Hi guys, Welcome to the Advanced Video Search Engine, and you are watching 可颂 牛角包｜酥脆外皮，柔软蜂窝组织｜做对这几步是关键｜萨姐的南腔北调 How to make a croissant from scratch. That video is uploaded by 萨姐的南腔北调Lisa's Kitchen at 2021-04-09T04:06:11-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [QzKRv6whYKQ]
| Name | 可颂 牛角包｜酥脆外皮，柔软蜂窝组织｜做对这几步是关键｜萨姐的南腔北调 How to make a croissant from scratch |
| Video Uploader | Video From 萨姐的南腔北调Lisa's Kitchen |
| Upload Date | This Video Uploaded At 09-04-2021 11:06:11 |
| Video Discription | 可颂/牛角包，一个完美的可颂应该拥有酥脆的表皮，内部多层的蜂窝组织，口感外酥内软。 不同于制作蝴蝶酥的酥皮面团， 制作可颂的是发酵面团，所以制作上对于温度的要求更高，片尾我会总结一下制作可颂需要注意的几个要点。 #可颂 #croissants #牛角包 #萨姐的南腔北调 🍞原料 ☘️面团 高筋面粉300克 奶粉 15克 细砂糖 15克 干酵母 5克 盐 4克 大号鸡蛋(连壳) 60-65克 水 105±克 无盐黄油（室温软化） 20克 ☘️分层用无盐黄油180克 ☘️ 鸡蛋液刷表面(发酵前后) ☘️** 预热烤箱220C/430F ** 220C/430F烘烤10-12分钟， 随后调至190C/375F烘烤8分钟 A perfect croissant should have a crispy exterior, and multiple layers of honeycomb inside. Different from the pastry dough for making palmier, the croissant is made of fermented dough, so the temperature requirements are higher. I will summarize the key points that need to pay attention when making croissants at the end of the video. 🍞INGREDIENTS ☘️ Dough Bakers flour 300g Milk powder 15g Caster sugar 15g Instant yeast 5g Salt 4g Large egg (with shell) 60-65g Water 105±g Unsalted butter (soften) 20g ☘️ Unsalted butter for Lamination 180g ☘️ Egg wash before and after proofing ☘️ ** Preheat oven to 220C/430F ** Bake at 220C/430F for 10-12 mins, then reduce to 190C/375F for 8 more mins QzKRv6whYKQ |
| Category | Howto & Style |
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