CROISSANT - EASY METHOD

Simply love croissants!! Tried to make a few times using different recipes and methods, by far this is the easiest! The only hard work is to roll out frozen dough, the rest are super easy! Try it =)

CROISSANT - EASY METHOD
Ingredients
(A)
120ml lukewarm milk (I use full cream)
45g caster sugar
7g dry instant yeast

(B)
150g butter, cold, cubed
250g bread flour
1/2 tsp salt

Methods
1.  Stir (A) in a cup and set aside for 5 min to bloom.

2.  Cut butter into flour and salt mixture till crumbly. Lumps of butter should still be visible.

3.  Mix bloomed (A) into (B). Form into a rectangular dough (NO KNEADING REQUIRED, yeah!!), clip wrap and freeze for 30 min.

4.  On a lightly floured counter top, roll out frozen dough into a long rectangle. This is the hardest part of the whole process, keep on rolling, it will work out. (Tip: place a large plastic sheet on top of dough and roll to prevent dough from sticking on pin)

5.  Fold 1/3 dough at the long side toward centre (left to centre, right to centre). Do the same for short side. (Up to centre, down to centre).

6.  Flip over. Make a quarter turn. Lightly dust counter top when necessary to prevent dough sticking onto it.

7.  Roll into long rectangle and repeat steps 5 and 6 at least four to six times. The more repetitions, the more flakier it will be. Remember to make a quarter turn each time to ensure even flakes.

8.  Clip wrap and place in fridge to chill for at least 4 hrs or overnight.

cut broader bases for bigger croissants

9.  On lightly dusted counter top, roll out dough to long rectangle again to about 3mm thick. Cut out triangles (with a broader base) and roll up each triangle from base to tip. Place on prepared baking tray, allow to proof till doubled in size.

10.  Preheat oven to 190C. Egg wash croissant (optional), bake for 8 min. Reduce temperature to 160-170C and bake for another 10 min.