Croissant Sandwich
Sunday, March 1, 2020
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Basic recipes Croissants
- Materials:
400 g high protein wheat flour
100 g wheat flour proteins are
being
11 g instant yeast
20 g granulated sugar
8 g salt
50 g butter (butter)
300 ml of ice water
- Fats for layers:
360 g pastry margarine or butter
(butter) for flavor richer, chill
- How to make:
1. Mix and
stir the wheat flour, instant yeast, sugar, salt, and butter, do not stir it
until proof, enough until mixed. Pour the ice water, stir until the dough is
fused, not to fade and elastic.
2. Round the
dough, cover with plastic and let stand in room temperature for 1 hour. After
that drop it and blow the dough, put it in a baking pan, cover it with plastic
and store it in the refrigerator for 30 minutes.
3. Flatten the
dough above the surface, input the folding fat according to the French method
or English method. Then start folding 6 times single-fold or 4 times the double
fold until complete. Cover the dough with plastic and let stand in the
refrigerator for 1 hour.
4. Remove from
the refrigerator and let stand for 30 minutes at room temperature before it is
formed and filled to taste.
- Content:
Tomatoes, thinly sliced
Sauce to taste (if like
spicy)
Curly lettuce leaves
100 g onion, thinly sliced,
stir-fry with butter until brownish
Smoked beef with some croissants,
stir fry with butter
Sheet cheese to taste
Cucumber, taste, thinly sliced
- How to make:
1. Prepare
croissants, a classic croissant-like shape.
2. Split the
croissant into 2 parts equally thick (the slices can be transverse or
longitudinal to taste) apply tomato sauce, mayonnaise, and Thousand Island.
Give lettuce leaves and other fillings in a stacked. Spray mayonnaise, Thousand
Island sauce, or sauce if it is already spicy, serve.
- Note:
Serve as soon as they are filled,
so give stuffing shortly before being served so that the croissant is awake and
sturdy.
Smoked beef can be replaced with
sausages, sauteed with a little butter.