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How to Make Croissants (Kwasong)
Making flaky, buttery croissants (Kwasong) at home can be a rewarding experience. Here's a general overview of the process:
Ingredients:
Flour
Yeast
Sugar
Salt
Milk
Butter
Instructions:
Make the dough: Combine flour, yeast, sugar, salt, and milk to form a shaggy dough. Knead until smooth and elastic. Let rise until doubled in size.
Prepare the butter: Pat cold butter into a flat rectangle between two sheets of parchment paper. Aim for a similar size to the dough.
Laminate the dough: Roll out the dough into a large rectangle. Fold the butter block into the dough, then perform several folds and rolls to incorporate the butter into layers. Chill the dough in between folds.
Shape the croissants: Roll out the chilled dough again. Cut triangles and roll them up into crescent shapes.
Proof and bake: Let the shaped croissants rise again. Brush with egg wash and bake until golden brown and flaky.
Tips:
Croissants (Kwasong) require cold butter for flakiness. Make sure your butter stays chilled throughout the process.
Folding and rolling incorporates the butter into layers, creating the signature croissant texture. Be patient and follow the folding instructions carefully.
Resting the dough allows the gluten to relax and contributes to a better final product.
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