Ingredients
Bread flour 120 grams
All-purpose flour 280 grams
Sweet yeast 110 grams
Cold water 110 grams
Milk 110 grams
Salt 6 grams
White sugar 50 grams
Unsalted butter 20 grams
Pastry Margarine or pastry Butter 250 grams
Directions for making Croissant
- Mix bread flour, all-purpose flour and sweet yeast in a mixing bowl. Set it aside.
- Mix cold water, milk, white sugar and salt, then stir until all the ingredients dissolved. Pour it into mixture no. 1 and knead the dough until all ingredients are combined. Add unsalted butter and mix well. Rest the dough in the refrigerator for about 20 minutes.
- Take the dough out and wrap it in pastry butter, then roll it into a size of about 7×20 inches (3 mm thick). Fold it in 3 (the first time), roll it out slightly, and let it rest in the refrigerator for another 20 minutes. Repeat the same steps two more times.
- Roll it out into a rectangle of desired size (10-12 x 24-26 inches). Cut it into triangles to shape.
- Let them rise until double in size. Brush the dough surface with beaten egg. Bake at 180 degrees Celsius for about 15 minutes or until cooked.
The food characteristics: The croissant has a delightful buttery aroma and a golden, appetizing color. Its texture is crisp on the outside, soft on the inside, with layered dough.