What is the origin of croissant? How to make croissant

Nowadays, croissants and baguettes are both famous French breads. Butter is one of the main ingredients for making croissants. Croissants are indeed more unique and beautiful. Do you know the origin of croissants? Golden and crispy croissants are loved by men, women, young and old, and they make people very appetizing. Do you like them? If you like them, let's take a look at how to make croissants!

Contents of this article

1. The origin of croissant

2. How to make croissants

3. Temperature and time of baking croissants in the oven

The origin of the croissant

According to legend, the croissant originated from a bakery in Vienna, Austria. In the 17th century, the Ottoman Empire army decided to attack Vienna at night, but was discovered by the bakers in Vienna's bakery who got up early and sounded the alarm for the whole city, thus making the enemy's sneak attack fail. To commemorate this victory, the bakers made bread into the shape of a horn, which was also very similar to the symbol of the Ottoman Empire's flag. In 1770, Queen Marie, who was originally a Viennese, officially brought croissants to France. Today, croissants and baguettes are both famous French breads. Butter is one of the main ingredients for making croissants, but the butter used is not ordinary butter, but unsalted butter. Generally, it can only be found in larger supermarkets or supermarkets that mainly sell foreign imported goods in Hong Kong.

How to make croissant

Knead the dough into a round shape, let it rise for 15 minutes, and roll it out into a thick square. Refrigerate for 30 minutes and then take out the dough. Place the butter slice in the middle of the square dough. Fold the four corners of the dough inwards, and then use a rolling pin to roll it into a square that is three times the width of the current dough. Fold it in half and put it in the refrigerator for 30 minutes. Repeat step 8 four times to roll the folded dough to the required thickness and cut it into the required shape. Roll it into a horn shape and ferment it at room temperature until it is twice as large. Rinse it with egg yolk. Bake in a preheated oven at 170 degrees for 30 minutes.

Ingredients needed: 300g high-gluten flour, 70g sugar, 3g salt, 4g yeast, 160g egg liquid, appropriate amount of peanut oil, 40g butter, 25g milk powder, and appropriate amount of red bean paste.

The process of opening the croissant is a bit slow because it needs to be layered. But it is just two identical steps repeated a few times. So as long as you have enough time, such as on weekends, you can make more. If you can't finish it, you can put it in the refrigerator and freeze it. When you want to eat it, thaw it and spray it with water, and bake it again in the oven at 180 degrees for 3-4 minutes. It will be as crispy on the outside and soft on the inside as freshly baked.

Temperature and time for baking croissants in the oven

The temperature for baking croissants in the oven is about 180℃. If the oven temperature is low, you need to preheat the oven in advance. It is recommended to brush a layer of butter on the croissants after the color of the croissants turns darker for the first time to improve the taste. The baking time of croissants is controlled within 30 to 35 minutes. After baking, it is best to wait for the croissants to cool down before taking them out with tongs to avoid deformation.

Generally speaking, the temperature for baking croissants in the oven is around 180℃. Since croissants are relatively easy to bake, you can take them out halfway through the process and color them as needed. It is recommended to brush a layer of butter on the croissants after they turn darker for the first time to enhance the taste.

When baking croissants, you can also cover them with a layer of tin foil, so that the croissants will be heated more evenly and the color will be better after baking. If the oven temperature is not very high, you need to preheat the oven in advance and bake the croissants after preheating for ten minutes.

Generally, the baking time of croissants is controlled at 30 to 35 minutes. The specific time depends on the color of the croissants. If you prefer the croissants to be dark brown, you can extend the baking time. Do not use tongs to remove the croissants after baking, as this will easily cause the croissants to deform. It is best to wait for the croissants to cool before taking them out.