How to make croissants. The healing of sounds and recipes for loved ones
Tapioca flour 150 g
Soft flour 60g
Dry yeast 4g
Unsalted Butter 15g
Light butter 100g
1. Put dry yeast in warm water and dissolve yeast.
2. Put the flour, pastry flour, salt, granulated sugar and warm water dissolved with the above yeast in a bowl and mix well.
3. Add the butter to the flour mixture and mix well.
Return the dough to the bowl and chill in the refrigerator for a day. * The dough will expand 1.5 to 2 times.
4. Put the folded butter in the ziplock and pull it out flat and let it cool in the fridge.
5. Sprinkle flour over the rest of the dough, roll into a rectangle and cover with butter. According to the instructions, the size of the stretched dough should be large enough to cover the butter.
6. Roll out the buttered dough, fold it in three, and let it rest in the fridge for 1 to 2 hours. Rest is to let the butter not melt and create a clean layer.
7. Lightly coat the dough, rotate the dough 90 degrees, lengthen the dough, fold it 3 more times and let the dough rest in the refrigerator for 1 to 2 hours.
8. Stretch the annealed dough following the same procedure as above. The ideal thickness is 3mm to 5mm. Cut the stretched dough into an isosceles triangle and then gently roll it from base to tip.
9. Place the rolled dough on a baking tray and cover with cling film or plastic bags to ferment. If your oven has a fermentation function, it will be faster.
10. Put some milk in the egg yolk and spread it over the fermented dough. Bake in preheated oven at 190°C for 15-17 minutes. After baking, spread with gum syrup for gloss and finish.