【Sweet French Croissants】

【Sweet French Croissants】
by MaomaoMom

I made these light and fluffy layered croissants for my son’s French class. They are crunchy outside and sweet inside that both my son and his classmates loved them.

法式奶香牛角面包F1 【Sweet French Croissants】
Meal type: Appetizer, dessert
Prepare time: 60 minutes
Cook time: 30 minutes
Stand time: 4 hours
Level: Medium
Serves: 24 servings

Ingredients:
Dough:
1) 1 cup + 3 tbsp lukewarm water or milk (285g), 1 tbsp sugar (14g), 1.5 tsp fast rising yeast;
2) 1 tbsp corn or vegetable oil;
3) 2.5 cups unsifted all purpose flour (400g), ¼ cup sugar (55g);
4) ¾ cup + 1 tbsp butter (185g);

Filling:
5) 2 tbsp butter (30g), 3 tbsp all purpose flour, 1.5 tbsp condensed milk, 4.5 tbsp icing sugar, 1 tsp vanilla extract .

Directions:
1: Measure all ingredients of Ingredient 3) into a bowl and mix well (Picture 1, right), Measure all ingredients of Ingredient 1) into a measuring cup or a container, combine and let stand for 10 minutes (Picture 1, left). Add 1 tbsp oil into the yeast mixture, mix well then pour into the flour bowl. Knead a few times to make a soft dough (Picture 2) but don’t over knead.

2: Cover with a damp cloth and let rise until doubled in volume (Picture 3). Chill the dough in a fridge for 20 minutes. Take out the dough and shape into a log on a floured surface. Press down and roll out into a 30×60 cm rectangle.

3: Thinly slice the butter of Ingredient 4) and set aside under room temperature for 30 minutes. Lay them over two-thirds of the dough surface, leaving an unbuttered border about ¼ inch. Fold the unbuttered third towards to centre (Picture 4), then fold the other third to make a 3-layered dough. Turn 90 degrees (Picture 5) and roll out into a 30×60 cm rectangle (Picture 6). Fold again into thirds as before (Picture 7-8). Cover the dough with plastic wrap and chill for 15 minutes.

法式奶香牛角面包1 【Sweet French Croissants】

4: Melt 2 tbsp butter in a microwave oven, then add the rest ingredients of Ingredient 5) (Picture 9). Mix well and set aside (Picture 10).

5: Take out the chilled dough and place on the floured surface. Roll out into a 30×60 cm rectangle and fold into thirds as before. Cover the dough with plastic wrap and chill for 15 minutes.

法式奶香牛角面包2 【Sweet French Croissants】

6: Repeat the Step 5 two more times. Then roll out the dough into a 30×60 cm rectangle. Cut the dough horizontally into two halves then cut each half into 12 triangles (Picture 11). Place a portion of filling (about ¾ tsp) near the bottom of the triangle (Picture 12). Gently roll towards the pointed end, stretching it slightly as you roll. Bend the two legs inwards to form a crescent shape (Picture 13). Shape the remaining croissants in the same manner.

7: Arrange them on two parchment paper lined baking sheets (Picture 14). Chill immediately for 30 minutes. Never allow them a final rising, or they will not have the proper flakiness.

8: Preheat oven at 400F/205C. Bake for 10 minutes, then reduce to 350F/175C and bake for additional 12-15 minutes until golden.

法式奶香牛角面包F1 【Sweet French Croissants】

Tips:
Store leftover croissants in an airtight container in the fridge. Reheat at 350F for 5 minutes before serving.

pf button big 【Sweet French Croissants】

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47 Responses to 【Sweet French Croissants】

  1. We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

  2. Jenny says:

    向您请教,如何能把面团擀得很整齐呢?

  3. KAIXIN says:

    WOW!一直想学做这个呢!谢谢!

  4. Jenny says:

    毛妈在问个小问题:这面团是面包机揉的吗?

  5. jenny says:

    毛毛妈,我昨天试了一下这个,做的没有你的好,只能说是凑合吃,好像我弄的面还是很厚。擀开成30×60厘米的长方形 – 是不是应该越薄越好?

  6. hannazhou says:

    毛毛妈,这个面包可以也用高筋面粉做吗?炼乳可以用奶粉或牛奶代替吗?可以放点盐吗?外面洋人超市卖的有咸味,两个女儿都喜欢吃。

  7. suqin lin says:

    毛毛妈,你好,昨天尝试一下,但是没成功,因为DOUGH 很粘,所以就一直放面粉,做出来后很厚,好象没发好一样。你觉得是我哪个操作过程出现差错了呢?谢谢你!

  8. 安娜 says:

    我成功了!Thanks!

  9. KACHY says:

    毛毛妈,想请教一下,做这个面包的牛油我需要买哪种呢?没有炼乳用牛奶能替代吗?

  10. candy says:

    亲爱的毛毛妈,跟着你偷师学艺很久了,现在我也因为您成为家人和朋友们公认的"大厨"了,虽然一共就学了几种:),非常崇拜且感谢您跟我们分享这么多美食!

    准备学做这款面包给宝宝当饭带去学校,有个疑问请您指点一下:最后从冰箱取出来不用二次发酵,直接可以入烤箱了?也不用刷蛋液?

  11. lily says:

    毛毛妈,你好!你做这个牛角包的中筋面粉还是ROBIN HOOD的吗?我用的是称量版,可是面团好粘。简直不能揉成面团,全粘在手上。

  12. 栗子 says:

    毛毛妈,不知道怎么回事,按照面粉和水的量和出来的面很沾手和菜板,擀不匀,老粘在擀面杖和菜板上,不知有什么解决的办法?谢谢

  13. Amy says:

    毛毛妈,你好!潜水偷师太久了,实在不好意思了,一定要大声向你表示感谢!今天做的牛角面包太好吃啦,我一口气吃了三个!你真是天才呀!我照着你的好多食谱都做成功了!谢谢!

  14. LiliZzlhq says:

    您好,毛毛妈!我没放冰箱冷藏,是不是这样导致漏油了?

  15. qing says:

    谢谢毛毛妈!新手上路,上周刚做了桃子乳酪蛋糕,得到LD的好评。这周准备试试这个法式面包,问一下,糖粉可以用白糖代替吗?家里有一些在costco买的dry yeast,可以用这个吗?谢谢!

  16. Kelly says:

    毛毛妈,很喜欢您,想请问低筋,中筋面粉怎么区分?做蛋糕用什么粉,做饼干,面包各用什么粉?all purpose面粉可以做以上所有东西吗?谢谢啦!

  17. serena says:

    请问毛毛妈,icing sugar和普通的sugar有什么区别呢?这里的icing sugar可以用普通糖来代替吗?谢谢!

  18. sonia liu says:

    这个总是要冷藏是什么道理呢?

  19. Joanna says:

    请问牛油和黄油都是一样的吗?能给个牛油链接吗,谢谢

  20. Margaret says:

    Maomao Mom,
    If I want to have chocolate filling, how do I modify the filling ingredients?

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