Hello everyone, I am Xiao Gaojie. Compared with Chinese pastry, the croissant uses yeast, which leavened pastry dough Controlling the speed of fermentation by changing the temperature is the key to making croissants The temperature also determines the hardness of the butter. Unbleached all purpose flour or bread flour Add sugar, salt, butter at room temperature And yeast water You can also knead the dough first, then rest it for a while, then add butter. You have to adjust the amount of water and knead it into a firm dough. After knead it into the dough, rest for 20 minutes, then knead it again to smooth Cover it and ferment Fermentation time will be long, about 3-4 hours The process of fermentation is also the process of completely relaxing the gluten It is twice as large, then cover it and into refrigerator overnight. Let the dough cool down completely and pause the fermentation The next day, take out the butter from the refrigerator. This is a common unsalted butter with a fat content of 80%. at the point less than 1/2, more than 1/3, cut it out, it is about 180 grams The weight ratio of butter to flour is 55% Then quarter it Ordinary butter has a lower melting point than butter sheet for croissants And it is easier to break, it is not easy to work with But mostly it contains more water. this is why we use less water when making the dough Don’t seal at first, because there are bubbles coming out As long as you are not too slow, after the leveling, the hardness of butter is just right Put it in the fridge for a few minutes, don't let it melt The dough is taken out of the refrigerator This is a dough with lots of sugar, less water, less yeast. A small amount of sugar can help yeast fermentation However, if the sugar content is high, the fermentation will be inhibited. Yeast reproduction requires water. This is a hard dough with less water, so it ferments slowly It doesn't need to be fermented very fast at first. Because in the process of shaping and folding be sure to pause the fermentation completely, which is the key to the success of croissant making. knead it into a square. wrap the butter Press out the air Did not seal immediately because there are bubbles inside. When you are rolling, press it down from the middle. Then flatten. This way the butter is evenly distributed. Final seal Rectangle Size does not need to be particularly precise Fold two times try work with the dough as fast as you can, avoiding it heating up Because once it heats up, the butter will start to melt and the dough will start to ferment. Since we have a firm dough, it is hard to roll it out easily. make sure to give the gluten enough time to relax In the case of a shrinking during rolling, put it back in the refrigerator and let it relax for a while. Here are three layers of butter Put it in the refrigerator for 30 minutes Refrigeration is to relax the gluten while avoiding the melting of the butter, and fermenting of the dough. After 30 minutes, roll it again If there are large bubbles, discharge the gas Then folded up like this, this is 4 layers Multiply the first three layers, it is 12 layers of butter, and it is enough Put it in the refrigerator again for 30 minutes. After 30 minutes, roll it into a large rectangle 48 cm long and 25 cm wide Try to use a ruler, because the size determines its thickness. Then divide it into a triangle with a bottom edge of 12 cm and a height of 25 cm. It is hot in summer, try to avoid touching it with your hand and roll it up directly. In winter, you can stretch it a bit and roll it up. When you put it on the baking tray, put the tip down under the croissant Only brush the surface, do not brush the layered side Then into the oven, put a pot of hot water underneath to help ferment About an hour you can also ferment for 2-3 hours at room temperature. Brush the second layer of egg wash before entering the oven Put a baking tray underneath, so the bottom will not burn Then follow the time and temperature shown on the screen to bake Ah, it’s baked. Put it on the shelf and let it cool down a bit. Deep color croissant, its outer skin is extremely crispy And inside is the classic croissant honeycomb structure. Let's take a look at the inside structures with different layers of butter This is 3x3, 9 layers of butter The internal structure looks thinner This is 4x4, 16 layers of butter Similar to 3x4, 12 layers of butter in the video, slightly denser This is 3x3x3, 27 layers of butter The internal structure is more detailed By comparing the internal structures, the 12-layer butter croissant is ideal and easy to make. Show you what the failed croissants look like This is the the croissants I baked for the first time a few years ago. Water and oil have been completely messed up few tries later The look was almost there, but still not right I have been working on since this time. I have tried a lot of flour and different butters. Even the ghee used for Indian cooking has also been tried. other problems too positioned wrong, burnt However, by continually trying, every progress, every success Will bring a joy from the heart This may be the reason why I like to cook. The only difference is that now I’m making videos to share with you. Sometime I see comments saying, complete a recipe successfully Or solve a problem that has been bothered for a long time. Believe me, I can feel you And I can also imagining the smile on your face when you watch others enjoy your food I am Xiao Gaojie, thank you for watching, we will see you next time :)
