The Whole House Smells of Freshly Baked Bread - Milk Croissants

The whole house smells of freshly baked bread – milk croissants

Milk Croissants

Another waste-not series, this is the leftover flour from the last time I made noodles, perfect for making croissants!

Ingredients Needed:

Prepare the ingredients

High-gluten flour 150g, milk 100g, dry yeast powder 5g, butter 15g, sugar 20g, salt 5g;

This recipe will produce a slightly hard bread, if you're afraid of it being hard, try reducing the flour by 20g or adding 30g of milk !!!

Personal Feeling: This recipe, loved by the sweet tooth in my family, finds it not sweet enough, I personally feel it's KO (very good!), compared to the bread sold outside, it definitely tastes less sweet, but it feels healthier, because the bread bought outside is full of sugar syrup, making it healthier. If you want it to be sweeter, add a little more sugar!

Croissant Making

1. Knead the dough! Warm milk first melts the yeast, all the remaining ingredients except the butter are put into a large bowl and mixed evenly, mix until there is no dry powder, then turn on the chaotic beating and kneading mode, and knead in the softened butter until the dough is smooth, cover it with plastic wrap and put it in a warm place to proof for half an hour.

2. Roll out the dough into a long square, evenly cut the dough into shorter isosceles triangles (mathematically gifted is also needed to make bread!);

3. Roll it up from the wide side, after rolling it up, put it on the baking sheet, and continue to proof in a warm place for an hour! A warm place can be an unpowered, airtight oven;

4. After the second proofing, brush the surface with egg wash and sprinkle with a few grains of salt for decoration, if you have white sesame seeds, you can add white sesame seeds!

5. Preheat the oven to 180 degrees Celsius (top and bottom), bake for 20 minutes! Pay attention to the degree of browning, if the browning is too deep in the first 5-10 minutes, you can reduce the temperature to 170 degrees, if the outer layer is burnt but the inside is not cooked, this is related to the temper of your own oven, you need to adjust the temperature according to the temper of your own oven, if you're afraid of this happening, you can first bake the inside at a low temperature for a long time to make the inside fully cooked, and then use high temperature for the last 5 minutes to color the surface!

Milk Flavor Croissants – Success!!!