CROISSANTS

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~


It is A BRAND NEW YEAR! Let's do something nice every day. Why don't you try making your own CROISSANTS for your tea time with your loved ones? Don't wait until it is your last day in this world to decide that YOU CAN DO ANYTHING YOU WANT :) DO IT! And remember to DO IT WITH LOVE.

Ingredients:-

550g Strong Flour
50g Sugar
7g Salt
25g Unsalted Butter
50g Yeast
250g Milk
5g Liquid malt
300g Unsalted butter/pastry margarine (flat block)

Method:-

1. In a bowl, mix flour, salt, sugar and yeast.
2. In a separate bowl, mix egg with milk.
3. Make a well in the flour and add the liquids bit by bit to combine and make a dough.
4. Add first part of the butter and liquid malt and knead dough.
5. Wrap and rest in the fridge for 30 mins.
6. On a floured surface, roll dough into approximate rectangle shape (12'' x 24")
7. Spread butter block/pastry margarine on 3/4 of the dough. Fold in the 1/3 part of the dough not covered with butter onto part of the dough that is covered with butter (leaving only 1/3 of the dough with the butter still exposed). Then, fold in the remaining 1/3 part of the dough onto the earlier fold. You will now get a smaller rectangle-shaped dough. This is called a 'three-fold'.
8. Rest dough in chiller for 30 mins.
9. On a floured surface, place the dough with the shorter side in front of you. Roll out dough again by moving the rolling pin straight down away from your body, while maintaining an approximate rectangle shape, to about the length of step no. 6. Make another 'three-fold'. This is considered 'one turn'.
10. Roll out dough again and make three-folds twice more to make up
3 turns, resting dough for 30 mins in the fridge in-between turns.
11. Cling-wrap and rest dough for several hours or ideally ovrnight, then dough is ready for makeup.
12. On a floured surface, roll out the dough into a large rectangle piece of about 0.5cm thickness. Using a knife, cut off the uneven sides.
13. Using the length of your palm to measure width, cut a long rectangle sections of the dough. Then cut out triangle sections.
14. Place a triangle with the pointed end away from you, with a knife make a small vertical slit at the approximate centre of the triangle base. Gently pull the split ends of the slit away from each other and tuck into the dough and roll the dough away from you using your fingers (moving your fingers/palm away from your body).
15. Make sure that the pointed wnd of the triangle ends up underneath the finished croissant. Repeat until all dough is used up.
16. Lay croissants on a tray lined with parchment paper. Proof by placing a damp cloth over the croissants and placing in a switched-off oven with an internal tempreature of about 28C for 30 mins (or simply leave outside if your country's room temp is about the same).
17. Brush with egg wash and bake at 170C for 20 mins.