Hi guys, Welcome to the Advanced Video Search Engine, and you are watching 太棒了❗️在家製作羊角麵包🥐，家人都誇好吃！#Croissant#羊角麵包【阿栗食譜167】. That video is uploaded by Ali's kitchen 阿栗的厨房 at 2023-02-01T03:00:40-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [rafYSnOe2B8]
| Name | 太棒了❗️在家製作羊角麵包🥐，家人都誇好吃！#Croissant#羊角麵包【阿栗食譜167】 |
| Video Uploader | Video From Ali's kitchen 阿栗的厨房 |
| Upload Date | This Video Uploaded At 01-02-2023 11:00:40 |
| Video Discription | @aliskitchen #可頌#羊角麵包#Croissant 食譜： 烤盤 28×28釐米 麵包7個～10個 高筋麵粉300克 牛奶50克 水80克 白糖40克 蛋液30克 鹽6克 酵母6克 無鹽黃油30克 夾層黃油150克 烤箱提前預熱15分鐘，180℃ 烘烤180°C 25～28分鐘 過程： *混合材料（黃油後加），只需要揉麵3～5分鐘即可，麵團表面呈現粗糙狀態。 *第一次室溫或冷藏鬆弛15分鐘。 *揉麵團1分鐘，麵團將變得比較光滑。 *密封麵團後，第二次室溫或冷藏靜置15分鐘鬆弛。 *蓋上麵團，案板上麵團鬆弛15分鐘。然後擀開成20*40釐米的麵片。 *麵團密封後-15～-18°C冷凍35分钟 *软化黄油擀成20×20厘米方形薄片冷藏备用 *冷冻好的面团包黄油，擀開到0.7釐米厚，寬20，長50～60釐米長的麵片。 *4折，然後再次擀開，折成3折。 *蓋好麵片，冷凍35分鐘。 *擀開麵團成20×40釐米的麵片。 切分成底面10釐米左右的等腰三角形。 捲起，尖頭壓在麵包底下。 28度左右放烤盤發酵1.5小時（發酵溫度不要超過30度）。 烤箱提前預熱15分鐘，180℃ 烘烤180°C，烘烤25～28分鐘。 recipe: baking tray 28 x 28 cm 7 to 10 pieces of bread 300g bread flour 50 grams of milk 80 grams of water 40 grams of white sugar 30 grams of egg liquid 6 grams of salt Yeast 6 grams 30g unsalted butter Interlayer butter 150g Preheat the oven for 15 minutes in advance, 180°C Bake at 180°C 25-28 minutes process: *Mix the ingredients (add after the butter), only need to knead the dough for 3-5 minutes, the surface of the dough is rough. *Relax for 15 minutes at room temperature or in the refrigerator for the first time. * Knead the dough for 1 minute, the dough will become smoother. *After sealing the dough, let it rest for 15 minutes at room temperature or refrigerated for the second time to relax. *Cover the dough and let the dough rest on the chopping board for 15 minutes. Then roll it out into a 20*40 cm dough piece. *After the dough is sealed, freeze it at -15～-18°C for 35 minutes *Roll the softened butter into 20×20cm square slices and refrigerate *The frozen dough is covered with butter, and rolled out to a thickness of 0.7 cm, a width of 20, and a length of 50-60 cm. *Fold in 4, then roll out again and fold into 3 folds. *Cover the dough and freeze for 35 minutes. *Roll out the dough into a 20×40cm piece. Divide into isosceles triangles with a base of about 10 cm. Roll up and press the tip under the loaf. Ferment on a baking tray at around 28 degrees for 1.5 hours (the fermentation temperature should not exceed 30 degrees). Preheat the oven for 15 minutes in advance, 180°C Bake at 180°C for 25-28 minutes. rafYSnOe2B8 |
| Category | Howto & Style |
| Tags | 阿栗的廚房 | 麵包 | 可頌 | ali's kichen | alis kichen | @aliskitchen | 千層麵包 | 可頌 麵包 | 怎樣做可頌 | 怎麼做可頌 | 可頌食譜 | 可頌配方 | 麵包配方 可頌 | 怎樣做麵包 | how to make bread | How to make a croissant | Croissant Recipe | Bread Recipes | 羊角麵包 | 牛角麵包 |
