Here is the recipe.
Ingredients
100 g plain flour
50g bread flour
1 tbsp yeast (4g)
16g sugar
12g butter
1/2 tbsp salt
90g water or milk
80g croissants margarine
Baking:
First 10 min 200 degree celsius
middle shelf fan
Subsequent 5 min: 170 degree celsius
1. Combine plain flour, bread flour, yeast and sugar in a mixing bowl
2. Use a peddle attachment, maxwell while adding in the water and salt. Continue mixing until dough is formed.
3. Mix in the butter.
4. Put the round dough in a plastic bag and leave it in the refrigerator for 15min.
5. Prepare the croissants margarine by placing it between 2 plastic and beat it with a rolling pin until it reaches the size of 7cm x 7cm. Bend the margarine back and forth till it is malleable but still form. Leave in the chiller until ready to use.
6. Turn the dough onto a floured work surface. Flour the dough and roll out the dough into a square, 12 cm x 12cm.
7. Place the margarine in the centre of the rolled out dough but at 45 degree angle to the dough. Fold the flaps of the dough over the butter so that they overlap and meet at the centre of the margarine. Press lightly to seal the edges of the dough.
8. Flour the dough and roll out into a rectangle, 45cm x 15cm. From the length, fold the bottom third of the dough up, then folder the bottom third of the dough up, then fold the third down over the first fold. Give it a quarter turn. Place the dough in a plastic bag and leave it in the freezer to rest for 15min.
9. Repeat the process for 2 more times. After the 3rd time, rest in the chiller for 15min before using.
10. To form the croissant shape, roll out the ready pastry to 15cam x 60cm. Cut into the triangle with base 9cm x height 15cm. Cut a slid at the centre of the base and roll up to form the croissant shape. Egg wash the tip of the triangle before resting it beneath.
11. Proof for 50min till double in volume. egg wash before baking.
This recipe can be reused for making danish by replacing the bread flour with plain flour. So easy right!
