Video: Why I didn't know this method before! Just found the EASIEST way to make croissants!

Channel: Qiong Cooking

Giới thiệu

No fold! No machine! I just found the easiest way to make croissants! Important tips are below here

*Ingredients

300g (2 cups) Bread flour

4g (1/2 tbsp.) Instant yeast

25g (2 tbsp.) Sugar

1pc (50 g+-) Egg

145g (0.6 cup) Milk

3g (1/2 tsp) Salt

20g (1.4 tbsp.) Unsalted butter

90g (6 tbsp.) Unsalted butter

200°C (390°F) bake for 10 minutes, then 180°C (355°F) bake for 6 minutes

*Important tips.

  1. Croissant dough is harder than normal bread dough, which is good for shaping, so the amount of milk should not be too much.

  2. Divide the dough into 9 parts, each small dough is about 60 grams, the diameter is about 20cm

  3. the butter for the interlayer should be 90 grams in total, about 11 grams for each layer

  4. If it is summer, the dough should be frozen in the freezer for about 20 minutes, if it is winter, refrigerate for 20 minutes.

  5. Use a thicker rolling pin to roll the dough, that it is more evenly stressed. Roll it for a while on one side, then flip it over and roll it for a while. The dough will come out more evenly, and finally roll it into a round shape of about 40cm in diameter.

  6. Here only needs one fermentation, about 2-3 hours. It is recommended that the fermentation temperature should not exceed 28°C. The croissant dough will be fat and can be moved if shaken.

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