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Bake at home without fail! How to make "Croissants
In this issue, we will show you how to make authentic croissants with a crispy texture.
The key to the difficult butter fold-in is to chill the dough and not to make the butter too hard.
Croissant
(Ingredients) For 8 pieces
200g bread flour
20g sugar
5g salt
4g instant dry yeast
10g unsalted butter
60g boiling water
60g milk
100g unsalted butter for folding
Egg for finishing
Melt butter in boiling water and add milk
Mix dough ingredients and knead 50 times by hand
Stretch and chill in the freezer for 30 minutes
Roll out the butter into 15 cm(5.9 in) squares and chill
Roll out the dough into a 20 cm square and wrap it with butter
Roll out the dough to 18 x 45 cm (7 x 17.7 in)and fold it twice.
Chill in the freezer for 30 minutes.
Turn the dough and roll it out to 15 x 45 cm.(5.9 in x17.7 in)
Fold twice and put in the freezer for 30 minutes
Roll out to 20 x 40 cm(7.8 in x 15.7 in) and cut off the surrounding dough
Divide into 4 equally spaced diagonal sections
Roll the dough lightly, starting from the wide end.
Ferment at 30°C(86 F) for at least 1 hour
Brush the surface of the dough with egg wash.
Bake at 220℃(428 F) for 13 minutes
#Baking bread
#croissant