Ingredients
(for 12 pieces)
Ɨ
Ƙ
ƙ
ƚ
ƛ
ƞ
Ɵ
200 kcal (for 1 piece )Bread dough
High-gluten flour 225㩷䌧
Low-gluten flour 55㩷䌧
Butter 15㩷䌧
2
tbsp
(24
㪾
)
Milk powder
1
tbsp
(6
㪾
)
Salt 1 tsp (5 㪾)
Egg liquid
25㩷䌧
Water 140 mL
Instant dry yeast
1
tsp
(2.8
㪾
)
Butter (Cut into pieces
that are 1cm thick)
140㩷䌧
㩷䌧
Egg(evenly-mixed)
(evenly-mixed)
Ϸ
ϭ
ϭ
ϭ
ϭ
ϭ
ϭ
ϭ
ϭ
ϭ
ϭ
ϭ
ϭ
ϭ
Ͽ
＊
1
Croissant
ő
ő
ő
ő
25
＊
1 Make according to the steps in P.69.
Add in butter
Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator for
30
ċ
60 min.
Prolong the refrigeration time when the
room temperature is high
Ɨ
Apply flour on butter, place them on the
plastic wrap
, roll them into a 20 x 20 cm
square shape and keep them in a refrigerator
for 15 ċ 30 min.
Ƙ
Use a rolling pole to strike and press the dough
and roll it into a 30 x 30 cm square shape.
ƙ
Wrap the butter of Step Ƙ with the dough
cake, cover it with the
plastic wrap
and keep
it in a refrigerator for 10 ċ 20 min.
ƚ
Strike and press it with the rolling pole till the
dough is thinner and roll it flat.
ƛ
Fold up the dough three times, cover it with
a
plastic wrap
and keep it in a refrigerator
for10 ċ 20 min.
Ɯ
Repeat steps ƛ and Ɯ twice and keep it in a
refrigerator for 30 ċ 60 min.
Ɲ
Forming
Divide the dough into two even pieces and roll
them into a 18 x 40 cm rectangular shape.
Divide them into 6 isoscele triangles.
ƞ
Hold one end of the dough and roll it up. Ɵ
Face the closure downwards. Ơ
Fermentation
Sprinkle water on it and cover it with a
plastic wrap
. Allow it to ferment for 40 ċ
60 min (till it rises to double its original
size) at the room temperature and apply egg
liquids.
Baking
Bake it in an oven that is preheated to a
temperature of 200 ċ!220
㷄
for about 10
min.
Keep the remaining dough in a
refrigerator to avoid excessive fermentation.
Doughnut
Divide the dough into small pieces that are 35 㪾 each. Cover them with a small towel and place them
still for 10 ～ 20 min.
Ɨ
Roll them into thin round and press the dough with the doughnut mold. Ƙ
Allow the dough to ferment for 20 ～ 30 min (till it rises to double its original size) at a temperature of 30 ～ 35 ℃.
ƙ
Deep-fry them at an oil temperature of 170 㷄 and spill cinnamon and refined white sugar on them finally. ƚ
Various flavored bread
Dž
DŽ
Dough
71
Granulated sugar
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