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第一次来这里贴上我第一次做的Croissant, 第一次做，第一次成功！ 好开心哦！
我是按照Poh's kitchen上的做法来做的，一步一步来做的，很费时费力，但辛苦的劳动能换来好吃的croissant哦！我现转载那个内容的一部分:
Croissants
This recipe is best made over two days to allow the dough to set
Croissant X 4 batches
2kg plain flour, sifted
28g or 4 tsp dry yeast
4 tbs lukewarm full cream milk
1040ml cold water
100g unsalted butter, melted
6 tsp salt
220g castor sugar
1kg unsalted butter, softened egg wash
1 egg & 1 egg yolk beaten with 50ml milk
×Place the flour in a large bowl (or mixer). Make a well in the centre and add the yeast and milk. Sprinkle a little flour over the top and wait a few minutes to make sure the yeast is working. Slowly add water and melted butter and combine the ingredients gently with your fingertips. Add the salt and sugar. Keep mixing until the dough becomes very sticky.
×On a lightly floured surface, knead the dough with the palm of your hand, rolling it away from your body, for about 8-10 minutes. Dust with a little bit of flour as you go to reduce the stickiness. Place the dough in a bowl, cover the top with plastic wrap and refrigerate for at least 3 hours, but preferably overnight. It will double in size in the fridge.
×Roll the dough into a vertical rectangular sheet that is 3 times longer than it is wide. Spread 1/2 the softened butter over the centre third of the sheet.
×Fold the top third of the sheet over the centre buttered section. Spread the remaining butter over the folded section, then fold the bottom third over the top.
×Turn the dough 90°C so that the folded seams are at the sides. Roll the pastry again to form a large rectangular sheet and fold it in three. Cover in plastic wrap and refrigerate for 45 minutes.
×Repeat the process of folding and refrigerating another 3 times - a total of 4 times.
×Preheat the oven to 220°C and line a baking try w/ greaseproof paper.
×Roll the dough into a large 3-4 mm thick rectangle. Trim the edges, then cut out 10cm wide x 20 cm deep triangles Make a small triangular incision at the base of each triangle to allow the dough to stretch when being shaped. Starting from the widest end, roll the triangles up and shape into a crescent.
×Space the croissants out on the baking tray and leave them to rise by about a third, in a draft-free, warm room (21°C is ideal) for about 20-25 minutes.
×When the croissants have risen, brush with the egg wash and bake for about ten minutes. Lower the temperature to 180C and bake for a further 6 minutes. Do not open the oven door during cooking time. Transfer to a wire rack to cool.
[ 本帖最后由 Jing2008 于 2010-3-2 17:34 编辑 ] |
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欧洲行（一) 20P (2013-9-1) Wolongshan 
发表于 2010-3-2 13:16
不好意思我也不会翻译，
全都是靠反复看着那个在线视频后才做的.