MAKE CROISSANT AT HOME WITH ME

My name is Cindyy

Make Croissants at Home

LEVEL: HARD

MATERIAL

• dry yeast, lemonade, melted butter, flour, egg, sugar, salt, frezze butter.
• Mix fresh milk with lemon juice. Stir well and let stand for 10 - 15 minutes for the milk to ferment and coagulate.

  STEP 1

• Dissolve the men with 1 teaspoon of sugar and 6 tablespoons of warm water. Leave for about 5 - 10 minutes for the men.
• Then add 1/2 of the flour, the remaining white sugar, modular butter, fermented fresh milk, salt, 1 egg yolk, mix well to blend the ingredients together.
• Add the remaining 1/2 of the flour, knead for 10 - 15 minutes until the dough becomes a soft base.
• The dough after being finished will be stable and have good elasticity, press your finger on the surface of the dough and it will swell again. Then let the dough rest for about 1 hour.
• Put the butter in a ziplock bag and roll it until smooth. Then put it in the refrigerator for 30 minutes.

  STEP 2

  When the dough has rested enough, take it out, roll it out thinly, and put it in the refrigerator for about 15 minutes.

STEP 3

• Put the butter in a ziplock bag and roll it until smooth. Then put it in the refrigerator for 30 minutes.

  STEP 4

  After 30 minutes, take the dough out, roll it lengthwise and fold it in half. Cover the dough with plastic wrap and refrigerate for another 30 minutes. Then, take the dough out, roll it out again, wrap it tightly and put it back in the refrigerator for 6-7 hours.
• Roll out the dough into another large rectangle, then fold it back together
• Bake for 20 minutes

STEP 5

• After 6-7 hours, take the dough out and place it on a floured surface. Roll the dough to about 3mm thick, then use a knife to cut the dough into 12 triangles
Brush flour on top. Roll from the bottom of the triangle to the top, slightly curving the two ends.