The first time to make croissant bread, I feel that the key point is to control the consistency of cream and dough hardness, and it is also important to evenly roll the dough. I can make better next time :). Hope you like this video and try it when you have time. The recipe is not complicated, and the recipes are easily purchased. Doing it a few more times will definitely make your favorite taste.
If you like this video, please help give me a thumb up, and welcome to [SUBSCRIBE] my channel. I will try to share more delicious baking to everyone. Your encouragement is very important for me.
The next almond croissant video is coming soon
第一次做可頌麵包，感覺關鍵點控制奶油和麵團硬度的一致，同時擀麵的力度均勻也很重要，這是麵團擀的不是很理想，下次應該可以做更好。希望您喜歡這個 視頻並也嘗試做一次，配方並不復雜，都是家庭容易採購的材料，多做幾次一定可以做出自己喜歡的口味。
如果您喜歡這個視頻，請幫忙點贊轉發推薦，也歡迎【訂閱】這個的頻道，我會努力分享更多好吃的烘培給大家，您的鼓勵是我繼續的源動力。
請期待下個杏仁可頌視頻
Homemade French Croissant recipe | 可頌麵包 酥脆牛角麵包 家庭版
★ Dough | 麵團製作
Bread Flour ｜高筋麵粉 250g
Cake Flour ｜低筋面粉 50g
Sugar ｜ 砂糖 25g
Dried active yeast｜ 乾酵母 6g
Sea salt ｜ 鹽巴 4g
Egg | 雞蛋 25g
Milk ｜ 牛奶 130g
Unsalted butter | 無鹽奶油 10g
★Prepare filling butter ｜ 夹入奶油
Unsalted butter | 無鹽奶油 125g
Rest the dough for 1 hour in the freezer麵團至薄膜后冷櫃裡休息1小時
Second rise for 90 mins
麵團二次發酵90 分鐘
★ Bake ｜ 烘培
Bake at 200°C / 395°F for 15-20 mins
攝氏200 / 華氏395 烤 15-20 分鐘
Thanks for watching, a thumb up is appreciated
感謝觀看，喜歡拜託幫忙點贊和訂閱
The next almond croissant video is coming soon
請期待下個杏仁可頌視頻