Layered and Flaky Croissant Horns – Opening Them Isn’t as Difficult as You Think
Croissant horns are actually the most challenging pastries to bake, and many online tutorials result in baked buns. I've tried countless recipes from bloggers, and after countless attempts, I've finally summarized a tutorial that's perfect for beginners.
Actually, opening croissant horns isn't as difficult as it seems, as long as you master the proportions, you can make them at home without a stand mixer.
Today's croissant horn – layered and flaky with a golden-brown, crispy exterior and honeycomb-filled interior, combined with a rich milk and butter flavor – was entirely handmade without a stand mixer, perfect for most families. Once you learn this, you'll never need to buy it from the outside.
Required materials: 300g of all-purpose flour (high-gluten flour is better), 140g of milk, 1 egg, 35g of sugar, 2g of salt, 4g of yeast, 15g of milk powder (optional), 20g of butter (for kneading), 150g of butter (for opening),
1Pour all ingredients except butter into the flour and mix until a crumbly mixture forms.
2Transfer the dough to a board and knead for 10 minutes. Create a well in the center of the dough, add 20g of softened butter, and then, like washing clothes, continue kneading and slapping the dough until a 'hand-feel' develops – meaning the dough becomes elastic.
3Roll the dough into a long rectangle and wrap it in plastic wrap and refrigerate.
4Now, prepare the butter for opening. Take the refrigerated butter out and cut it into 4 equal pieces, placing each on a sheet of plastic wrap, and then roll each piece into a long rectangular thin sheet, and then refrigerate.
5Take out the refrigerated dough and add the butter, then pinch the edges together firmly.
6Roll it into a long rectangle and fold it in thirds.
7Wrap the folded dough in plastic wrap and refrigerate for 10 minutes.
8Take out the dough and repeat step 7.
9Take out the dough, roll it into a 0.5cm thick sheet (newcomers are advised not to roll too thin at first, to prevent the dough from cracking and butter from leaking out. The dough I made today is slightly thicker than 0.5cm, suitable for beginners), cut the sheet into triangles with a knife.
10Take a triangle, starting from the widest side, roll it up, as shown in the figure.
11Cover the rolled-up croissant horn with plastic wrap and let it rise at a warm place for double its size.
12Brush the risen croissant horns with egg wash and sprinkle with black sesame seeds.
13Preheat the oven at 160°C for 5 minutes, then bake at 160°C for 25 minutes (adjust the temperature according to your oven's performance).
Summary:
When making croissant horns, be sure to knead until the dough has a 'hand-feel' and be gentle when opening the dough, take your time – don't rush! It's okay if the dough cracks the first time for beginners, you can still make croissant horns!
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