~ Croissant dough ~
■Ingredients
240g strong flour
10g condensed milk powder
25g sugar
4g dry yeast
4g salt
25g butter
150g Milk
130g butter for folding
■How to make
➀Put strong flour, condensed milk powder, sugar, salt and dry yeast in a bowl and mix lightly.
➁Add melted butter and milk to ① and mix to form a dough.
③When the dough comes together, transfer it to a work surface and knead it thoroughly for about 10 minutes.
④When the dough is no longer sticky and has elasticity and is smooth, roll the dough so that the surface is stretched.
⑤Put it in a bowl and let it ferment for the first time.
* Refrigerated fermentation (overnight) was performed.
*I put it in the refrigerator for about 10 hours.
■Make butter for folding
➀Place 130g of room temperature butter for folding on plastic wrap.
➁Use a rolling pin to spread the butter and adjust its shape and thickness.
③Once it is shaped into a square, the butter for folding is complete.
■Fold the butter
➀Remove the fermented dough to the workbench.
➁Make a cross cut and spread it out to make a rectangle, then use a rolling pin to roll out the dough.
③Wrap the butter with the stretched dough and close the seam tightly.
④Roll out the butter-wrapped dough using a rolling pin. * Sprinkle with a generous amount of flour.
⑤After stretching it to an appropriate length, fold it in four. (First time)
⑥Wrap the dough in plastic wrap and let it rest in the refrigerator for about an hour.
⑦After about 1 hour, remove the dough from the refrigerator. * Roll out after returning to room temperature for about 10 minutes.
⑧Use a rolling pin to stretch the dough. * Sprinkle with a generous amount of flour.
⑩After stretching it to an appropriate length, fold it in four. (Second time)
⑪Wrap the dough in plastic wrap and let it rest in the refrigerator for about an hour.
~ Caramel sauce ~
■Materials
100g granulated sugar
50g fresh cream 43%
■How to make
①Put the granulated sugar in a pan and heat it to dissolve the sugar.
➁When the color is browned to your liking, remove it from the heat and immediately add the warm cream.
③Add fresh cream and mix well.
④When the temperature drops to some extent, transfer it to another container and remove the heat at room temperature.
~ Custard Cream ~
■Ingredients
50g egg yolk
50g sugar
10g cornstarch
10g soft flour
250g milk
1g vanilla essence
10g butter
■How to make
①Put sugar, cake flour and cornstarch in a bowl and mix with a whipper.
②Add egg yolk ① and mix with a whipper until it becomes whitish.
③Put the milk in a pan and bring it to a boil.
④When the milk boils, put about 1/3 into ② and mix well, then return to ③ milk.
⑤Heat ④ while constantly stirring so that it does not burn.
⑥Once the liquid has gelatinized and become sticky, heat it further while being careful not to burn it.
⑦When the surface becomes fluffy, turn off the heat and add butter and vanilla essence.
⑧When the butter melts and blends well, the custard cream is complete.
~ Caramel custard cream ~
■Ingredients
360g custard cream
135g caramel sauce
■How to make
①Add the cooled caramel sauce to the cooked custard cream.
➁Mix well with a whipper and pass it through a net when the caramel sauce is familiar.
③Put the wrap tightly so that it does not touch the air, put ice on top and cool it in the refrigerator.
④When it cools down, transfer it to a bowl and soften it with a whipper.
■Shaping the dough
➀After about an hour, remove the dough that has been folded twice from the refrigerator.
➁Roll out the dough thinly using a rolling pin. * Sprinkle with a generous amount of flour.
③Roll out to a size of about 38 cm x 25 cm.
④Cut a little around and align.
⑤Make a mark with a width of 3 cm and cut it into a strip shape.
⑥Roll the dough cut into strips.
⑦Put ⑥ in buttered cercle and cover the surface with plastic wrap for secondary fermentation.
⑧35°C / around 90 minutes *About 1.5 times the size is a guideline.
*Cercle: I used a cercle of φ90mm x H30mm.
■Bake in the oven
➀When the secondary fermentation is finished, put a weight on top and bake it so that it will bake evenly.
➁190°C / around 40 minutes *Varies slightly depending on the type of oven.
③After 40 minutes, remove from the oven and remove the weight and cercle.
④Put it in the oven again and bake it.
⑤ 70°C / around 20 minutes *Varies slightly depending on the type of oven.
⑥When it is well browned, it is ready to bake.
■Squeeze the caramel custard cream
①Make two holes to fill the baked croissant with cream.
➁Put the softened caramel custard cream in a pastry bag and squeeze out the hole.
■Coat milk chocolate
①Put milk chocolate in a heat-resistant container and melt.
➁Put it in a 500W microwave and melt it little by little.
③Dissolve while stirring occasionally so that the temperature does not exceed 32°C.
④Coat with milk chocolate to hide the holes.
⑤Sprinkle some coarsely chopped almonds before the chocolate hardens.
Негізгі бет Тәжірибелік нұсқаулар және стиль 🥐Croissant Supreme recipe😋 / Viral croissant / NY rolls # 141|Sweets ch.Caramelize
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