So im gonna tell you a lil bit story about Croissant and Danish.
Croissants are butter cakes, chips, viennoiserie which is named after its crescent history. Other croissants and viennoiserie are made from layered yeast dough. The dough is coated with butter, rolled and folded several times in a row, then rolled into sheets, in a technique called laminating. This process produces a layered, scaly texture, similar to puff pastry.The crescent-shaped bread has been made since Renaissance times, and crescent-shaped cakes may have been since time immemorial. Croissants have long been a staple food in Austria and France and pâtisseries. In the late 1970s, the development of factory-made, frozen, molded but baked dough made them into fast food that could be freshly baked by unskilled labor. Croissanterie is explicitly a French response to American-style fast food, and in 2008 30-40% of croissants sold in French bakeries and patisseri were baked from frozen dough. Croissants are a common part of a continental breakfast in France. They are now more often found in a straight form than curved.
Danish pastry was often regarded as a strike among bread workers in Denmark in 1850. The strike caused the bakery owner to hire workers from abroad, including several Austrian bakers, who brought along the tradition of grilling and new cakes. The Austrian cake from Plundergebäck soon became popular in Denmark and after labor disputes ended, Danish bakers adopted Austrian recipes, adjusting to their own tastes and traditions by increasing the number of eggs and fat for example. This development resulted in what is now known as Danish cake.
Croissant And Danish
Ingredients:
- 1 kg Flour
- 90 gr Sugar
- 15 gr Salt
- 10 gr yeast
- 2 pcs egg
- 600 ml Milk
- 600 gr Croissant Fat
How to Make:
- Mix the dry ingredients first then the last wet one, aiming that all ingredients dissolve.- He mixes well until there is no sticking to the dough attached to the hand for about 3 minutes. Because if it's too long gluten will work quickly the temperature of the bread will expand and the pores will not work.-Dusting table working with flour then knead the table working dough, make sure the mixture is kneaded until the stick is not sticky.- roll the dough so that we can easily roll the dough pin, then keep it for 1 hour. And to make your own croissant for the temperature it should not exceed 25 ° C. Between 20-25 ° C Maximum. More than that butter will melt in / Fat will melt. What we keep is that butter stays solid inside, and type butter / fat melted or soften to eat the dough will be crushed and when it is finished it will go down.For butter / fat itself, we will make 15x15cm in size, we rolling the pin and when we widen, we measure it again to 17 × 17cm. because we make a croissant with a manual so we need to measure it so that the butter / fat is not excessive or lacking. Why do we have to be as busy as this? Because this will affect when we will laminate the mixture later.-Set the dough in keep for 1 hour we roll the dough pin until the width becomes 24 × 24cm and try to use as little as we can flour-Then we put butter / fat on the dough and then fold it more or less he will be in the shape of a square 4. After that we will rolling his pin with a length and width of 60 × 20cm. Try to flip through the dough so that we avoid the dough from sticking, with us sprinkling flour on each side of the dough when we roll the dough pin. Here we will use a single technique to make croissants.-Then we wrap the dough and we keep him in the freezer for about 30-35 minutes so the butter and fat aren't soften.-after we keep it in the freezer we roll the dough again with a length and width of 60 × 20cm with dusting flour in between we rolling him pin so that the butter / fat does not come out / leak when we roll the pin. In this step we do it 3 times, where we keep it in the freezer and then rolling the pin, we do it 3 times. By the time we keep it in the freezer with only 30-35 minutes. Then when rolling the third pin we change the size, which is 120 × 20cm where we will divide 2 dough to make Danish.-After that we will make an equilateral triangle with the dough we have divided into 2 for croissants. And for Danish, we topped it with pastry cream + fresh fruit, then we roll it like rolling sushi.-For the croissants themselves we have made them into the same triangle our feet are torn slightly between the triangular legs, then we roll until the croissants form 5 sides on the roll. And for Danish after we roll it, cut Danish about 2 fingers wide.-proofing Danish and croissants within 2 hours at 20-25 ° C.- the last one took him at 175 ° C in 15 minutes. And in the last 5 minutes we lower the temperature to 150 ° C.
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