Croissants

Material A

• 250 gr medium protein flour
• 1 tsp instant yeast
• 35 grams of sugar
• 45 gr liquid milk
• 70 grams of water

Material B

• 50 gr butter
• 1 tsp salt

Laminations

• 125 Gr Good Quality Cold Butter

How to make

• -prepare ingredient A, mix well + material B knead until elastic, let stand for 30 minutes (don't over proof)
• -Deflate the dough until it's flat then put it in a plastic zip/plastic wrap and store it in the refrigerator overnight (14-16 hours)
• -prepare parchment paper to make a lamination of the image in the middle of the square uk 15X15 cm (or less than 15 cm) then store in the refrigerator
• -next day take out the dough, sprinkle the table with flour then press down on the dough and flatten the dough with a height of more than 3 cm for butter and 2X in length for butter (ex T=18 P=30) or around so that the butter can be wrapped
• -I use the sandwich method (stacked) so I cut the dough into 2 parts and then stacked it like a sandwich with the butter positioned in the middle then close the top to lock the butter so it doesn't come out (butter doesn't come out in a hard/soft condition, it has to be just right)
• - If the butter is hard, leave it for a few seconds before folding it with the dough to avoid cracks / leaks in the dough
• - sprinkle a little flour then flatten lengthwise, fold single fold then wrap with plastic wrap, store 1 hour in the refrigerator
• - Flatten the dough then fold the book fold & store it in the refrigerator for 1 hour
• - Flatten the dough lengthwise according to taste about 1/2 cm thick, then cut the ends of each side so that it is flat and the size is sm
• -with the help of a triangular shaped ruler like the Eiffel tower (just adjust the size) then roll it from the bottom to the top to form croissants
• - Arrange on a baking sheet and let it rest for 45 minutes or until it expands
• - Brush with liquid milk then bake at 180°C for 20 minutes or until golden (depending on your oven)

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