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Ɨ
Ƙ
ƙ
ƚ
ƛ
ƞ
Ɵ
＊
Ingredients
(for 12 pieces)
Bread dough
High-gluten flour
Low-gluten flour
Butter
Granulated sugar
Milk powder
Salt
Egg liquid
(evenly-mixed)
Water
Instant dry yeast
225
g
55
g
15
g
3 tbsp (36
g
)
1 tbsp (6
g
)
1 tsp (5
g
)
25
g
140 mL
1 tsp (2.8
g
)
140
g
25
g
Butter (Cut into pieces
that are 1cm thick)
Egg(evenly-mixed)
204 kcal
(for 1 piece)
1
＊
1
Make according to the steps in P.EN32.
Add in butter
Ɨ!!
Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator for
30 ~ 60 min.
Ƙ!!
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 ~ 30 min.
ƙ!!
Use a rolling pole to strike and press the
dough and roll it into a 30 x 30 cm square
shape.
ƚ!!
Wrap the butter of Step
Ƙ
with the dough
cake, cover it with the plastic wrap and keep
it in a refrigerator for 10 ~ 20 min.
ƛ!!
Strike and press it with the rolling pole till the
dough is thinner and roll it flat.
Ɯ!!
Fold up the dough three times, cover it with a
plastic wrap and keep it in a refrigerator for 10
~ 20 min.
Ɲ!!
Repeat steps
ƛ
and
Ɯ
twice and keep it in a
refrigerator for 30 ~ 60 min.
Forming
ƞ!!
Divide the dough into two even pieces and
roll them into a 18 x 40 cm rectangular shape.
Divide them into 6 isoscele triangles.
Ɵ!
Hold one end of the dough and roll it up.
Ơ!
Face the closure downwards.
Fermentation
ջ
!!
Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for 40 ~
60 min (till it rises to double its original size)
at the room temperature and apply egg
liquids.
Baking
ռ
Bake it in an oven that is preheated to a
temperature of 200 ~ 220 °C for about
10 min. Keep the remaining dough
in a refrigerator to avoid excessive
fermentation.
Doughnut
Ɨ
Divide the dough into small pieces that are 35
g
each. Cover them with a small towel and place them still
for 10 ~ 20 min.
Ƙ
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 °C.
ƚ
Deep-fry them at an oil temperature of 170°C and spill cinnamon and refined white sugar on them finally.
Croissant
Prolong the refrigeration time when the
room temperature is high
)! *
Various avored bread
Use bread dough
EN34
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