Croissant

13 August 2023
Moltaqa Alkhabbazeen
Croissant


Recipe:

Ingredients

  1. Croissant Mix 1000 g (6 2/3 cups)
  2. Instant Dry Yeast 15 g (1 1/2 tablespoon)
  3. Whole Eggs 100 g (1/3 cup)
  4. Butter or Shortening 40 g (3 tablespoon)
  5. Cold Water (approx.) 375 g (1 1/2 cups)


Lamination:

  • Butter or Pastry Margarine 400 g .

Preparation Method

  • Combine all ingredients (except butter/margarine) into mixing bowl. Mix for 2 minutes at low speed and 4 - 6 minutes in high speed.
  • Place prepared dough in chiller for 30 minutes.
  • Prepare Pastry Butter or Pastry Margarine by pounding it with rolling pin then set aside.
  • Lamination: Sheet down the dough to 2 cm. thickness. Fold over pastry margarine or pastry butter.
  • Give 3 single fold (Tri-fold)
  • Note: If using margarine, follow procedure #5. Give 3x single fold (Tri-fold). But using butter, give 1 single fold (Tri-fold) then rest in chiller for 30 minutes. Repeat folding and resting in chiller until you give 3x single fold (Tri-fold).
  • For overnight process, store croissant dough in chiller overnight or 16 hours.
  • For direct use, rest croissant dough in chiller for 12 hours and ready to use. Sheet down to required thickness, cut into croissant shape and prepare croissant.
  • Proof 40 - 60 minutes (brush with egg glaze when 3/4 proofed

Baking Method :


  • Oven temp.: 180 - 200OC steam. Baking time: 15 - 25 minutes.
  • Noted: If they need open layer crumbs give 2 single fold (Tri-fold).