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[Recipe] Danube brezel salt croissant


 

This kind of bread matches the French imported fermented butter and brezel salt from Backaldrin in Austria, which makes the bread taste wonderful.  

 

Ingredients

 

Dough

Bread flour

1400g

Cake flour

600g

Bakerdream fine sugar 

120g

Angel semi-dry yeast

30g

Bakerdream super soft bread improver 

10g

Milk powder

60g

Salt

36g

Agrilait flake butter

80g

Water

1200g

Black sesame

100g

 

Decoration part

Agrilait flake butter 

900g

Brezel salt from Backaldrin

 

 

 

 

 

Making process

 

1

Preparation: bake and crush the black sesame. Cut the flake butter into the bar of 15g and put into the cold storage for standby. 

 

2

Dough kneading: put all the ingredients, except butter and black sesame, into the kneading machine and stir them until the dough is 80% well. Then add butter and make the gluten of dough expand completely. Finally add black sesame and stir uniformly.

 

3

Dough division and shape: divide the whole dough into the small one of 85g. Make them round and rest for about 20 minutes. Then spread the dough, wrap the butter, and put into the bake ware.

 

4

Dough rest: put the bake ware into fermenting box. Temperature 36-38℃. Relative humidity 85%. Time: about 40 minutes. 

 

5

Decoration: brush the egg liquid on the surface of bread and decorate it with the brezel salt. 

 

6

Baking: top temperature--250℃, bottom temperature--210℃. Spray the steam and bake for about 15 minutes.

 

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