salt
Yeast 6 grams
30g unsalted butter
Interlayer butter 150g
Preheat the oven for 15 minutes in advance, 180°C
Bake at 180°C
25-28 minutes
process:
*Mix the ingredients (add after the butter), only need to knead the dough for 3-5 minutes, the surface of the dough is rough.
*Relax for 15 minutes at room temperature or in the refrigerator for the first time.
* Knead the dough for 1 minute, the dough will become smoother.
*After sealing the dough, let it rest for 15 minutes at room temperature or refrigerated for the second time to relax.
*Cover the dough and let the dough rest on the chopping board for 15 minutes. Then roll it out into a 20*40 cm dough piece.
*After the dough is sealed, freeze it at -15～-18°C for 35 minutes
*Roll the softened butter into 20×20cm square slices and refrigerate
*The frozen dough is covered with butter, and rolled out to a thickness of 0.7 cm, a width of 20, and a length of 50-60 cm.
*Fold in 4, then roll out again and fold into 3 folds.
*Cover the dough and freeze for 35 minutes.
*Roll out the dough into a 20×40cm piece.
Divide into isosceles triangles with a base of about 10 cm.
Roll up and press the tip under the loaf.
Ferment on a baking tray at around 28 degrees for 1.5 hours (the fermentation temperature should not exceed 30 degrees).
Preheat the oven for 15 minutes in advance, 180°C
Bake at 180°C for 25-28 minutes.
31 янв 2023
