Croissant

Croissant

Overview

The last time I made croissants was a few years ago when I was just learning to bake, and they were terrible. After so many years, I tried it again and still didn't succeed, but at least it didn't fail too badly, so I recorded it as an encouragement. Ingredients: Main dough: 300g high-gluten flour, 5g yeast, 30g fine sugar, 5g salt, 9g milk powder, 195g ice water, 30g butter. Wrap in butter: 200g flaky butter. Surface decoration: appropriate amount of egg liquid

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Ingredients

Steps

  1. Pour the main dough ingredients except butter into the mixing barrel, secure the barrel and beat it into a ball

    Croissant step 1

  2. After the dough becomes chewy, add softened butter at room temperature

    Croissant step 2

  3. Continue beating until the dough can be pulled out into a smooth film

    Croissant step 3

  4. Put the kneaded dough into a bag, flatten it and put it in the refrigerator for 30 minutes

    Croissant step 4

  5. While the dough is chilling, beat the flaked butter with a rolling pin and roll it out

    Croissant step 5

  6. Take out the dough and roll it out to about twice the size of the butter piece

    Croissant step 6

  7. Place the sliced butter in the center of the dough

    Croissant step 7

  8. Then wrap it up, drain out the air and seal

    Croissant step 8

  9. Turn the dough 90 degrees and roll it out in the direction of the fold

    Croissant step 9

  10. Then fold both sides inward along 1/3

    Croissant step 10

  11. Turn it 90 degrees again and roll it out in the direction of the fold

    Croissant step 11

  12. Then fold the dough inward and then in half again, that is, make a quarter fold

    Croissant step 12

  13. If necessary, put the dough in the refrigerator for a while, then roll it into a piece of dough about 4mm thick along the folding direction, cut off the uneven edges, and then cut the dough into an isosceles triangle with a base of 9cm and a height of 21cm

    Croissant step 13

  14. Roll up the dough one by one, paying attention to the sharp corners at the bottom

    Croissant step 14

  15. Then place the shaped dough into the baking pan

    Croissant step 15

  16. Place in a warm and humid place for fermentation until approximately doubled in size

    Croissant step 16

  17. Brush a layer of egg wash on the surface of the dough, being careful not to brush the cutting surface

    Croissant step 17

  18. Then put the baking sheet into the middle rack of the preheated oven, 180 degrees for about 18 minutes

    Croissant step 18

  19. After taking it out of the oven, place it on the grill to cool

    Croissant step 19