Crescent Roll Bread

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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.

Ingredients

  • Semi-strong flour 250g
  • salt 5g
  • cane sugar 5g
  • instant dry yeast 2.5g
  • Unsalted Butter 8g
  • whole egg 12g
  • water 125g

Instructions

  1. Combine all ingredients except eggs and water in the same bowl.
  2. Add eggs and water and mix, using as little force as possible.
  3. When the whole thing becomes sticky, knead with force.
  4. Knead it when it becomes elastic, elastic and smooth.
  5. Place it in a bowl and let it ferment for about 70 minutes at around 30โ„ƒ without drying out.
  6. After about 70 minutes, the first fermentation is complete when it reaches a good state.
  7. Divide into 3 equal parts (approx. 135g)
  8. 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.
  9. After about 20 minutes, when the dough has softened, start shaping.
  10. Roll out the dough thinly while releasing the gas accumulated in the dough.
  11. Shape the dough into an inverted triangle
  12. Roll it out with a rolling pin so that it gradually becomes thinner from the back to the front.
  13. 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.
  14. Wrap it tightly from the back to the front.*Move your hands in a โ€œCโ€ shape and pull it slightly outwards.
  15. Arrange the rolls into a shape with the end of the roll at the bottom and place them on a baking sheet.
  16. Let the dough rise for about 30 minutes in a non-dry environment at around 30 degrees Celsius.
  17. Once fermented to a good state, the second fermentation is complete.
  18. Bake in an oven preheated to 220โ„ƒ for about 20 minutes with steam.
  19. Baking is complete when the surface of the dough has a nice brown color.
  20. Transfer to a wire rack to remove heat and complete.


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