This is a beautiful croissant muffin, attractive colour, rich layers, crisp on the outside and fluffy on the inside, very delicious! The most troublesome problem of making Danish bread is to roll out the laminated dough. This bread uses a very simple method to make the laminated dough, which saves effort and does not cause the mixing problem.
Chicago Metallic Giant Muffin Pan
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Recipe for 6 giant muffin:
❀Pâte Fermentée
Bread Flour 45 g
0.25g Instant Yeast ~1/8 tsp
水 30 g
0.8g Salt ~1/8 tsp
❀Dough Ingredients
Bread Flour 330 g
Caster Sugar 50 g
Instant Yeast 6 g
Salt 5 g
Pâte Fermentée ~68 g
Whole Egg 35 g
Cold Water 80 g
Milk 70 g
Unsalted Butter 35 g
❀Laminating
Unsalted Butter 105 g
❀Preheat the oven to 400°F/200°C, bake at the middle lower rack for about 20 minutes until the surface is golden brown. After about 8-10 minutes, when the surface of the bread is coloured, reduce the oven temperature to 330°F / 165°C.
💕It is recommended to make more Pâte Fermentée, as there will be loss during the kneading process.
Pâte Fermentée are used in many bread recipes and are easy to preserve. They are kept in the refrigerator for about 3 days and frozen for 3 months.
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