Flaky Croissants
Even though the croissants are hard to make, I wanted to give it a try.
Take out butter from the fridge before you fold in the butter. Recipe by Nahomin
Flaky Croissants
Even though the croissants are hard to make, I wanted to give it a try.
Take out butter from the fridge before you fold in the butter. Recipe by Nahomin
Cooking Instructions
- 1
Roll out the butter for the butter layer to make 12 cm square. Wrap with plastic wrap, and refrigerate.
- 2
Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes. Let sit for 30 minutes at room temperature.
- 3
Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge.
- 4
Roll into a 20 cm square.
- 5
Wrap the butter with the dough.
- 6
Roll with a rolling pin until it's 20 x 40 cm.
- 7
Fold in thirds, and let it rest for 30 minutes in the fridge.
- 8
Rotate the dough 90 degrees so the closed edges come to the sides. Repeat the Steps 6 and 7 3 times in total.
- 9
Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base.
- 10
Cut a small slit in the middle of the base.
- 11
Stretch the slit towards the sides, and roll it up.
- 12
Place the joint parts down, and arrange on a baking sheet. Proof (2nd proofing) for 1 hour at 30℃.
- 13
When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210℃, and it's done.
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