French Croissant | 法式牛角

Member of my family asked for 6 when he has tasted one!! His favorite!!



Ingredients | 材料 :
  • Yield: 8 numbers | 8 件
(A)
160g  Bread flour | 高根麵粉
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster sugar | 糖
  10g  Unsalted or salted butter | 無鹽有鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    4g  Yeast | 酵母(依士) 
100g  Warm water | 溫水 

(B)
Fat Layer |  酥芯 (夾心) : 
80g  Salted butter, chilled | 有鹽牛油,冷凍


Steps | 做法:

French Croissant 法式牛角 自家烘焙 食譜 home baking recipes French Croissant 法式牛角 自家烘焙 食譜 home baking recipes
French Croissant 法式牛角 自家烘焙 食譜 home baking recipes French Croissant 法式牛角 自家烘焙 食譜 home baking recipes

  1. 焗爐以180~200°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形。再切割成8件三角形,高20cm底8cm
  3. 三角形底部中間切一小刀,將麵糰由底部向上摺一下,輕輕手向兩邊拉開小許, 然後向上捲至尾成牛角形。如圖
  4. 造形麵糰放在已塗油的焗盤,蓋上保鮮紙,作最後發酵約40分鐘約2~2.5倍大。
  5. 麵糰上掃上蛋液或再撒上芝士碎放入已預熱至180~200°C的焗爐內,烘焗約15~20分鐘至表面呈金黃色。取出放架上待涼。
  1. Preheat oven to 180~200°C.
  2. Refer to Making Puff Dough until after 2 rounds of 3-fold chilling, roll dough to a 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 triangles, 20cm height, 8cm base.
  3. Cut 1 inch height at base of triangle, fold up and slightly stretch to both sides then roll up to make a croissant. Make up the rest.
  4. Put the croissants on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 40 minutes till 2~2.5 times bigger. 
  5. Gently brush the surface with egg glaze and/or add shredded cheese.  Bake in 180~200°C preheated oven for about 15~20 minutes. Remove from oven and cool on rack.


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