ingredients

01

croissant

02

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  • 500g bread flour

  • 55g white sugar

  • 10g salt

  • 150g lukewarm milk

  • 150g lukewarm water

  • 8g dry yeast

  • 250g palm shortening

  • 2 eggs

  • 30g milk

  • a pinch of salt

  • In the bowl of a standing mixer with a dough hook attachment, add the bread flour, sugar, salt and give it a quick mix. Add the milk mixture and mix on low (speed no. 1) for 2
    minutes. Increase the speed (to speed no. 2) and knead for another 7 minutes.

  • Transfer the dough to a tray lined with baking paper, press it down slightly with your hands
    to form a rectangle and cover with cling wrap. Place the tray in the fridge overnight.

  • You need to cut out 2 baking papers to the size of 20 cm by 40 cm. Use a rolling pin, roll
    out the shortening evenly to 20 cm by 40 cm

  • Take the dough out of the fridge and you’ll notice that it will have puffed up slightly
    overnight. Roll it out to 40 cm × 40 cm in size. Place back in the fridge for 30 minutes to
    allow the gluten to relax.

  • Remove from fridge, remove the baking paper from the palm shortening and place it
    in the middle of the dough, pressing it down into the dough lightly to let it stick to the
    dough. Fold the left and right sides of the dough to encase the shortening and press it
    down gently with your rolling pin to seal it.

  • The seam should still be facing up at you, running down the middle of the dough as you
    are only extending the length from 40 cm to 60 cm.

  • Once done, wrap tightly with cling wrap and freeze for 20 minutes; repeat the process 2
    more times.

  • After resting, roll the dough out to 60cm × 28 cm and cut into portions.

  • After portioning the dough, place it on the table and roll it from the base to the tip as
    evenly as possible, keeping the roll tight to get the crescent shape. Ensure the tip of the
    Croissant is tucked under the dough.

  • Let it proof in a warm place for 3-4 hours or until double in size, covered lightly with cling
    wrap. Once proofed, apply egg wash over the croissants and bake in preheated oven at
    200°C for 7 minutes and reduce the temperature down to 180°C for 13 minutes or until golden brown.

directions

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