Yihao Classroom
Flaky sweet cream | Beautiful and delicious croissants
Croissants are buttery, flaky,
made from a layered, yeasted dough.
The dough is layered with butter, folded repeatedly, then rolled out into a sheet, a process also known as lamination.
The final result is a layered, flaky texture, similar to puff pastry.
On a beautiful weekend, we shouldn't waste our time.
Today, let's try making croissants !
In traditional European breakfasts, we often see croissants! What we often call crescent rolls or croissants are all the same. Croissants are small, have a rich buttery aroma, and the perfect flaky exterior. One bite, and playful crumbs will bounce out. Paired with a warm cup of milk, it's perfect! Let's wake up to a beautiful weekend like this~
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Ingredients
Instructions
1. Prepare the ingredients. Heat the water in a microwave for 10-20 seconds. Pour the yeast into a container and let it activate until foamy;
2. Knead all ingredients except the butter until smooth;
3. Add the butter (for kneading) and continue kneading until the dough is extensible. Roll it out into a sheet, wrap it in plastic wrap, and freeze for 30 minutes;
*Freezing the dough helps control the temperature and prevents over-fermentation;
4. Wrap the butter in plastic wrap and roll it into a square sheet. Take out the frozen dough, roll it out larger than the butter (for layering), and place the butter (for layering) in the center;
5. Fold and wrap the butter (for layering);
6. Roll the dough into a large rectangular sheet;
7. Fold the outer thirds towards the center from both sides. Turn the folded sheet horizontally, roll it out into a large rectangular sheet again, and fold the outer thirds towards the center from both sides to complete the second fold;
*If the dough is difficult to roll out after two sets of three folds, refrigerate it for half an hour;
*If the dough cracks and the butter leaks out while rolling, sprinkle some flour on it, fold it up, wrap it in plastic wrap, and refrigerate for about twenty minutes;
8. Roll the folded dough to 4mm thick, trim the uneven edges, and cut into isosceles triangles with a base of 10cm and a height of 25cm;
9. Make a small cut at the wide end and start rolling from the bottom up;
10. You can see the layered dough;
11. Place in a baking pan and let it rise in a warm, humid place. When it has doubled in size (1.5-2 times), place it in the Galanz microwave oven, select the combination microwave setting, click three times (combination microwave 2), and bake for 18 minutes until fully puffed and browned. Then remove from the oven.
*Note: Leave some space between the croissants when placing them in the baking pan, as they will expand during proofing and baking.
*Remove immediately after baking and let cool on a wire rack.
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Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)