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| Croisant |
Do you love Croissants ?
Prep Time:10 hours
Cooking Time:20 minutes
Total Time:10 hours, 20 minutes
Quantity:16 croissants
Ingredients
1- Unsalted butter, (Room temperature) 60 g
2- All-purpose flour 500 g
3- Granulated sugar 50 g
4- Salt 4.2 g
6- Milk 360 ml
Butter Layer
340 g unsalted butter, soft/room temperature
1 Large egg for egg wash
30 ml whole milk
Methods
1- Make dough by mixing butter, flour, sugar, salt, yeast, and milk.
Cover the dough by cloth and keep ready dough for 30 minutes.)
2- Roll out dough into a large rectangle
(Now let’s roll out the dough into a 14×10-inch rectangle. Use a clean ruler or measuring tape. The ruler or measuring tape, besides your rolling pin, is the most crucial tool when making croissants.)
3- Make the butter layer (Not to much melted)
4- Close the butter layer inside the dough
5- Roll the dough again into another large rectangle
6- Roll out the dough again, fold it back.You must to do same step two more time again.
7- Roll out the dough for last time and make trangular shapes.
8- Make shape of croissants
For egg wash
Add one large egg in 30 ml milk and mix well
1- Butter layer with dough 3 layers
2- Roll it out and fold it into thirds 9 layers
3- Roll that out and fold it into thirds 27 layers
4- Roll that out one last time and fold it into thirds 81 layers.
(Cover the rolled out dough and chill it for overnight. Literally pick up the silicone baking mat, put it on top of your baking sheet, cover the dough, and chill it.)
Rolled dough size must be 14×10-inch measurement. For easy roll, keep dough in fridge for 30 minutes.
After the last roll, cut it into triangles. Fold it in the shape of a croissant. Once the croissants are ready to bake, gently spread the egg wash on top.
Towards the end of the rise time, preheat the oven 425°F. Bake for 15 minutes, then reduce the oven’s temperature to 350°F and bake for 10 to 15 minutes or until golden brown and remove from the oven and let cool on the pan on a rack for 20 minutes before serving.
Note: There must be at least 60-70 layers when you roll the dough.To do this, roll the dough four times.
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| Butter |
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| Sugar |
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| Yeast |
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| Milk |
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| Flour |
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| Salt |
