French croissants

By KrisKulas

French croissants
A very detailed French croissant recipe ~ Here are pictures of every step posted here http://blog.sina.com.cn/laetitiaqian hope to share with you (: This is a very classic French bread. Take a bite and you will definitely fall in love with its crispy and delicate taste ~

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Steps for French croissants

  • 1
    Melt 15 grams of butter in a small pot. Mix the baking powder into warm water and stir well. Add salt, sugar, milk powder, melted butter and warm water mixed with baking powder to the flour. Start kneading the dough from the outside in. (For people who don't have a toaster, like me, making bread is a complete manual job! The dough needs to be kneaded for at least 15 minutes. Only when the dough has gluten will it taste delicious)
  • 2
    Place the kneaded dough in a large container, cover the container tightly with plastic wrap, and place it at 22° to ferment for one to one and a half hours to double the volume of the dough. (I still put it under the desk lamp to ferment)
  • 3
    Use your fists to force out the air in the dough and return it to its previous size. Re-wrap the dough, place it in the refrigerator at 4°, and let it sit for 1 hour to double the volume of the dough again. Press out again with your fists and place the dough in the freezer for 30 minutes.
  • 4
    (Roll out the butter at room temperature into slices and wrap it in the dough. My method is to cut the butter into thin pieces, wrap it in plastic wrap or baking paper, and roll it out.)
  • 5
    Roll out the prepared dough into a rectangle, about 3 times the length and width.
  • 6
    Take half of the prepared butter, spread it on the surface, and fold the dough in three (as shown in the picture, remember to sprinkle frequently and sparingly when rolling out dough. Because if you sprinkle it more, you will "shell the shell", and if you don't sprinkle it, butter will easily emerge). Turn the surface 90°, then roll it into a rectangle, without adding butter, and fold it in three again. Place the noodles in the freezer for 30 minutes, then place them in the refrigerator at 4° C for an hour.
  • 7
    Remove the dough, repeat the procedure in "6" above, add another part of the butter, and fold it by 30% twice. Put the noodles in the freezer again for 30 minutes and in the refrigerator at 4° C for an hour. (Don't you feel too troublesome? Hehe, I feel that the reason why it's different from other methods is that butter needs to be added here in two times is to make the noodles better layered and the product will be more crispy!)
  • 8
    Roll out the prepared dough into a 6mm thick (rectangle). Cut into a triangle of 14 cm X 16cm, cut a knife on the bottom edge of the triangle, and roll it up. (The croissants are ready ~)

    • French croissants Make Tips

    Brush each bread with egg again and place in the oven. Bake at 210° for 5 minutes, then reduce the temperature to 190° and bake for 10 minutes.

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