French Croissant | 法式牛角


Member of my family asked for 6 when he has tasted one!! His favorite!!




Ingredients | 材料 :
  • Yield: 8 numbers | 8 件

(A) Puff Dough | 酥皮麵糰 : (Steps | 做法)
160g  Bread flour | 高根麵粉 (麵包粉)
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster Sugar | 砂糖
  10g  Unsalted butter | 無鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    4g  Yeast | 酵母 (依士)
100g  Warm water | 溫水

(B) Fat Layer | 酥芯 (夾心) :
80g  Unsalted or salted butter, chilled in fridge | 無鹽或有鹽牛油,冷凍

(C) Topping | 面料 :
some shredded cheese (optional) | 少許碎芝士 (非必要)


Steps | 做法:



  1. 焗爐以230°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍平均輾薄至大概24cm x 44cm (10in x 18 in) 的長方形,用刀切去四邊使有層次感及方便做形。平均切割8件長三角麵糰。
  3. 三角形麵糰底部垂直切2.5cm高,將麵糰由底部向上摺一下,輕輕手向兩邊拉開小許,然後向上捲至近收口3cm塗上蛋液,捲至尾成牛角形,三角貼口向上。
  4. 造形麵糰放在有烘焙紙的焗盤上,蓋上保鮮紙或錫紙盤,作最後發酵約40分鐘約2倍大。
  5. 麵糰上掃上蛋液或再撒上芝士碎。放入已預熱焗爐並調至210°C,烘焗約20分鐘至表面呈金黃色。取出放架上待涼。

  1. Preheat oven to 230°C.
  2. Refer Making Puff Dough until after 2 rounds of 3-fold chilling, roll out evenly to 24cm x 44cm (10in x 18in), cut 4 sides until even. Cut into 8 triangles.
  3. Cut 2.5cm height at base of triangle, fold up and slightly stretch to both sides then roll up until 3cm from the end, egg glazing it, then roll up with the triangle tip on top.
  4. Put the dough on baking tray with baking parchment, cover it with plastic wrap or aluminum foil, for final fermentation for about 40 minutes till double its size.
  5. Gently egg glazing the surface and/or add shredded cheese on top. Put in preheated oven and adjust it to 210°C, bake for about 20 minutes until golden. Remove from oven and cool on rack.


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