Cocoa croissant-You Are Foodie

Cooking Steps

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By Jack
11

Cocoa croissant

Main Ingredients

Step 1 . Weigh the high gluten flour, low gluten flour, fine granulated sugar, salt and eggs respectively, put them into the mixing basin of the dough mixer, mix and mix well, add the yeast mixed with warm milk, and stir slowly for 2 minutes. Stir quickly until the dough has gluten. (note that yeast should not be put together with sugar and salt to avoid yeast dehydration failure)

Step 2 . Add softened butter, slowly stir the butter, and quickly stir until the dough is smooth and film-forming.

Step 3 . Put the beaten dough into a container, cover with cling film, and put it in a warm place to wake up.

Step 4 . Wake up to twice the size.

Step 5 . Sprinkle high gluten flour on the chopping board, take out the awakened dough, divide it into 5 parts, each about 55g of dough, round it, cover it with cling film, and relax it for 15 minutes.

Step 6 . Take a dough and flatten it with your hands. Roll it up and down with an exhaust rolling pin from the center of the dough into an oval shape.

Step 7 . Turn it upside down.

Step 8 . Roll it into a long strip and pinch it tightly.

Step 9 . Use both hands to knead the dough into a long strip of about 45cm on the chopping board.

Step 10 . Start winding one end of the dough around 2 cm from the tip of the coil. (1. When winding the dough, be sure to start from 2cm from the tip of the coil. 2. When winding the dough, wrap the necking surface on the inner side of the coil.)

Step 11 . Put the wrapped croissant into the baking tray with the mouth down, and cover it with cling film for final fermentation.

Step 12 . Evenly brush the surface of the fermented croissant with a layer of whole egg liquid.

Step 13 . Put it into the oven preheated to 190 degrees, and bake it for about 15 minutes with high heat and low heat.

Step 14 . Take out the screw tube immediately after the oven is out. After the croissant cools down, squeeze the cocoa Cassida paste filled with flowers into the croissant.

Step 15 . The method of filling cocoa Cassida sauce: put milk, fine granulated sugar and egg yolk into a container and stir them evenly with a manual egg beater.

Step 16 . Add the sifted low gluten flour and corn starch, and stir with a manual egg beater.

Step 17 . Using the method of water separation and heating, stir the stirred batter to a thick state while heating.

Step 18 . Add butter and cocoa powder.

Step 19 . Use a manual egg beater to stir quickly and evenly.

Step 20 . Stick the cling film on the surface of Cassida sauce and refrigerate for standby. (the cling film is stuck to the surface of the custard sauce, and the skin of the custard sauce will not crust after cold storage.)

Step 21 .

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