How much do you know about Kesong Bread?

Croissant, also known as “croissant” in French, is a puff pastry bread originating from Austria but widely popular in France, named after its crescent shaped appearance. Croissant “means” crescent moon “or” crescent moon “in French, and this name perfectly describes its curved shape. Although Kesong is regarded as a symbol of France in most parts of the world, its actual origin can be traced back to 17th century Austria.

The following is a praiseworthy evolution process:

1. Austrian origin: The prototype of the croissant “Kipferl” is a crescent shaped bread popular in Vienna, usually made from yeast dough and without a layer of croissant pastry on the outside- In 1683, Vienna successfully resisted the siege of the Ottoman Empire. It is said that to celebrate the victory, Viennese bakers created crescent shaped bread to commemorate the symbolic symbol of defeating enemies in battle (crescent shape).
2. Introduction and Evolution of France: In 1770, Austrian Princess Marie Antoinette married French King Louis XVI and brought Kipferl to the French court- French bakers innovated this type of bread in the 19th century, using a method of layering butter and dough to create the puff pastry we know today.
3. Modern Kesong: In the 20th century, especially with the globalization after World War II, Kesong gradually spread to various parts of the world and became a classic work in cafes and bakeries around the world.

Production process

The production process of Kesong is quite complex, requiring a lot of skills and patience. The following are the basic steps for making hymns:

1. Preparation of dough: The basic dough is made from flour, yeast, salt, sugar, milk, and a small amount of butter- After kneading the dough evenly, let it ferment in a warm place until its volume doubles.
2. Add butter: Wrap the butter chunks neatly in the fermented dough, keeping the temperature of the butter and dough the same for subsequent operations.
3. Stacking (folding and rolling): Roll the dough into a rectangle and then perform the “three fold method” (fold the dough three times like an envelope)- Cool the dough for a period of time, then repeat the rolling and folding process, usually 3 to 4 times, to form dozens of layers of butter and dough.
4. Cutting and shaping: Roll the final layered dough into thin sheets approximately 0.5 centimeters thick- Cut into triangles, then roll up from the wide edges to form the classic crescent shape.
5. Fermentation and baking: – Place the molded croissant in a warm place for a second fermentation until its volume increases again- Finally, place it in a preheated oven and bake it at a high temperature of around 200 ° C for 15 to 20 minutes until it turns golden and crispy. Varieties and Changes

Although Kesong has its classic form, there are also many different variations and innovations:

1.  Traditional Songsong: Simple butter Songsong is the most classic version, with a golden outer skin and soft multi-layered interior.
2. Can be filled with different fillings, such as chocolate, almond sauce, cheese, etc., to enhance different flavors.
3. Salty Souvenir: – This kind of Souvenir is usually filled with salty fillings such as ham, cheese, or spinach, making it perfect as part of breakfast or lunch.
4. Whole wheat or healthy version: – Using whole wheat flour or adding healthy ingredients such as nuts and seeds, suitable for people who are concerned about their health.
5. Innovative style: Modern bakers and chefs constantly try new flavors and shapes, such as “Cronut” which combines the characteristics of Cronut and donuts.

Enjoyment methods that can be praised

Kesong is not only an ideal choice for breakfast, but also a delicious snack for the whole day. They can be enjoyed alone or paired with coffee, tea, or even wine. The crispy outer skin and rich butter flavor make it a favorite of many people.
Kesong, as a delicious bread, has many different ways of eating due to its crispy outer skin and distinct layers of interior. Whether it’s a simple traditional way of eating, paired with various ingredients, or even used as part of a dish, Kesong can bring a rich taste experience.

Below are several praiseworthy eating methods: classic eating methods

1. Enjoy alone: – Hot drink pairing: Classic French breakfast usually includes a buttered croissant and a cup of coffee, tea, or hot chocolate. The aroma of butter and the warm taste of hot drinks are a perfect match- Slightly heated: If Kesong has cooled down a bit, it can be heated in the oven for a few minutes to restore the crispy outer skin and warm and soft interior.
2. Add some jam: – Jam or puree: Apply some jam, such as strawberry, raspberry, or apricot jam, on top of the croissant, which is a very common practice. The sweetness of jam blends perfectly with the buttery flavor that can be sung- Honey or maple syrup: You can also choose to use honey or maple syrup to add sweetness and flavor.

Salty eating method

1. Ham and cheese croissant: – Preparation: Cut the croissant open, insert slices of ham and cheese, and then heat it slightly in the oven to melt the cheese. The ham and cheese made in this way is perfect for a rich breakfast or lunch- Variant: You can try adding some butter lettuce or sliced tomatoes to increase taste and freshness.
2. Kesong Sandwich: – Content: Cut Kesong in half, add your favorite sandwich toppings such as turkey, egg salad, ham, smoked salmon, etc., and pair with vegetables such as lettuce, tomatoes, cucumbers, etc- Seasoning: You can add some delicious sauces, such as egg yolk sauce, mustard sauce, honey mustard, etc., to increase the flavor level.
3. Stir fried eggs can be sung: – Preparation: Put the stir fried eggs, bacon, or sausages into the sliced eggs as a rich breakfast- Enhancement: Add some fresh herbs such as scallions or cilantro to enhance the flavor.

Sweet eating method

1. Chocolate Sonata: – Tradition: The classic French chocolate line Pain au Chocolat is made with chocolate bars added during the production process- Variant: You can sandwich chocolate sauce in the middle of traditional butter or sprinkle some chocolate chips on the surface, heat it slightly and enjoy.
2. Almond Song: – Preparation: Apply a layer of almond paste on the surface of the Song, then sprinkle almond slices, and bake slightly until the surface is golden and crispy- Enhancement: Can be sprinkled with powdered sugar to add sweetness and visual effects.
3. Fruit and Cream Cantata: – Pairing: Cut the Cantata open, add fresh cream and fresh fruit slices, such as strawberries, blueberries or mango slices. This way of eating is fresh and delicious- Change: Yogurt or cream cheese can be used instead of fresh cream to add different flavors.

Innovative eating methods

1. Cronut:- Making: This innovative Dim sum combines the characteristics of Kesong and doughnut, usually adding icing or filling to the dough, and then frying until golden and crisp- Popularity: This dessert is very popular in many parts of the world, especially in New York.
2. Komatsu Pudding: – Preparation: Cut the remaining Komatsu into pieces, mix with milk, eggs, sugar, and vanilla, then bake to make a dessert similar to pudding- Variant: Chocolate chips, raisins, or other dried fruits can be added to enhance flavor.
3. Kesong French Toast: – Preparation: Cut Kesong open, dip it in egg mixture, and fry until golden brown. The French toast made in this way has a crispy outer layer and a soft inner layer of egg liquid that can be praised- Pairing: Serve with maple syrup, fresh cream, and fruit.

Other creative ideas

1. Kesong Salad Cup: – Preparation: Cut Kesong into small pieces and mix salad ingredients such as grilled chicken, avocado, vegetables, etc. as the basis of the salad- Enhancement: Add some olive oil, lemon juice, or salad dressing to enhance the overall flavor.
2. Mini Dim sum: – Making: cut the song into small pieces or make it into mini Dim sum, suitable for small Dim sum for parties or gatherings- Pairing: It can be paired with various sauces or dipping sauces, such as cheese sauce, chocolate sauce, sour cream, etc., to add fun and deliciousness. There are various ways to eat Kesong, whether it’s simply enjoying it, adding various ingredients, or even as part of a dish, all of which can bring different delicious experiences. Every way of eating showcases its versatility and rich taste, whether you like sweet or salty, there is always a way that suits you. I hope you can try various ways of eating and find your favorite one!

Kesong is not only a delicacy, but also a symbol of culture. From Kipferl in Austria to the classic Croissant in France, and to various innovative versions worldwide, Kesong has been constantly evolving and has become an indispensable part of dining tables around the world. Whether it’s traditional butter or modern innovative versions, every bite carries the crystallization of history and craftsmanship.

Below are some basic recipes and production processes that can be praised:

Recommended recipe ingredients:
-High gluten flour (bread flour): 250g – Low gluten flour (cake flour): 250g – Sugar: 60g – Salt: 10g – Instant dry yeast: 10g – Milk: 300ml – Salt free butter: 250g (refrigerated, used for layering) – Additional preparation: 1 egg (beaten, used for brushing)

Steps:

1. Prepare dough: Mix high gluten flour and low gluten flour in a large bowl, add granulated sugar, salt, and instant dry yeast- Pour in cold milk and knead into a smooth dough. This process can be completed by hand or by a chef’s machine- Knead the dough into a rectangle, wrap it with plastic wrap, and refrigerate for at least 1 hour.
2. Prepare butter chunks: – Place the refrigerated salt free butter between two baking papers, use a rolling pin to tap and roll it into a square of about 20 x 20 centimeters. Refrigerate for later use.
3. Layering:– Take out the dough from the refrigerator and roll it into a rectangle measuring approximately 30 x 60 centimeters- Place the refrigerated butter block in the middle of the dough, then fold both sides of the dough over to wrap the butter- Turn the dough 90 degrees, roll it out again into a rectangle, then fold both ends of the dough towards the middle, and fold it in half again (like folding an envelope) to form a 4-layer fold. This process is called ‘single discount’- Wrap with plastic wrap and refrigerate for 30 minutes- Take out the dough, roll it out again, and then repeat the single fold. After refrigerating for 30 minutes, repeat the single fold again.
4. Molding and Fermentation: Roll the dough into a rectangular shape of approximately 25 × 100 centimeters- Cut the dough into equal sized triangles with a knife (approximately 12 centimeters at the base of each triangle)- Starting from the base, roll up each triangle to form a crescent shaped Croissant- Place the rolled Croissant on a baking tray, ensuring there is enough space between them for secondary fermentation- Perform a secondary fermentation in a warm place for about 1-2 hours until the Croissant becomes fluffy and about twice its original volume.
5. Baking: Preheat the oven to 200 ° C- Brush beaten eggs onto the surface of the fermented Croissant- Place Croissant in a preheated oven and bake for 15-20 minutes until the surface is golden and crispy- Take it out of the oven and let it cool slightly before serving.

Tips and tricks: – Temperature of butter and dough: It is important to maintain the frozen state of butter and dough throughout the entire production process. Excessive temperature can cause butter to melt and fail to form clear layers- Stacking technique: Ensure that the dough and butter are evenly distributed during each rolling and folding process, which can help form a perfect puff pastry structure- The thickness of the dough: When rolling out the dough, it is important to maintain a uniform thickness, which helps the dough to expand evenly during the baking process.

Nutritional information (about 50 grams each): – Calories: 200-250 kcal – Fats: 12-15 grams – Carbohydrates: 20-25 grams – Protein: 3-5 grams. This classic recipe requires some patience and skill, but the resulting rich layers and rich butter flavor will make you feel that everything is worth it. Enjoy your baking time!

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions