The Best 4 Puff Pastry Bread
Today I'm gonna share 4 of the most delicious puff pastry breads, you can make such delicious bread at home!
80 grams (10 tablespoons) of cake flour and 240 grams (1.5 cups) of bread flour . Beat in 1 egg (55g+-), 5 grams (1/2 tablespoon) instant yeast, 3 grams (1/2 teaspoon) salt, 50 grams (4 tablespoons) sugar150 grams (10 tablespoons) milk, kneaded into a dough. Add 30 g (2 tbsp) unsalted butter that has been softened at room temperature and continue to knead until a smooth dough is smooth Roll out the dough, flatten it, wrap it in plastic wrap and chill it in the freezer for 30 minutes 120 grams (8 tablespoons) unsalted butter, slice and place on baking paper and wrap up
The butter piece is about 15x20 cm and rolled into even thin. . After 30 minutes, take out the dough and sprinkle some flour on it to prevent sticking. Roll the dough into a rectangular sheet, about 20x30cm in size. Take out the butter piece, put them on top of the dough sheet, and wrap the butter pieces from both sides Sprinkle some flour, then roll it out long and wide.
Then make four folds, wrap in plastic wrap and chill in the refrigerator for 20 minutes. After 20 minutes, take out the dough, sprinkle some flour on it, and roll it out longer and wider. Fold the dough in fourths again, then roll it out longer and wider. The size of the dough sheet is about 16x33cm, cut off the irregular part on both sides.
Then cut into four long pieces, put two long pieces together and combine them. . Place in a mold, non-stick mold size is 22.8x11.3x5.8cm, if it is a sticky baking pan remember to grease the inside with a layer of butter Place the dough in a warm place and let it ferment for about 150 minutes. Ferment at 28-29°C. Brush the surface with egg wash after fermentation.
Bake in the middle of a preheated oven at 170°C (340°F) convection bake for 25 minutes
Wow, it's out of the oven, very tempting! You can tear it layer by layer, it's very thin and delicious.
And then make the second bread now, A very simple croissant, no folding, no machine. 1 egg (50g+-), 25 grams (2 tablespoons) sugar, 4 grams (1/2 tablespoon) instant yeast 145 grams (0.6 cup) milk, mixed well 300 grams (2 cups) bread flour, or all-purpose flour, add 3 grams (1/2 teaspoon) salt. Mix into a dough. Knead the dough by hand, this dough is a bit harder than normal bread dough, transfer the dough to a mat.
Add 20 grams (1.4 tablespoons) unsalted butter. Knead the butter into the dough and then knead it to a smooth dough. Round and flatten it. Divide the dough into 9 evenly sized parts, each part is about 60 grams. Roll out each small dough and relax for 15 minutes. After 15 minutes, take out the dough and sprinkle some flour to prevent sticking.
Roll out the dough into a round piece about 20cm in diameter. 90 grams (6 tablespoons) of unsalted butter that has been softened at room temperature, spread about 11 grams on the dough. Then cover with a dough sheet and spread a layer of unsalted butter on top. Press all the slices in turn, then press them to avoid any air in the.
Wrap in plastic wrap and freeze for 20 minutes, if done in winter it is recommended to refrigerate for 20 minutes. After 20 minutes take out the dough, the dough is very hard at this time, sprinkle more flour to prevent sticking. Roll out the dough with a thicker rolling pin, using a well-balanced force.
Roll out one side for a while, then flip it over and roll it again for a while, and finally roll it into a round shape with a diameter of about 40 cm. Cut into 12 parts Roll up each piece of dough and arrange it a croissant. Keeping the tip down and out of the way, Place on a baking tray and let rise for about 2-3 hours. After fermentation, brush the top with egg wash.
Bake at 200°C (390°F) for 10 minutes, then at 180°C (355°F) for 6 minutes. Very fluffy, crispy outside, cut open to see the honeycomb inside, perfect!
Here's the third bread, which should be considered the king of the bread world It is also my favorite bread, 140 grams (0.58 cup) milk, 45 grams (4 tablespoons) sugar, 2 grams (1/2 teaspoon) salt, 20 grams (1 tablespoon) condensed milk 300 grams (2 cups) bread flour/all-purpose flour, beat in 1 egg (50g+-)
Add 20 grams (1.5 tablespoons) of unsalted butter that has been softened at room temperature. Then continue to knead the dough until it is smooth
Take 120 grams of unsalted butter and cut into slices about 5mm thick. Put the butter into the parchment paper, then wrap the butter, the butter slices are about 15x15cm. Roll out the butter sheet to a thickness of about 3mm and keep it in the refrigerator for a while after rolling
After 30 minutes, take out the dough and sprinkle some flour on it.
Then roll out the dough into a large rectangular sheet, about twice the size of the butter sheet
Spread the butter sheet in the middle, fold the sheet over from both sides, and wrap the butter sheet around it
Turn the dough over after wrapping it, press it first, then roll it out larger
Pick out the air bubbles with a toothpick if there are any left inside to get them out
Fold the rolled out dough sheet in half on both sides and then fold it in half again
Cover with plastic wrap and freeze in the freezer for 20 minutes
After 20 minutes, take out the dough, sprinkle some flour and roll it into a large dough sheet.
Then do another 4-fold, wrap the folded dough in plastic wrap and continue to freeze in the freezer for 20 minutes
After 20 minutes take out the dough and roll it into a large sheet about 15x25cm
Cut the dough with a knife into 4 pieces
Take two long cut strips, fold them together and place them on a buttered baking sheet
Ferment for about 2 hours, then brush the top with egg wash
Bake at 170°C (340°F) for 22 minutes, then bake at 200°C (400°F) for 5 minutes to color
Brush the top with some butter after baking, it's golden and crispy, so delicious!
Next make the fourth type of bread, this one without the oven, also very easy
160ml ( 0.68cups) warm water, 3 grams (1 teaspoon) instant yeast, 12 grams (1 tablespoon) sugar
Mix well, then add 300 grams (2 cups) all-purpose flour, plain flour
Mix into a dough and knead with your hands until the surface is slightly smooth
Cover with plastic wrap and place in a warm place to allow the dough to ferment for about 1 hour
13 grams (1 tablespoon) sugar, 100 grams (11 tablespoons) flour, 100 grams (7 tablespoons) melted unsalted butter
Mix well, this is the pastry batter
Sprinkle some flour, then deflate the dough and roll it into a larger rectangular sheet.
Put the pastry batter and spread it evenly on top
Roll up from one side
Divide into 8 equal sized parts
Take out one piece of dough, pinch it on both sides and roll it out
Fold twice from 1/3 of the side
After folding, flip it over and use a rolling pin to roll it out larger
Sprinkle some sesame seeds on the top and roll it out with the rolling pin to prevent them from falling off
Place on a baking sheet for fermentation, the second fermentation will take about 30 minutes
Add the cooking oil to the pan, place the fermented pancakes in the pan, turn on the low heat and cook with the lid on for about 2 minutes
then flip it over and continue to cook with the lid on
Cook until both sides are golden brown, then you can take it out of the pan, wow, it really smells so good
The happiest moment is here, I'm going to start eating!
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