super easy croissant
[Dough materials] 8 pieces (2 of them are made from scraps)
Strong flour 160g
40g soft flour
Sugar 15g
Salt 4g
25g beaten egg (use the leftover egg for finishing)
Water 115g
Instant dry yeast 6g
100g unsalted butter (for folding)
Appropriate amount of beaten egg (for finishing)
Sugar Appropriate amount
・How to make
【table of contents】
00:20 Materials/Measurement
00:58 Making the dough (mix with a spatula/slip by hand for 3 minutes)
02:21 Primary fermentation (fermentation at 40℃ for about 15 to 20 minutes or at room temperature for 20 to 30 minutes)
02:39 Cooling the tray during fermentation/Making butter sheets
04:31 Chill the dough in the freezer for 10 minutes
05:04 Molding
08:08 Chill the dough in the freezer for 10 minutes
08:26 Molding
11:32 Secondary fermentation (ferment at 30℃ for about 20 to 30 minutes or at room temperature for 30 to 40 minutes) *Ferment at 30℃ or below to prevent the butter from melting
11:49 Preheat (preheat at 180℃)
11:55 Finishing (brushing with beaten egg/sprinkling sugar on the sugar pie)
12:20 Baking (bake at 180℃ for about 20 minutes)
12:32 Finished baking
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