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Kangyou | 14-Mar-18 | Bread | (3 Reads)

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可颂🥐 乱乱卷!
这几天的天气有点冷。。做些🥐吧!
🥐很怕热,如果你家的室温不在20C下,就有难度。
I am still prefer place dough in fridge overnight, but this recipe is direct method.

Croissant Recipe:-
Dough:
Bread Flour 200
Cake Flour 50g
Instant Yeast 4g
Sugar 25g
Salt 3g
Milk Powder 12g
Water 120g (always keep 10g water behind and add slowly to avoid too much water)
Butter 20g
~~~~~~~
Butter 120g

1) Combine dough ingredients and knead for 3 minutes until it comes together. You don't want too much gluten development.

2) Shape the dough into a square, Cover with cling film and place in the fridge to chill.

3) Cut cold butter(120g) from the fridge, arrange in parchment to form a square of about 15cm X 15cm. Trim/straighten the edges of the butter and put the trimmings on top of the square. Wrap in paper and refrigerate the butter slab until needed

4) Roll the dough into square. Try to get an even thickness. Place the butter slab on the dough at a 45 degree angle so that one if it's corners is facing you.

5) Fold a flap of dough over the butter so the point of the dough reaches the centre of the butter slab. Do the same with the remaining 3 sides.

6) On a lightly floured surface roll out the dough and sealed butter until you have a rectangle. Start rolling from the centre towards the edges. Concentrate on lengthening.

7) Fold the dough letter style, wrap the dough in cling film and refrigerate for 30 minutes. Repeat the rolling and folding two more times.

8) Roll out the dough on a floured surface. If the dough resists or shrinks back, fold into thirds and rest in the fridge again for 10-20minutes. This will stop shrinkage at the shaping stage

9) Trim the edges with a pizza cutter. Then cut diagonally to form triangles.

10) Make a slit a the base of each of the triangles, slightly stretch the dough triangle. Fold over the two corners if the base if the triangle and then roll towards the point. Making the classic croissant shape.

11) To proof the croissants leave them at room temperature for until doubled in size.

12) Preheat your oven to 380F (195°C). Lightly brush the croissants again with egg wash (double egg washing helps them develop a nice crispy exterior).

13) Bake for about 15-18 minutes, or until the croissants are golden brown