How to make horn crisps

What is the method of making ox horn biscuits?

Ox horn crisp is a common delicacy. People who have eaten ox horn crisp know that it is not only delicious but also very crispy. Although ox horn crisp is delicious, many people don’t know how to make it by themselves. In fact, the method of making ox horn crisp is very simple, but most people may not have studied the food carefully. So what is the method of making ox horn crisp?

Croissants are a famous French pastry bread with a complicated production process, where the dough and butter need to be repeatedly overlapped and kneaded.

Croissants are a famous French pastry bread with a complicated production process. The dough and butter need to be repeatedly overlapped and kneaded until thin layers of butter and dough are interlaced to create a crispy texture. When making bread, one must be "gentle" enough and not use brute force, otherwise the air in the dough will be overly squeezed, which will affect the fermentation and expansion of the dough, and the finished product will not be soft enough, which will greatly damage the taste.

How to make horn crisps

Raw materials

100 grams of dough, 100 grams of puff pastry, 1 egg yolk.

practice

1. Roll the dough thinly and cut into trapezoids;

2. Take 25 grams of puff pastry dough and roll it into strips, place it at the bottom of the trapezoid, and roll up the puff pastry dough with dough;

3. Pinch the two ends to make a horn shape, and evenly brush a layer of egg yolk liquid on it; put it in the oven and bake at 200℃ upper and 150℃ lower for 10 minutes, then take it out.

hint

Before rolling, stretch the bottom of the trapezoid slightly.

How to make Italian croissants

Material

398g high-gluten flour, 171g low-gluten flour, 15g instant yeast, 46g fine sugar, 9g salt, 273g water, 57g egg, 23g milk powder, 28g butter, 263g wrapping oil, a little for decoration

practice

1. Put all the ingredients except butter and wrapped oil into a mixing bowl, stir at slow speed until clumping, then add butter and stir at medium speed until smooth.

2. Use a rolling pin to roll out the dough from step 1 until it is twice as large as the dough wrapped in oil. Put the dough in the oil, wrap it, and roll it out again. Fold the two ends toward the center and roll it out again. Repeat the folding and rolling actions for a total of 3 times. Cover with plastic wrap and let it rest for about 15 minutes.

3. Roll out the relaxed dough from step 2 into long strips again, cut into triangles with a base of about 12 cm and a height of about 12 cm, roll them up and shape the two ends into horn shapes.

4. Place the dough from step 3 on a baking tray, sprinkle a little high-gluten flour on the surface, move into a preheated oven, bake at 200℃ for about 10 minutes at 180℃ for about 10 minutes, then take it out.