12個材料及份量:A-高筋粉(gluten flour/strong flour/bread flour/high protein flour)100g、低筋粉(cake flour/soft flour/weak flour/low protein flour)50g、鹽(salt)1g、糖(sugar)15g、蛋(egg)25g、速溶酵母(easy bake yeast)2g、清水(water)70g\r
B-無鹽牛油(unsalted butter)60g\r
做法:將A材量混合搓成光滑麵糰(搓約10分鐘),蓋上保鮮紙發酵至1倍大。\r
B材料按壓大小厚薄ㄧ致成正方形,包保鮮紙放回雪櫃雪至硬身備用。\r
取出麵糰排氣按平包入硬身牛油,收口後用木棒壓薄,對褶三下包保鮮紙放入雪櫃大約30分鐘(此工序要做三次)成酥皮。\r
完成三次褶疊後,將酥皮壓薄切成等份之長三角形,平切口之中央切上一刀(約2cm),捲起做型後蓋上保鮮再發酵45分鐘-1小時。\r
掃上蛋液放入已預熱15分鐘之焗爐中,以190°c焗12-15分鐘至金黃色便成。\r
PS:焗爐温度可自行調教。\r
Ingredients for 12 croissants\r
Part A:Gluten flour/strong flour/bread flour/high protein flour 100g, Cake flour/soft flour/weak flour/low protein flour 50g, Salt 1g, Sugar 15g, Egg 25g, Easy bake yeast 2g, Water 70g\r
Part B: Unsalted butter 60g\r
Instructions: Sieve the 2 flours together then add salt, sugar, yeast and egg, mix together then slowly add the water. Knead to dough (until it does not stick to your hand), place the dough back in the bowl and let it ferment until it has doubled the size (around 1 hour). For the butter place it in cling film and roll it out so it is thin and flat then place it back in to the fridge, after the fermentation roll out the dough and place the flattened butter in the dough (try to not keep any air inside the dough). Roll out the dough with the butter filling and fold it then place the dough back in the fridge for half an hour do this 3 times. Roll out the dough and cut triangles out, cut a line in the middle then roll the triangles into shape. Place cling film over the croissants a let it sit for 45 minutes to 1 hour, cover the croissants with a layer of egg and bake them at 190C for 12-15 minutes.
B-無鹽牛油(unsalted butter)60g\r
做法:將A材量混合搓成光滑麵糰(搓約10分鐘),蓋上保鮮紙發酵至1倍大。\r
B材料按壓大小厚薄ㄧ致成正方形,包保鮮紙放回雪櫃雪至硬身備用。\r
取出麵糰排氣按平包入硬身牛油,收口後用木棒壓薄,對褶三下包保鮮紙放入雪櫃大約30分鐘(此工序要做三次)成酥皮。\r
完成三次褶疊後,將酥皮壓薄切成等份之長三角形,平切口之中央切上一刀(約2cm),捲起做型後蓋上保鮮再發酵45分鐘-1小時。\r
掃上蛋液放入已預熱15分鐘之焗爐中,以190°c焗12-15分鐘至金黃色便成。\r
PS:焗爐温度可自行調教。\r
Ingredients for 12 croissants\r
Part A:Gluten flour/strong flour/bread flour/high protein flour 100g, Cake flour/soft flour/weak flour/low protein flour 50g, Salt 1g, Sugar 15g, Egg 25g, Easy bake yeast 2g, Water 70g\r
Part B: Unsalted butter 60g\r
Instructions: Sieve the 2 flours together then add salt, sugar, yeast and egg, mix together then slowly add the water. Knead to dough (until it does not stick to your hand), place the dough back in the bowl and let it ferment until it has doubled the size (around 1 hour). For the butter place it in cling film and roll it out so it is thin and flat then place it back in to the fridge, after the fermentation roll out the dough and place the flattened butter in the dough (try to not keep any air inside the dough). Roll out the dough with the butter filling and fold it then place the dough back in the fridge for half an hour do this 3 times. Roll out the dough and cut triangles out, cut a line in the middle then roll the triangles into shape. Place cling film over the croissants a let it sit for 45 minutes to 1 hour, cover the croissants with a layer of egg and bake them at 190C for 12-15 minutes.
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