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Croissant Recipe (about 12 pieces)
Ingredients
500g bread flour
60g sugar
10g salt
10g instant yeast
300ml warm milk
300g unsalted butter (cold, for laminating)
1 egg (for egg wash)
Method
1. Dough → Mix flour, sugar, salt, yeast, and milk. Knead until smooth. Chill 1 hour.
2. Butter block → Flatten cold butter into rectangle, chill until firm.
3. Lamination → Wrap butter in dough, roll out, fold (book/tri-fold). Chill 30 mins. Repeat folding 3–4 times.
4. Shape → Roll dough into rectangle, cut long triangles, roll from base to tip.
5. Proof → Let rise until puffy (1–2 hours).
6. Bake → Brush with egg wash, bake at 200°C for 15–20 mins until golden brown.
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