Homemade croissant recipe

Croissants is made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Usually croissant's layered can get up to 27 layers if you make 3 3-folds. Doing one more folding would make 3^4=81, too many layers. Another reason your flakes are not large enough is the flour used. Croissant dough usually has butter in it, and long fermentation time; so a strong flour (high W value) should be used

And usually croissant serve with  coffee before each bite for a delicious pick-me-up. Tear the croissant apart and dip it into a cup of coffee of your choice, such as black coffee or a cappuccino. Eat the whole bite right away. Don't hold the croissant in the coffee too long, or it will become soggy and fall apart.

 Homemade croissant  recipe

Ingredient

6oo gram flour

11 gram dry yest

70 gram fine sugar

8 gram salt

80 gram butter (room temperature)

40 ml cold milk

260  ml cold water

 

 

 

 

 Direction 

1.    M Combine all ingredients in kenwood stand mixer, attach with a dough hook, blend using low medium speed until moderate gluten development. Do not over blend.

2.    Shape the dough in a ball, then roll it into a disc shape. Cover and refrigerate for at least 2 hrs.

3.    Roll your dough into a long narrow strip 10 by 15 inch rectangle, Use a grater, shred cold butter into the Centre of the dough square, fold the four corners inward.

4.    Flip dough over, roll the dough flat with a rolling pin. Fold dough letter style, cover with plastic wrap and refrigerate for 30 minutes. Continue this folding process for 2 more times.

5.    Cut using pizza wheel into rectangles and roll it into croissant triangles.

6.    Cover loosely with plastic wrap and let stand in a warm place until croissants have doubled in size and very soft. 

7.    Preheat oven to 180c, brush top of croissant with egg wash

8.    Bake until croissants puff and golden brown (for about 20 minutes).