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.
- Croissant dough is harder than normal bread dough, which is good for shaping, so the amount of milk should not be too much.
- Divide the dough into 9 parts, each small dough is about 60 grams, the diameter is about 20cm
- the butter for the interlayer should be 90 grams in total, about 11 grams for each layer
- If it is summer, the dough should be frozen in the freezer for about 20 minutes, if it is winter, refrigerate for 20 minutes.
- 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.
- 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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