I must be crazy to attempt Croissant in this temperature. I have a friend who is so into it that she actually airconditioned her kitchen to attempt this quest.
Well, I have neither the budget nor the kitchen structure that allows it to happened but that did not deter me for trying.
So this time round, I was wondering whether I can produce something edible. At least with no oil oozing out from the pastry.
I am so thrill when I saw how nicely puffed up these babies! with no oily mess!
Learning: Though still have tons of of improvement to be made on the layerings but overall, I am pretty contented with this attempt.
I hope to get better result next round.
What you need:
300g bread flour
4g instant yeast
6g salt
24g sugar
150g water
20g milk powder
150g unsalted butter
Method:
Place butter between 2 large sheet of plastic. Fold the edge to 10cm X 10cm. Using a rolling pin to pound the butter to the thickness of 1/2 cm thick. . Chill.
In a mixer, combine all ingredients and knead into an elastic dough. Pass window pane.
Shape dough into a ball. Cover and leave it at room temp to proof for 30 mins and then chill for 4 - 6 hours.
Degas dough.
Roll dough into a cross.
Place chilled butter in the center and fold down all edges.
Using rolling pin, press in the center and move toward the edges up and down.
Roll into a rectangle. Fold into thirds. Chill for 30 - 40 mins.
Repeat the pressing, rolling, folding and chilling process 3 times.
Roll the dough into a rectangle, cut into a triangle 9X20cm Roll it up into a croissant.
Proof for 45-60 mins. Brush with egg wash.
Bake at 200°C for 15 - 20 mins until golden.
Air bake at 195°C for 4 mins or 3 mins for a light color.
Enjoy!
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