Croissant Recipe


Put water in bowl and put instant yeast. After 1 minute, mix evenly the instant yeast. Evenly mix the sugar, salt, and skimmed milk powder, then dissolve in the bowl. Add whole egg and mix. Gently dissolve the butter into the bowl and mix. After adding flour
 Mix evenly until the flour is invisible. Fold the dough several times with your hand
and make it round(dough temperature 22℃). Cover the vinyl and leave the refrigerator for 15 minutes. After 15 minutes of rest, the first fold (folding)
It folds until it becomes a elastic ball shape. Cover the vinyl and leave the refrigerator for 15 minutes. After 15 minutes of rest, the second fold (folding)
It folds until it becomes a elastic ball shape. Round in a ball shape. Cover the vinyl and
leave it at room temperature for 20 minutes
(dough temperature 24 ℃) After rest at room temperature,
wrap the dough in plastic vinyl
Push in a square shape with a push rod.
(Size: 18cm*18cm) Rest in refrigerator for 12 hours After completion of the 12 hours refrigerated rest,
After wrapping the pastry butter with vinyl
that was stored in the refrigerator
Push in a square shape with a push rod.
(Size: 11cm*11cm) Place the butter on the dough at a 45-degree angle. After pushing the square part of the dough slightly
by pushing it,
Fold the dough slightly while pulling it. Press the overlap part of the dough.
I wrap the butter completely to prevent leakage. Push the dough with a push rod. Cut both sides of the dough 4 Folding 1 time Push the dough flat with a push rod. After wrapping the dough in plastic vinyl,
rest for 1 hour in the refrigerator. Push the dough again. Cut both sides of the dough 3 Folding 1 time Push the dough flat with a push rod. After wrapping the dough in plastic vinyl,
rest for 1 hour in the refrigerator. Push the dough again.
(Push it until the dough thickness becomes 5mm.) After wrapping the dough in plastic vinyl,
rest for 1 hour in the refrigerator. Cut to an isosceles triangle.
Base 9cm, height 18.5cm rolling the isosceles triangle.
(Croissant shape final molding) final fermentation at room temperature after panning (24℃, 4 hours) completion(final fermentation) Brush top with egg wash Put the fermented dough into the preheated oven
(set to oven temperature 250℃) Set the oven temperature to 200 ℃
after putting it in the oven.
Baking 15 to 18 minutes Remove the croissants from the oven and cool Tasting after completion

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