Croissant

 

According from wikipedia:

A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough.

 

Yield: 8 pcs.

Portion Size: 40g/pc

Method: Laminated Dough

 

Ingredients:

330g Bread Flour

3g salt

15 g powdered milk

9g instant yeast

190g water (165g)

15g sugar

60g butter

200g Butter (FIF)

 

Procedure:

1. Mix yeast and flour
2. Mix powdered milk, cold water, salt and sugar.
3. Using planetary mixer, mix the dry then the wet ingredients. Then the butter. Use the hook.
4. Mix  for 5 minutes at low speed. Then another 2 minutes until fully hydrated. May add water if needed.
5. Set the speed of the mixer to higher speed until indestation test is good.
6. Knead
7. Divide into 8 pieces
8. Reshape: Round
9. Pan with canola oil
10. Bench rest for 1 hour at room temp
11. Smooth side down. Fold all the sides toward the center.
12. Cover with plastic wrap. Flatten with rolling pin.
13. Panning. Chill.
14. Butter (FIF). Cover with clean wrap. Flatten it with rolling pin using hammering motion. Make it a square and even for 7 inches, then chill.
15. Flour the bench. Mark an x to the dough.
16. Flatten the dough with rolling pin. 7 width, 14 length
17. Enclose the butter with dough.
18. Clean wrap the dough before putting in a chiller.
19. In the sheeter. Flour the sheet. Flatten the dough and resize the dough. Length is 4x the width. Cut the edge that has no butter. Do the book fold.
20. Place on sheeter again for the 2nd time. Cut the edge without butter. Do the single fold.
21. Plastic wrap the dough, then chill.
22. Sprinkle the sheeter with flour. Resize the dough 10 inches by 15 inches.
23. Cover with plastic then chill. 
24. Flatten by rolling pin. Roll out with same pressure. Make it 10×20 inches.
25. Bench rest for 10 minutes. Put it in the chiller. Let it rest if it is retracting.
26. Resize to 10 x 20 inches. Measure 5 inches and then every 2.5 inches. Cut. Make 5 regular triangle, 2 mini triangle, and 1 square.
27. Cut half an inch in the middle of the bottom of the triangle.
28. Hold the bottom, gliding your hand until the tip, elongating the dough without pinching.
29. Open the slit in the bottom and start to roll. The tip should be at the the bottom.
30. Make 3 regular, 2 mini, 2 with almond cream and 2 pain au Chocolat
31. Panning with canola spray.
32. Final Retouching: Put almond cream on top of almond croissant. Egg wash.
33. Proof until it expand. 30 minutes to 1 and hour.
34. Second egg wash.
35. Bake at 350F for 18-20 minutes (15 minutes first)
36. Allow to cool before serving.