👑 Homemade croissants without a pie roller or kneader👨🏻‍🍳
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👇🏻For more detailed recipes, please click on the down below

#Croissant making #Low temperature fermentation #Croissant making

In fact, making croissants at home is not easy. Even among experienced bakers, their styles and methods are different, so there is no exact answer🧐🧐🧐🧐🧐🧐🧐

The yield of the dough..., the flour used..., the temperature, the humidity, the butter used are all insignificant, and even with the same ingredients and formulation, the result is different depending on the skill and experience of the baker🧐🧐🧐🧐🧐

This is a very demanding product, so I also thought a lot and struggled a lot in the process of making by hand without a machine to suit the characteristics of home baking🥲🥲🥲🥲🥲

I made it with the most common recipe and method. There is nothing that is not important, such as the construction time in the video, so I would be very grateful if you watch it carefully without missing a part.

Since the butter and dough should not melt or sag in pastry work, it is recommended to start with the indoor air conditioner turned on the most strongly as it is summer 👍👍👍👍👍

🥐🥐🥐🥐🥐 Please enjoy watching~👨🏻‍🍳

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♔ Materials ♔

-Croissant (I recommend working with a half-mix)

400g strong flour (elephant)
10 g salt
55g sugar
8g milk powder

20 g eggs
170g water
10g dry yeast (semi dry yeast gold)

40g Butter (Gourmet Butter Unsalted)

215g Refillable Butter (Elleenvir Extra Driver)

Eggs
Egg 1: Yolk 0.5: Milk 0.5

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1. Prepare by dissolving dry yeast in water and melt butter (not hot)
2. Mix dry yeast dissolved in water with water, egg and melted butter.
3. Mix it with a spatula and fold it with your hands until it forms a ball.
4. Wrap in cling wrap and rest in the refrigerator for 30 minutes.
5. After using tissue paper, fold the dough to make a circle (first folding)
6. Wrap in cling wrap and rest in the refrigerator for 30 minutes.
7. After resting, fold the dough to make a smooth circle (second folding)
8. Wrap with cling film and rest at room temperature for 30 minutes (dough temperature 22~24℃)
9. After resting, release the gas from the dough and push it with a rolling pin to form a rectangular shape.
-Measure the size (push the filling butter)
10. Rest for 1 hour in the refrigerator
11. While resting, press the butter to the size of the rolled dough and keep it refrigerated.
12. Gently shape the rested dough, wrap it in butter, and fold it 3 times.
13. Flatten the dough with a rolling pin and refrigerate for 1 hour
14. Roll out the dough again and fold 4 verses once.
15. Cut the folded part of the dough with a knife and push it flat.
-To spread the butter and dough evenly
Refrigerate for at least 16.1 hours
17. Roll out the rested dough to a height of 25cm or more and flatten it to a height of 5mm horizontally.
18. Cut the top, bottom, and sides of the dough and cut it into a triangle with a width of 9cm and a length of 25cm (refer to the video)
19. Lightly stretch the cut dough and roll it the way you want (see video)
20. Second fermentation at room temperature after panning (2 hours)
21. Brush the fermented croissants with egg water.
Bake for 18 minutes in an oven at 22.190℃ - based on Unox

♔ If you have any questions about the video, please leave a comment🧐
If you have any questions about the video, please leave a comment🧐

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thank you for watching
Subscriptions and likes and alarm settings are a big help👨🏻‍🍳
Thank you for watching~
Subscription and like alarm settings are a big help👨🏻‍🍳

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