How to make Polish red bean croissant chop bun

[Polish species] 80 grams of high-gluten flour, 1 gram of dry yeast, 80 grams of cold water

[Main dough] 320 grams of high-gluten flour, 4 grams of high-sugar-tolerant dry yeast, 4 grams of salt, 40 grams of sugar, 60 grams of light cream, 130 grams of cold water, 40 grams of butter

[Stuffing decoration] About 180 grams of boiled original red beans, brush the surface with an appropriate amount of egg liquid, and sprinkle an appropriate amount of white sesame on the surface

[Quantity] 20 pieces, 37 g/piece (dough) 28*28 non-stick baking pan

[Baking] 180 degrees of heating, 200 degrees of lowering, 20 minutes

1. Make a Polish seed a few hours in advance: put 80 grams of high-gluten flour, 1 gram of dry yeast, and 80 grams of cold water into a large bowl, stir with chopsticks to form a dough without dry powder; pound all the batter on the inner wall of the bowl onto the dough. The cling film is fermented in a warm and humid place; use a fermentation tank with a temperature of 30 and a humidity of 65;

2. The dough is 2-2.5 times the original size, with large and small bubbles on the surface, which has a pleasant fermented taste; use a spoon to pick up the surface of the dough, the bottom of the dough is slender and brushed, large and small Stoma; Polish seeds can be made on the same day, or they can be stirred the night before and stored in the refrigerator, and then used the next day, which can save time waiting for it to ferment;

3. Polish seeds and main dough materials are ready: 320 grams of high-gluten flour, 4 grams of high-sugar-resistant dry yeast, 4 grams of salt, 40 grams of sugar, 60 grams of light cream, 130 grams of cold water, 40 grams of butter; light cream can be added For the softness and mellow taste of the bread, if you can replace it with the same amount of plain yogurt, or use less than 10-20 grams of fresh milk or cold water; the red beans are homemade, soak them in a pressure cooker to keep them intact. Appropriately, without adding sugar, the original flavor; adding appropriate amount of sugar when boiling red beans, it will be sweet red beans;

4. Pour the ingredients in the main dough except butter, red beans and Polish dough into the kneading bucket;

5. Use the chef’s machine to mix at low speed for 5-8 minutes, the dough can be pulled out of this thick film and then add butter;

6. Knead the butter completely into the dough at low speed, then turn to medium speed at 3, mixing for 8-10 minutes. The dough is soft, moist and shiny, and does not stick to the wall of the basin. You can pull a piece of it with your hand to make it transparent and elastic. Use your finger to poke a hole in the thin film, and the edge of the hole can have a small jagged or non-serrated shape;

7. Round the dough, put it in a deep basin, and put it in a warm and humid place for basic fermentation;

8. Use a fermentation tank with a temperature of 30 and a humidity of 65 for about 3 hours, and adjust the time depending on the state of the dough; if there is no fermentation tank, you can put the basin in the oven, use the fermentation program, the temperature is 30 degrees, and put a bowl of hot water to increase the humidity;

9. The dough is twice as big. Dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking. Fermentation is successful;

How to make Polish red bean croissant chop bun-Make One Day

10. Pour the dough on the kneading board. Sprinkle a little flour if it is sticky, don’t sprinkle it if it’s not sticky; tap the dough lightly a few times to exhaust, weigh it into 20 equal parts, then knead the dough separately, remember the dough Put the order;

11. After kneading the dough, there is no need to stand still, according to the order of placing the dough, knead the dough into a drop shape; let the cling film relax for 10-15 minutes;

12. According to the time sequence of the dripping dough rubbing, take a dough with the smooth side facing upwards, gently grasp the small parts of the dough with your left hand, and use a rolling pin with your right hand to roll it a few times from top to bottom to form an inverted triangle; then turn it over, Make the smooth surface facing the chopping board, this side will become the surface of the roll, so choose a smooth and beautiful dough; the dough will be deformed after it is turned over, and you need to roll it into an inverted triangle again, and sprinkle some red beans sporadically with the tip and tail. Leave blanks and don’t scatter;

13. Roll up from the wide side to the tip, not loose or tight, just roll over the dough, the red beans are completely wrapped in the dough, and the end is pressed underneath;

14. Make the dough into red bean noodles one by one, and place them in a 28*28 non-stick baking pan; 20 noodles should be placed neatly, the diagonal line is the longest, and two rows of 4 rolls can be placed. Place the lower dough rolls in the remaining space, and the principle of placement is as shown in the figure, so that the placed dough rolls are fermented for the second time and are arranged neatly after baking, and the dough rolls are not hindered from fermentation;

15. Put the baking tray with the green red bean croissant in the fermentation box for the second fermentation, the temperature is 33, the humidity is 65, and the time is about 40 minutes. Adjust according to the green state;

16. When the raw horns are 1.5-2 times the original size, brush the surface with egg wash and sprinkle some raw white sesame seeds; preheat the oven to 200 degrees;

17. Put the green horns into the middle and lower layer of the preheated oven, heat up to 180 degrees, lower to 200 degrees, 20 minutes; the temperature and time are adjusted according to the actual situation of the oven; after the oven is released, the mold is immediately demoulded, and it is dried on the drying rack. Store in a bag when it is warm; this red bean croissant is good to eat raw, soft and mellow.

How to make Polish red bean croissant chop bun-Make One Day


I am yababa. I used to be a math teacher, and now I am a housewife who loves the kitchen. In the days of dealing with delicious food, my heart has become more gentle, and I feel more and more that "accompanying family" is the most beautiful and most important thing in the world. In this, I will share some of the process of making delicious food from time to time.

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