Croissant

If you use Butter, must put in fridge while making, see referenced videos. I learned from them. We can read and follow the instructions.

If you use Redman Magarine Pastry, do not have to put in fridge.

Croissants

10 g active dry yeast [1 teaspoon]
130 g warm water or milk
250 g flour
30 g sugar
5 g salt [1/2 teaspoon]
1 egg
25 g unsalted butter

Instructions
 

  • Add yeast and warm water, wait 5 minutes.
  • Combine, Mix flour, sugar, salt, egg, butter, and knead until window pane effect. Don't add flour, add oil.
  • rest 10 minutes. Pull the dough.
  • Pull and fold until all sides is pulled. Repeat two times.
  • rest 25 minutes.
  • Put on baking paper.
  • Fold to 7 inch x 7 inch square.
  • Roll and rest 12 hours in refrigerator.
  • Roll four sides.
  • Put butter in baking paper, fold 4 inch x 4 inch, roll.
  • Put on dough.
  • Cover.
  • Roll.
  • Fold.
  • Fold.
  • Fold.
  • Roll.
  • Fold.
  • Fold.
  • Roll.
  • Mark bottom 4 inches, top in the central.
  • Cut.
  • Roll.
  • Brush eggwash, proof 1 hour at room temperature. Brush Eggwash.
  • Bake 15 to 20 minutes, 200 degree celsius

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