Name: Beginner baking _ making croissants
Total time: 2 h
Yield: 6
Ingredients: East 10g; Salt 10g; Sugar 20g; egg 20g; Butter 40g; Strong flour 500g; Butter 240g; Water 240g; Strong flour little

10K Recipe

Beginner baking _ making croissants

I recently escaped from a mini-oven So I made croissants for the first time. It's a bread that requires a lot of work than I thought. But it's fun to make it. (About 14 croissants!)! Of course, it can vary depending on the size of the product!)

6 serving

Within 999 minutes

먹고사리

Ingredients

East

10g
Salt

10g
Sugar

20g
egg

20g
Butter

40g
Strong flour

500g
Butter

240g
Water

240g
Strong flour

little

Cooking Steps: STEP 1/24

First, combine yeast, salt, sugar, eggs, melted butter, and water in one place.

STEP 2/24

Use a microwave to melt the butter.

STEP 3/24

Mix together yeast, salt, sugar, eggs, melted butter, and water, and when it has melted to a certain extent,

STEP 4/24

Add strong flour and mix.

STEP 5/24

When the dough is lumped together, cover it with plastic and let it ripen in the refrigerator for about 30 minutes.

STEP 6/24

After 30 minutes, knead the dough one more time and let it ripen in the refrigerator for another 30 minutes.

STEP 7/24

Cut the dough in half.
First, put the powder on the bottom and roll it with a rolling pin.

STEP 8/24

Then, put butter on it.

STEP 9/24

Fold it like a picture.

STEP 10/24

Then, fold it again.

STEP 11/24

Then cover it with plastic and store it in the freezer for 20 minutes.

STEP 12/24

After 20 minutes, take out the dough again, roll it with a rolling pin, and spread the butter.

STEP 13/24

Fold it like a picture

STEP 14/24

Fold it again and keep it frozen for another 20 minutes.

STEP 15/24

After 20 minutes, roll the dough again with a rolling pin. And put butter on it.

STEP 16/24

Then, fold the dough,

STEP 17/24

Fold it. And then freeze it for another 20 minutes.

STEP 18/24

After 20 minutes, take out the dough and roll it into a maximum square shape with a rolling pin. Cut it into pizza shapes. (To 7 pieces)

STEP 19/24

Roll it in the direction of the picture.

STEP 20/24

The croissant shape is complete before it'

STEP 21/24

Then, cover with cotton cloth and ferment at room temperature for about 2 hours.

STEP 22/24

Next, take out the egg water from the refrigerator and apply it with a brush.

STEP 23/24

Bake for 5 minutes at 200 and 15 minutes at 180 in a preheated oven.

STEP 24/24

And in this recipe, I baked it without applying sugar water. If you want a sweet croissant, spread sugar water and bake it.
(Most of the croissant flavors you know are baked with sugar water!)

Cooking review

5.00

score

329*****

score

Thanks to you, I tried croissants for the first time and succeeded I'm curious, but why doesn't the layer feel crisp like a croissant you buy, but just like regular bread?

2024-01-02 13:46
158*****

score

I made a baket

2022-04-20 20:08
330*****

score

I'm trying, but didn't you already use up the butter before you put it in the freezer? When I first mixed all the ingredients, I added melted inverter, so 240g is not enough. What is it?

2021-08-04 17:26

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