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 water | 73 g |
| 酵母 yeast | 6 g |
| 中筋面粉 all purpose flour | 55 g |
| 面团做法 | Dough ingredient |
| 面粉 all purpose flour | 245 g |
| 水 water | 95 g |
| 糖 sugar | 35 g |
| 软化黄油 butter soft | 28.5 g |
| 盐 salt | 6.6 g |
| 放入面团中的，不要加进去搅拌 | For roll-in only |
| 冷黄油 butter cold | 185 g |
| 蛋水用 | For egg wash |
| 鸡蛋 egg | 1 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)
