Hello everyone, I'm Qiong, welcome to my channel
Today I' m gonna share the easiest way to make croissants, without folding and without machines
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1 piece of ( 50 grams +- ) egg
2 tablespoons (25 grams) of sugar
1/2 tablespoon (4 grams) instant yeast
145 grams (0.6 cup) milk
Mix well
2 cups (300 grams) bread flour, or plain flour
1/2 teaspoon (3 grams) salt
Stir into a dough
Knead the dough by hand, this dough is a little harder than normal bread dough
Move the dough to the mat
1.4 tablespoons (20 grams) unsalted butter
Knead the butter into the dough, then knead it until it becomes smooth.
Round and press it flat
Divide the dough into 9 parts, each part is about 60 grams
Roll out each small dough
Rest for about 15 minutes
After 15 minutes, take out the dough and sprinkle flour to prevent sticking
Roll out the dough into a circle of about 20 centimeters in diameter
6 tablespoons (90 grams) unsalted butter softened at room temperature
Spread about 11 grams on the dough sheet
Then cover with a dough sheet and spread a layer of unsalted butter on top
Then, repeat the process for all the sheets of dough
Press it to avoid any air in it
Wrap in plastic wrap and freeze for 20 minutes, if you do it in winter it is recommended to refrigerate for 20 minutes
Take out the dough after 20 minutes, it is very hard
Sprinkle more flour on the mat and on the dough
Roll out the dough with a thicker rolling pin, making sure to use a good balance of pressure.
Roll one side for a while, then turn it over and roll it again for a while
Finally, roll it out to a circle of about 40 centimeters in diameter
Divide into 12 parts
Roll up each piece of dough and arrange it like a croissant
Roll up each piece of dough, keeping the tip down and not showing out.
Put on a baking tray and let rise, it will take about 2-3 hours
After fermentation, brush the top with beaten egg
Bake at 200°C (390°F) for 10 minutes, then at 180°C (355°F) for 6 minutes
Wow, it's out of the oven, so tempting!
Cut and see the cellular tissue inside, perfect!
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