Flaky Croissant
Croissant is something that I've heard and seen and eating for a long time but have not yet try making it out. Since this weekend I am not going anywhere, so I've decided to try out the croissant recipe. It's been a while after googling around for the recipes. I've found a few but don't know which one is the best. I guess this probably my favourite one 'Flaky Croissant' coz of the 'flaky' sound ! May we begin.... Ingredients :
(A)
1 cup milk, very warmed
1 cup very warmed water
1 tbsp sugar
1 tbsp yeast
1 cup all purpose flour
- add sugar and yeast into warmed milk, rest for 5 mins.
- then add in flour and stir to combine, let it proof for 1/2 hour.
(B)
200gm butter
2 tbsp all purpose flour
- roughly mix them up and roll flat in between a plastic sheet.
- then keep in fridge untill your mixture (A) is ready.
- then keep in fridge untill your mixture (A) is ready.
(C)
4-1/2 cup all purpose flour/bread flour/mixed
1/3 cup sugar
2 tspn salt
2 tbsp butter/margerine
- combined flour, sugar and salt in a big bowl.
- add in mixture (A) slowly untill well mixed, the dough should a little sticky.
- then add in butter and knead till combine, to form a soft dough.
- now roll the dough into square and place in the cold flat butter.
*Please follow the instruction in my previous posting under Denmark Toast.
(with pictures)
- remember always keep the folding dough back to the fridge whenever you feel that is difficult to handle.
- remember always keep the folding dough back to the fridge whenever you feel that is difficult to handle.
- when the dough is ready, roll flat into rectangle shape then divide & cut into triangle shape.
- roll the triangle dough from base to the point.
- then let them rest for about 15-30 mins.
- brush on the egg glaze to all the croissants.
- bake for 15-20mins at 185'c-195'c, depends on your oven.
- serve hot with jam or to make sandwiches.
