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Saturday, April 28, 2012

Croissants!


Recently, I tried my hands for the second time on making these very difficult (for me!) to do croissants.  The first time I did this, it was a total disaster.  They turned out more like biscuits than croissants!  When I saw Amelia of Amelia's De-ssert' post of this delicious french pastry, I decided to try making these once more and see if it works. Emelia seems to be able to make hers so effortlessly! Well, compared to the last time, I did achieved some success but of course still have a long way to go on making these delicious pastry! Mmm...not sure when I can summon enough patience to do this again lol!

 Pastry margarine, shaped and wrapped in plastic, ready to go into the fridge until needed
 Dough ready to proof
 Bad shaping! Oh well, no way can I reshape these..it'll spoil the layers!
Just out from the oven! 
 What do you think?

Anyway, here's the recipe which was largely adapted from Amelia's recipe.  Do visit her to see her very beautiful croissants, I can't seem to shape it as big as hers! She's a very creative lady who tries her hands in every thing that interests her!

Ingredients (makes 16 pieces)
(Amelia got this Recipe source from Alex Goh Cookbook)

(A)210gm bread flour
40gm plain flour
30gm sugar
1 tsp salt
15gm milk powder
2 tsp instant yeast

(B)180ml water ( I use 150ml )

(C) 45gm butter

(D) 120gm pastry margarine

Here's her instructions:-
1. Put (A) in a stand mixer with (B) and let the mixer knead the mixture to form a dough.
2. Add (C) and continue kneading to form a smooth dough. Cover with damp cloth or plastic wrap and chill in the fridge for 1 hour.
3. Wrap (D) with plastic sheet and roll it out. Then take the dough out from the fridge and roll into a rectangular shape. Roll about 10mm thickness.
4. Place (D) on the bottom half of the dough, making sure it covers 2/3 of the dough and fold up 1/3 part of the dough that is not covered by the pastry margarine.
 5. Then fold the bottom third up to the middle. Turn the dough 90 deg and roll the dough into a rectangular shape and REPEAT the folding one more time. Cover the dough and chill in the fridge for 20 mins. (err...a bit confusing lol! just follow the step by step photos here.)
6. Take out the dough and repeat step 5, cover the dough and chill in the fridge for 30 mins.
7. Take out the dough, divide into 3 or 4 parts. Roll the dough to 5mm thick, cut it crossways into equal triangles (W 13cm x H 17cm)then cut opening wide end to make a V shape. Roll them up to form crescent.
8. Place on grease tray, cover and let it prove for 45 mins
9. Brush with egg wash and bake at 190 deg for 15 mins.
 Have a bite! I enjoyed mine with just a drizzle of honey! They are too small to be made into sandwiches!


2 comments:

  1. Jeannie I think your croissants look perfrct and delicious, love them:)))

    ReplyDelete

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