Perfect Croissant

 

Ingredients

All Purpose Flour -4 1/2 cup Yeast -11/2 tbsp Sugar -6tbsp Salt -11/2 tsp Lukewarm Milk -390ml Soft Butter -250gm For Spreading Butter -200 gm Egg Wash - 1 egg yolk +2 tbsp milk

Recipe Pour 390 ml of warm milk, 1 1/2 tbsp of instant yeast, and 6 tbsp of sugar into a bowl. After mixing, wait 10 minutes before using. Mix 4 12 cups of all-purpose flour with 1 12 teaspoons of salt and set the mixture aside. 250 g of soft, room-temperature butter should be set aside. In ten minutes, the yeast will begin to bubble. Place this mixture in a sizable bowl and whisk it once more. To the yeast, add the soft butter. Add the all-purpose flour in small quantities! With a hand mixer, thoroughly blend. The salt needs to be in front. If needed, add extra flour when adjusting. Make a dough by stirring it gradually. For 30 minutes, set it aside in a warm place.

Make 18 equal pieces of dough. Each component can be weighed to achieve equality. On the surface you will roll, sprinkle some maida. Make a round roti out of each component (see 8.56 mins). Spread plenty of butter on the top of each roti once it has been cooked. Next, stack the rotis one atop the other. repeat until the 18th layer is complete. Butter shouldn't be applied to the top layer. Place the layers in a wrapper and freeze for one hour. Once the butter has melted, continue rolling the top layer with the rolling pin. Keep the butter in the freezer after it melts. The pieces can be split into two. (Skip to 12:40)

in 15 minutes. Remove it from the freezer, then cut it into little pieces. Then, using the rolling pin, make each piece extremely thin (watch 13.52). Make a small cut in the base to uniformly shape it. Then, on the base, draw a tiny triangle, and roll as demonstrated at 14:26 minutes. The shape of a croissant will be visible once the rolling is complete. After that, bake each croissant by brushing the top with an egg wash mixture. (Milk wash is a good option for vegetables.) It must be set aside for two hours. We can bake it once it has doubled in size.

Brush the egg mixture once more before putting it in the oven. The finest method for this dish is baking in the oven. 10 minute preheating at 200 °C Bake for 10 minutes at 180 degrees Celsius, then lower the heat to 160 degrees Celsius and bake for an additional 20 minutes. The golden flakes ought to be visible.

Video: -