The difference between croissants and croissants

In our lives, bread is the most common food, so we are not unfamiliar with croissants and buns. Because they look very similar, many people can't tell them apart. In fact, they are the same kind of bread. Because of differences in pronunciation and so on, there is a distinction, but in China, the most common one is the croissant. However, croissants and croissants have very similar shapes. Let us learn about the difference between croissants and croissants!

Croissant is the transliteration of the French word Croissant, which means crescent moon. It is translated as croissant, crescent bread, and croissant. Because croissants are usually in the shape of a horn, they are often compared to croissants. There is an advertising slogan that goes, "Not all milk teas are Xiangpiaopiao", and similarly, not all croissants are Croissants. 1: Source One says that in 1683, the Turkish army invaded Vienna, and a baker discovered their late-night invasion plan and prevented the tragedy of war from happening. So to commemorate this baker, bakers all over Vienna made bread into the shape of the crescent moon on the Turkish flag. Another story is that a coffee shop owner created croissants to go with the coffee left by the Turks. Marie-Antoinette, the Viennese wife of Louis XVI, introduced the croissant to France. In 1839, Mr. August Zang established the first croissant bakery in France in Paris, officially introducing croissant to the French public as a snack.

2. Croissants are usually made into the shape of horns, but in Paris, France, long croissants are more common. No matter what shape the croissant is, the taste is what distinguishes it. Some hard breads are often made into horn shapes. Croissants are made from flour, butter, sugar, eggs and yeast. Some people eat it with various jams. The materials are simple, but it requires great skills to make. The croissant is crispy on the outside and soft on the inside, with a golden and crispy outer layer and a soft texture on the inside. One bite is full of creamy aroma. Here I will introduce to you his production method.

practice:

1. Pour clean water into the bread machine bucket, beat in the eggs, and weigh 150 grams. The ratio of water to flour here is 1:2.

2. Pour in flour, milk powder, salt and sugar, and put yeast powder and baking powder in another corner, away from sugar and salt.

3. Start the dough kneading program, knead the dough for 15 minutes, then add the softened butter and start another kneading program for 15 minutes.

4. Let the kneaded dough rise for 20 to 30 minutes.

5. Take out the dough, divide it into 6 parts, roll it into a ball, then roll it into a teardrop shape, cover it with plastic wrap and let it rest for 10 minutes to relax.

6. After it has relaxed, roll the dough into a long triangle.

7. Make a cut in the middle of the top of the triangle, about 7 cm long, and then separate the cut to both sides to form two triangles.

8. Roll up the dough from top to bottom, leaving part of the triangles at both ends exposed, so that the shape of horns will appear.

9. Put all the prepared bread dough into the baking tray, and then put it into the oven to ferment at room temperature for 20 to 30 minutes.

10. After the bread dough becomes a little bigger, brush it with egg yolk liquid. In order to achieve a golden effect, only egg yolk liquid is used here. I used egg yolks from local eggs, so the color is particularly beautiful.

11. Sprinkle a little white sesame seeds on the surface.

12. Preheat the oven to 175 degrees, place the bread on the lower middle layer with a plate, and bake for about 20 minutes until the surface of the bread is golden brown.