A crispy type like a croissant or Soft and fluffy type?
I made prototypes of various types, but now I feel like it has a tightly packed texture that is sweet and chewy.
It's difficult to write, but I aimed for "the surface has a cookie-like texture, but the inside is soft."
The surface is also syrup made with cardamom, so the aroma is firm and the texture is crispy.
If you prefer softness, take a long secondary fermentation and wait until the dough is about twice as large before baking.
(In the video, it's baked to the extent that it gets a little bigger.)
===== Ingredients : 8 pieces =====
[ dough ]
Whole cardamom: 6 pods
Milk: 100g
Dry yeast: 1 teaspoon (4 g)
Bread flour: 200g
Sugar: 20g
Salt: Two pinches (2g)
Egg: 1
Butter: 20g
[Butter for folding]
Butter: 50g
Sugar: 50g
Cardamom powder: 1 teaspoon
[Finishing syrup]
Sugar: 2 tbsp
Water: 2 tbsp
Whole cardamom: 4 pods
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Summary of used equipment, spices, seasonings, etc.
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