快速版可颂牛角包 croissant

快速版可颂牛角包 croissant的做法说明

这是比较干比较快的做法，搅拌过程中不要加多余的水。
It is a method that very dry and fast, do not add extra water during mixing.

快速版可颂牛角包 croissant的食材和调料

酵头做法Sponge ingredient水 water73 g酵母 yeast6 g中筋面粉 all purpose flour55 g面团做法Dough ingredient面粉 all purpose flour245 g水 water95 g糖 sugar35 g软化黄油 butter soft28.5 g盐 salt6.6 g放入面团中的，不要加进去搅拌For roll-in only冷黄油 butter cold185 g蛋水用For egg wash鸡蛋 egg1 ea.

快速版可颂牛角包 croissant的做法与步骤

1.

把酵头的材料全部混合，发酵30分钟Mix spongr and rest 30 min

2.

混合 盐，糖，软化黄油和水，放入酵种，混合至均匀Combine salt, sugar,soft butter and water. Add to sponge and mix to combine

3.

加入面粉，抵挡搅拌5分钟。调到中档搅拌8分钟。搅拌好后拿出来揉成团，放入冰箱发酵一晚。如果当天造型，室温发酵90分钟Add flour and mix on lower speed for 5 min then increase to medium speed mix for 8 min. Remove from mixer, round up, bluk fermrnt in fridge over night. Or 90 min at room temperature if make up on first day.

4.

面团擀成 20×12 cm 大小，放入冰箱冷藏。冻黄油铺在油纸上，铺成 10x12 cm 大小。面团包裹好黄油，擀成 16x40 cm 大小。隔15-30分钟擀一次，一共一次单面折叠加一次双面折叠。把面团放入冷藏至可用Roll dough to 20x12 cm and chill in freezer immediately. Roll roll-in cold butter to 10x12 cm. Lock in butter to sheeted dough, roll out and give 1 single turn and 1 double turn ～16x40 cm. Chill dough completely.

5.

把面团揉成 45x22 cm 放入冷藏。把面团切成需要大小的三角形，造型好后放入发酵 2.5小时。Roll dough to 45x22 cm and return to freezer. Make up dough as you prefer, proof for 2.5 hours.

第6步.

刷好蛋水，烤箱烤 200℃ 20分钟（具体根据自家烤箱而定）Egg wash, then bake at 200 ℃ for 20 min (Or as the bread done)