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Kangyou | 14-Mar-18 | Bread | (17 Reads)

Cold front...I always think about croissant 🥐 
My room temperature is 20C

Croissant Recipe
(A)
Yeast 5g
Warm water 30g

Egg half
Fresh milk 100g

Bread flour 200g
low protein flour 50g
sugar 30g
salt 5g
butter 25g

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(B)
Butter 125g
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1) Mixed yeast and warm water, then add ingredient A to form a smooth dough. You don't want too much gluten development. (if the dough not smooth, rest for 5 minutes to knead again)

2) Proof dough for 40 minutes @ room temperature 26C – 28C, then shape the dough into a square, Cover with cling film and place in the fridge to OVERNIGHT.

3) Cut cold Butter (125g) 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. ( I took about 60 minutes)

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.

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