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| Plain croissant |
Croissants are from Austria, which means the crescent moon. Croissants were also called Kipfel for the people of Austria. This bread is made from bread dough which is very soft to be shaped like a crescent moon with a little curve. This bread has two types/variants namely ordinary croissants and fills croissants. And this time I will share the ingredients and how to make it.
Croissants:
- 1000 grams of Flour Cakra Kembar
- 15 grams of instant yeast
- 15 grams of salt
- 80 grams of sugar
- 2 grams of Bread improver
- ± 550 grams of ice water
- 50 grams of Liquid Milk Indomilk UHT
- 50 grams of Palmia Margarine
- 750 grams of Palmia Shortening Pastry (for layers)
Spread Material:
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| Croissant Chocolate |
- 20 (± 1 item) Egg Yolk
- 10 grams of water
How to make croissants:
- Stir dry ingredients, add eggs and water, with speed (1) for about 2 minutes.
- Turn off the mixer, put the fat in, move speed 2, stir again for about 7 minutes (not until smooth).
- Let the mixture stand in the refrigerator for 20 minutes, cover with plastic.
- Then the dough is rolled wide then enter your taste pastry shortening ..
- Fold with a single fold, then leave it in the refrigerator for 5 minutes.
- Rolled again to extend the rectangle to a thickness of 10 mm, then do it as above.
- Do it like number 4 twice again.
- Finally, make a 4 mm thick dough, and cut into a croissant shape and roll it.
- Let it expand in the proofing cabinet 30-40 minutes. Brush with egg yolks after half proof.
- Add it to the oven for about 15 minutes, at an oven temperature of 200 ° C.
Tips; Serve it warmly and will add satisfaction
Note
You can also add the contents in the mixture according to taste
