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Croissant｜Qiong Cooking's recipe transcript

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Qiong Cooking

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Ingredients

(A) Egg : 1 piece
（A）砂糖 : 25g
（A）ドライイースト : 4g
（A）牛乳 : 145g
強力粉 : 300g
塩 : 3g
小麦粉 : 適量
(B) Unsalted butter : 20g
(C) Unsalted butter : 60g
溶き卵 : 適量

Time required

60minutes

Procedure

1) Make dough 00:16
Put (A) in a bowl and mix.
Add salt to 1 and mix.
2) Knead the dough 01:07
When they are gathered to a certain extent, knead them by hand and put them together.
Add the butter from (B) and let it blend in, then knead until smooth.
3) Let the dough rest 02:03
Divide the dough into 9 equal parts, roll them, wrap them and let them rest for 15 minutes.
Sprinkle the rested dough with flour and stretch it to a diameter of about 20 cm.
4) 生地を重ねる 03:01
Apply 11g of butter from (C) and layer the dough.
Repeat the same process and stack all the dough.
Remove the air, wrap it in plastic wrap, and leave it in the freezer for 20 minutes.
5) Mold the dough 04:01
Sprinkle the dough with flour and roll it up to about 40 cm with a rolling pin.
Cut into 12 equal parts, roll from the front, and turn the end of the roll down.
6) 仕上げる 05:50
天板に並べてラップをかけ、2～3時間置いて発酵させる。
表面に溶き卵を塗り、200℃のオーブンで10分焼く。
180℃に落として6分焼いたら、完成。

Point

・ Unsalted butter should be softened by returning it to room temperature in advance.
・ When cooking in winter, leave it in the refrigerator for 20 minutes.
・ When making the dough, be careful not to add too much milk.
・ Be careful not to exceed 28 ℃ in the place where fermentation is performed.
・ You can choose the type of sugar you like.