Sesame Crispy Salt Croissant

Flavor: Original; Process: Baking; Time: Several hours; Difficulty: Moderate.

Steps for making Sesame Crispy Salt Croissant

Prepare the main ingredients for the bread: bread flour, cake flour, fermented dough, milk powder, butter, granulated sugar, whole egg liquid, dry yeast, cold water, and salt. The amount of salt used is more than that used in regular sweet bread. Fermented dough refers to the dough from the previous bread-making process, which is stored in the refrigerator and thawed before use.

Put all the ingredients except for the salt and butter into the mixing bowl.

Mix the ingredients at low speed for 1 minute, then switch to medium speed to knead the dough. Add salt when the dough is slightly smooth.

Knead at low speed for 1 minute, then switch to medium-high speed to knead the dough until it is soft and can stretch into a rough film. Add butter.

Knead at low speed for 2 minutes to fully incorporate the butter into the dough. Switch to medium-high speed to knead the dough until it is soft, shiny, and can stretch into a transparent, elastic film.

Form the dough into a ball and place it in a bowl. Cover with plastic wrap and let it ferment at room temperature. The current room temperature is around 25 degrees Celsius.

When the dough has doubled in size, poke a hole in the top with your finger dipped in flour. The dough should not collapse or shrink back.

Place the dough on the work surface, gently tap it to release the gas, weigh it, divide it into 7 equal portions, each weighing about 70g. Cover with plastic wrap and let it rest for 15-20 minutes.

Roll the rested dough into a water droplet shape, place it on a baking sheet lined with parchment paper, and freeze it in the freezer for 10 minutes.

Prepare the salted butter in advance and cut it into small strips of about 4g each. The unsalted butter should be softened before use.

Let the frozen dough sit at room temperature for 10 minutes, then roll it into a triangle shape with a width of about 8cm at the top and a length of about 32cm. Place a strip of salted butter at the top and spread a little unsalted butter on the middle of the dough.

Wrap the salted butter with the dough.

Roll it up from top to bottom, and press the tail at the bottom.

Moisten the bottom with a little cold water and dip it in white sesame seeds.

Place them on a baking sheet, leaving enough space for them to expand. Let them rise for the second time in a warm environment not exceeding 32 degrees Celsius. I put them directly in the oven for natural fermentation.

When the bread dough has doubled in size, brush a little water on the surface, sprinkle a few sesame seeds, or brush with salt water. To prevent the bread from sticking together due to heat expansion, place a piece of parchment paper between them. Preheat the oven to 190 degrees Celsius.

Place the bread dough on the middle rack of the preheated oven, with upper and lower heat at 180/195 degrees Celsius for 22 minutes.

After baking, move the bread to a cooling rack. It is best to eat it warm. The bottom is crispy. After cooling, it can be stored in a bag.

Sesame Crispy Salt Croissant has a soft interior and a crispy bottom!