Chocolate & almond croissants croissants

 Consecutive month, in addition to the two bagels, our household is open to all snack cakes, and I do they have to the degree of obsession, do not do twice a week to feel itchy. From February to now, you can Imagine how much I consumed this flour and butter. This is a process of pain and happiness, but also see the past to make their own works, be sure that when the master, family and friends say hearts are full of sense of accomplishment. play well dough, open crisp even when no such control is not good to throw away the dough when baking, but also feeling very depressed. If the conditions are right, I think I will always continue to do so.
in three months, I do because the main open crisp pastry and dough with some new understanding, there are many places the golden season of dim sum later, so I wanted to do other then try.
put computers today have kept the two together can be issued to Song, more crisp snacks to wait for the fall open again demonstrated.
first chocolate croissants, chocolate croissants are not the traditional way, usually is a rectangular volume inside the chocolate dough. my son like to eat this particular croissants, and I bought a 108-resistant baking chocolate Basically every other week to make a return. to do too much with Shenmeipilao in a bread book occasional saw the shape of horns, can not help but brighten to do a new version last week. size is reckoned to own with no experience will be a problem, the length of the bottom edge of chocolate with the same length, the problem is I have a high degree of estimation error, under normal circumstances is positive to see chocolate bars, the result was I inspired to go all turned our backs . look no loud noise, the smell is not covered, I made it back to 7, the son of fresh-baked I ate three. chocolate croissants ingredients: 1 can of dough
Chung fillings: chocolate baking resistance section.
surface decoration: the egg, almond.
practice:
 will roll the dough to 4mm thick Chung, cut into 7.6t18cm the isosceles triangle (Figure 1).
 in The bottom edge of the triangle resistance put two baking chocolate bars, rolled up and top-down (Figure 2).
  sharp corners of the triangle pressure at the bottom row on a sheet pan, put the final fermentation at warm and humid (Figure 3).
 Finally the end of fermentation (Figure 4), coated with egg and sprinkle with chopped almonds amount (Figure 4).
 in preheated oven 220 , middle, upper and lower fire, 15 minutes .
almond croissants are to learn with the master, Nishikawa done before the book think of it there, except prunes, which he also added walnut and orange peel, sifted powdered sugar baked surface, estimated more delicious.
raw almond croissants: 1
croissants dough fillings: butter almond filling, Simeon.
almond cream filling: 30g butter, 30g caster sugar, eggs 30 grams, 30 grams almond powder.
pound cake with the general practice approach.