Crescent-shaped meal bread.The key is to roll the dough thinly and roll it tightly so it doesn’t tear.It’s a simple recipe, so you can toast it and enjoy it with jam or butter.
- Semi-strong flour 250g
- salt 5g
- cane sugar 5g
- instant dry yeast 2.5g
- Unsalted Butter 8g
- whole egg 12g
- water 125g
- Combine all ingredients except eggs and water in the same bowl.
- Add eggs and water and mix, using as little force as possible.
- When the whole thing becomes sticky, knead with force.
- Knead it when it becomes elastic, elastic and smooth.
- Place it in a bowl and let it ferment for about 70 minutes at around 30℃ without drying out.
- After about 70 minutes, the first fermentation is complete when it reaches a good state.
- Divide into 3 equal parts (approx. 135g)
- Roll it up until the surface is firm and place it in a vat, cover with plastic wrap or a tightly wrung wet cloth to prevent it from drying out, and take some bench time.
- After about 20 minutes, when the dough has softened, start shaping.
- Roll out the dough thinly while releasing the gas accumulated in the dough.
- Shape the dough into an inverted triangle
- Roll it out with a rolling pin so that it gradually becomes thinner from the back to the front.
- Make the dough thin and stretch it to about 40cm.*If you try to stretch it all at once, the dough will tear, so please stretch it gradually.
- Wrap it tightly from the back to the front.*Move your hands in a “C” shape and pull it slightly outwards.
- Arrange the rolls into a shape with the end of the roll at the bottom and place them on a baking sheet.
- Let the dough rise for about 30 minutes in a non-dry environment at around 30 degrees Celsius.
- Once fermented to a good state, the second fermentation is complete.
- Bake in an oven preheated to 220℃ for about 20 minutes with steam.
- Baking is complete when the surface of the dough has a nice brown color.
- Transfer to a wire rack to remove heat and complete.