Hello!
This is U-kun from U-pan Kobo!
We received many requests from everyone this time
I will make croissants!
There is also a commentary on the points that will not fail!
Please watch until the end 😊
〈ingredient〉
All-purpose flour　250g
(If you don't have it, 200g of strong flour and 50g of weak flour)
Warm water 145g
Sugar 20g
Salt 3g
Instant dry yeast 3g
Unsalted butter 15g
〈Folding sheet〉
Butter 100g
~ Preparation ~
Wrap cold butter in wrap
With a rolling pin until it becomes a 15 cm rectangle
Stretch it flat.
Refrigerate until use.
~ How to make ~.
① All-purpose flour, sugar, salt, yeast and lukewarm water in a bowl and mix.
② Add butter and knead until familiar.
③ Knead on the table for 5 minutes,
spread it to the size that fits on the tray.
Low temperature fermentation for 30 minutes in the refrigerator.
④ Spread the dough 25 cm square
Wrap the butter.
⑤ Make the dough 20 cm x 40 cm
Fold it in four.
Do it twice in total
⑥ After placing the dough on the tray and wrapping it
Refrigerate for 30 minutes.
⑦ Spread the dough to 50 cm x 20 cm and spread it.
Cut excess dough. Mark every 10 cm
Cut with a knife into an isosceles triangle.
⑧ Mold the dough and place it on the oven plate.
⑨ Ferment in an oven at 30 ℃ for 25 minutes.
⑩ Coat eggs and preheat at 230 ℃ in the oven
Bake for 12 minutes.
* When molding, always add powder
Easy to work with.
* When kneading the dough
When it's hard to get together
If you add the powder and it seems to be dry on the contrary
Please add water.
* The baking time is a guide.
If the baking is not enough
Please adjust.
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