Nishikawa Gonghuang's Croissant Croissant
1.
Except for the flaky butter, mix and stir evenly until you can see your fingers when you pull out the film. (The temperature of the dough after kneading is best at 15-18 degrees)
2.
Wrap in plastic wrap and freeze for 1-2 hours.
Take out the flaky butter about half an hour in advance, wrap it in a suitable size (12*12)
3.
When the time is up, take out the dough and wrap it in a piece of yellow.
Beat the dough with a rolling pin to pat the butter apart, roll it out to 19*50, and fold it three times.
4.
This step is different from what I did in the book, which is to roll out three times and then freeze for 30 minutes to 1 hour;
My method is to freeze it in three folds for half an hour at a time, take it out and roll it out, fold it in three times and freeze it for half an hour, then take it out and fold it in three times.
The book is rolled out with a dough press, so the ductility requirements of the dough may be slightly lower. Generally, at home, it is recommended to freeze and relax once after rolling out and folding.
5.
Finally, roll the folded dough to 52*20, and then cut off 1cm on all four sides to keep the edges of the dough neat.
At this time, if there is a cutting roller, cut a whole piece of dough at a time according to the side length of 10cm;
If there is no cutting roller, be sure to use a ruler to measure the bottom of the triangle 10cm, and cut into 8 triangles of dough (bottom 10cm*height 18cm)
6.
The sharp corner of the triangle faces itself, from top to bottom, rolled up, and a piece of baked chocolate can be placed on the bottom side (nothing can be omitted)
Do the same for 8 pieces of dough.
Then put it in the fermentation at 28 degrees, or the hot water in the oven for about 40 minutes to 1 hour.
7.
Preheat the oven with 240 upper heat and 200 lower heat. Preheat the oven without upper and lower heat to 220 degrees. When preheating the oven, apply egg wash to the fermented dough.
Bake for 11 minutes, and bake in a 220-degree oven for about 15 minutes.
