Croissant

Overview

An indispensable part of French breakfast is croissants, whether they are original or covered with chocolate or raisins, they are crispy on the outside and soft on the inside. Using high-quality butter, the croissant has a strong milk fragrance and a solid, dense texture without any hollowness. Paired with a cup of coffee, the most classic "French classic breakfast" is presented. This is what the French often call the 3c's: (café, croissant, cigarette).

Tags

• baking
• egg liquid
• high gluten flour
• sugar
• unsalted butter (for rolling)
• yeast
• hand powder
• milk
• salt
• water

Ingredients

Steps

1. 1 Cut 280g unsalted butter into small pieces, wrap it in plastic wrap, roll it out with a rolling pin into a 1.25cm square butter board of 15cmx15cm, put it in the refrigerator, take it out before use

   

2. 2 Mix bread flour, salt, sugar, yeast, water, and milk. Add the softened butter and continue kneading until soft.

   

3. 3 After taking the dough out, cover it with plastic wrap and let it ferment for half an hour.

   

4. 4 Place the dough on a cutting board and press into a 1cm thick plate. Sprinkle flour on the chopping board, spread the risen dough on the chopping board, and roll the dough into a 26cmx26cm square. Wrap in butter plate. Place the butter plate at a 45 degree angle.

   

5. 5 Place the butter in the middle, wrap the four corners toward the middle, lightly press the opposite corners with your hands, and roll the dough into a rectangle of 20cm*60cm. Fold the rolled dough in thirds and place it in the refrigerator to ferment for 30 minutes. After fermentation for 30 minutes, turn it 90 degrees and repeat the folding step. Fermented 3 times in total.

   

6. 6 Roll the fermented dough into a long strip (100cm long). Trim off the excess dough on the corners (you can do it in several batches), and use a knife to cut it into an isosceles triangle with a side length of about 12.5cm and a base of 6.25cm. (About 15 pieces), cut a 2cm long slit in the center of the bottom edge, then roll it up, glue the two corners to the middle, ferment for about 60-65 minutes, until 1-1.5 times in size (best fermentation temperature: 24ºC to 26.5ºC)

   

7. 7 Brush the surface with egg wash, preheat the oven, and bake on the middle rack at 200 degrees (390F) for 18 minutes. Turn off the heat immediately when the surface is golden brown.