Wine cranberry matcha/scallion chicken bamboo charcoal/sea salt cheese, it’s been too long since I’ve made bread, the amount of shaping, temperature, and yeast is not controlled, or record the recipe and try again next time.
High gluten flour
matcha (Japanese green tea)
|Can soak cranberries.|
How to Make Depleted Whey – Egg-Free Whey Low Sugar Oil Matcha Cranberry Croissants
Mix all other ingredients except corn oil, cover with a damp cloth and let rise for 20 minutes, which is good for hand-kneading to release the film.
Hand knead and bake for about 10 minutes, knead the dough until it becomes a smooth dough, cover with a damp cloth and ferment for 1 hour at 28 degrees Celsius, poke holes and bounce back slowly.
Divide the dough into 30g portions, roll out and let rise for 15 minutes for easy shaping. To prepare the filling, soak the cranberries in the wine for 10 minutes, cut them up and drain them.
Roll out the dough one by one into a round vertebrae shape, and then roll out into a long triangle starting from the first one.
Roll up from the bottom and fold into a croissant. Ferment in the oven for 1 hour until doubled in size.
Bake at 180 degrees Celsius for 12 minutes, cover with foil if you don’t want to color.
Out of the oven to cool and eat. Can be sealed when there is residual temperature in the freezer, ten days and half a month is not a problem, eat when the microwave medium heat thaw about 1 minute.
Sea salt cheese, yeast didn’t leaven enough. Dough, matcha flour multiplied by flour, 1g more salt, filling: President slices of reduced fat cheese.
Chicken and bamboo charcoal with green onions, dough: matcha flour for bamboo charcoal, salt and extra 0.5g. Stuffing: Sautéed red onion, add shredded chicken and mozzarella cheese.