Croissants

 

Laminated Yeast Dough (8 large Croissants )
Ingredient
10g           Yeast
180g        Water
600g       Strong Plain Flour, sifted
60g          Sugar
12g            Salt
180g         Milk (May not need all)
250g        Butter very soft

Method:
Place yeast and water in a stand mixing bowl and leave it for 5-10 minutes until frothy

Add strong plain flour, sugar, salt and the milk in and knead it for about 10 minutes and wrap with cling film and rest in a room temperature for 30 minutes. And rest in a fridge for 1-2h

Making a pocket by fold baking sheets to A4 size and placed soft butter. Roll with in a pocket and keep this in a fridge

Roll dough to approximately 25cm x 45cm. Place cold butter (same texture with flour) bottom two third of the dough and fold tow one third to centre. Then fold into half. Tack in any excess dough inside to prevent from leaking butter.

Turn the dough to length way and roll it to 22cm x 45cm and fold, brush off any excess flour. Then wrap it well and rest in a fridge for 1-2h. This folding is called turn. Do further three turns and keep in a fridge over night.

Roll in the morning and cut it then shape it accordingly. Leave it to warm place until almost doubled in size.

Bake at 190C for 25 minutes
Then reduce it to 180C for 25minutes

 

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