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Hello, everyone! I'm Pin, from Taiwan. Traditionally, making croissants requires a low-temperature environment and multiple folds to achieve beautiful layers. Today, I want to challenge whether we can break this rule and make a home version of croissants without using air conditioning. This recipe is from @TurkuazKitchen, a talented female baker whose work environment and personality are both beautiful. Thanks to her for providing this great recipe.
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English Recipe: reelCuKQmZ...
Recipe: 6-7 servings
Water: 89g
Milk: 79g
Sugar: 25g
French bread flour: 250g (or flour with 11.0-12.6% protein)
Instant dry yeast: 2-4g (see Note 1)
Salt: 5g (see Note 2)
Unsalted butter A: 28g
Unsalted butter B (82.9%/84%): 141g
Baking Temperature Options:
1. Top and bottom heat: 210/200°C, middle-lower rack, 15-20 minutes until golden brown.
2. All heat: 200°C, middle-lower rack, 15-20 minutes until golden brown.
Steps:
❗️The following steps describe the method used in the video , different steps from the original recipe.
1. In a bowl, mix water, fresh milk, sugar, and bread flour until no dry flour remains. Sprinkle yeast on the surface, cover, and refrigerate for 30 minutes.
2. Knead the yeast into the dough until combined, then add salt and knead until the dough has an elastic texture. Add butter and knead until the dough is smooth.
3. Lightly spray the surface of the dough with water, seal it well, and refrigerate in the refrigerator (in a slightly warmer spot) for 3-4 hours until it has visibly expanded.
4. Deflate the dough, divide it into 14 small portions, deflate again, shape into rounds, slightly flatten, and refrigerate for 30 minutes.
5. Take out the unsalted butter and let it soften until it is easy to spread.
6. Take the refrigerated dough, roll it into a 5-6 inch round, and divide it into three parts (5+5+4). Stack them loosely to prevent sticking, wrap each portion in plastic wrap, and freeze for 15-20 minutes.
7.Use one portion at a time. Take out an ice pack (if available), place a piece of plastic wrap on top of it, put the unused dough on the plastic wrap, and cover it with another piece of plastic wrap for later use. Evenly spread about 11 grams of softened butter (try to distribute the butter evenly on each layer). Stack the dough layers with butter between them, wrap each completed portion in plastic wrap, and freeze immediately. Repeat until all three portions are combined.
8. Place the completed croissant dough on a tray (metal is recommended), wrap it carefully with plastic wrap (or place it in a plastic bag), refrigerate for 3-4 hours, roll it out to 9-10 inches in size, and refrigerate for another 3-4 hours or overnight.
9. Take out the refrigerated dough, cut it in half (wrap the other half and freeze for later use), pinch the cut edges to seal, roll it into a semi-circle about 30 cm in length and 20 cm in width. Wrap it again with plastic wrap and freeze for 30 minutes.
10. Use a pizza cutter (or any cutter) to cut the dough into three triangles (base width of 10 cm). Repeat with the other half of the dough. Place the triangles on a metal tray lined with plastic wrap (stack them alternately to prevent sticking), cover with plastic wrap (or place in a plastic bag), and freeze for 20 minutes (scraps can be combined to form another croissant dough).
11.Take out the dough pieces and roll them into croissant shapes, place them on a baking sheet, leaving about three fingers' width between each. Lightly spray the baking sheet with water, cover with plastic wrap (or place in a plastic bag), and refrigerate for 1 hour. Take out, carefully remove the plastic wrap, and ferment in a closed space (like a microwave) for 1-2 hours until visibly expanded.
12. Lightly brush the surface with beaten egg, avoiding the cut edges, and bake in a preheated oven until golden brown.
Note:
1. If you want to ferment the dough overnight for the first fermentation, reduce the yeast to 2-3 grams.
2. The original recipe did not specify the amount of salt (Pinch of salt). I added it in the proportions I would normally use.
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