Croissant Recipe

Croissant with clear layers! (๑•᎑•๑)
It features crispy crusts and moist crumbs.
Butter’s savory flavor is fantastic.

It is possible to make croissants easily at home by applying No Knead method.
kneader is not necessary.
You do not need to use a lot of force for dough.

Mukgling’s baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

(B’s (%) = Baker’s Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation
B’s (%): 100%, Tr (g): 200g strong flour(Bread Flour)
B’s (%): 10%, Tr (g): 20g sugar
B’s (%): 2%, Tr (g): 4g salt
B’s (%): 3%, Tr (g): 6g skimmed milk powder
B’s (%): 9%, Tr (g): 18g butter
B’s (%): 2.5%, Tr (g): 5g instant yeast
B’s (%): 5%, Tr (g): 10g whole egg
B’s (%): 50%, Tr (g): 100g water (21℃)

■ Pastry butter
B’s (%): 54.5%, Tr (g): 109g roll in butter(pastry butter)
(30% of the amount of Dough)

■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in bowl and put instant yeast.
   After 1 minute, mix evenly the instant yeast.
2. Evenly mix the sugar, salt, and skimmed milk powder,
then dissolve in the bowl.
3. Add whole egg and mix.
4. Gently dissolve the butter into the bowl and mix.
5. After adding flour
   Mix evenly until the flour is invisible (dough temperature 22℃)
6. Fold the dough several times with your hand and make it round.
7. Cover the vinyl and leave the refrigerator for 15 minutes.
8. After 15 minutes of rest, the first fold (folding)
   It folds until it becomes a elastic ball shape.
9. Cover the vinyl and leave the refrigerator for 15 minutes.
10.After 15 minutes of rest, the second fold (folding)
   It folds until it becomes a elastic ball shape.
11.Round in a ball shape.
12.Cover the vinyl and leave it at room temperature for 20 minutes(dough temperature 24 ℃)
13.After rest at room temperature, wrap the dough in plastic vinyl
   Push in a square shape with a push rod.(Size: 18cm*18cm)
14.Rest in refrigerator for 12 hours
After completion of the 12 hours refrigerated rest,
   After wrapping the pastry butter with vinyl that was stored in the refrigerator
   Push in a square shape with a push rod.(Size: 11cm*11cm)
16.Place the butter on the dough at a 45-degree angle.
17.After pushing the square part of the dough slightly by pushing it,
   Fold the dough slightly while pulling it.
   Press the overlap part of the dough.
   I wrap the butter completely to prevent leakage.
18. Push the dough with a push rod.
19. Cut both sides of the dough
20. 4 Folding 1 time
21. Push the dough flat with a push rod.
22. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
23. Push the dough again.
24. Cut both sides of the dough
25. 3 Folding 1 time
26. Push the dough flat with a push rod.
27. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
28. Push the dough again.
    (Push it until the dough thickness becomes 5mm.)
29. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
30. Cut to an isosceles triangle.
    Base 9cm, height 18.5cm
31. rolling the isosceles triangle.
    (Croissant shape final molding)
32. final fermentation at room temperature after panning (4 hours)
33. During the final fermentation
    Oven preheat(set to oven temperature 250℃)
34. Put the fermented dough into the preheated oven
35. Set the oven temperature to 200 ℃ after putting it in the oven.
    Baking 15 to 18 minutes

■ Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)

#Croissant
#FrenchBread
#Viennoiserie
#Pastry
#HomeBaking

Put water in bowl and put instant yeast. After 1 minute, mix evenly the instant yeast. Evenly mix the sugar, salt, and skimmed milk powder, then dissolve in the bowl. Add whole egg and mix. Gently dissolve the butter into the bowl and mix. After adding flour  Mix evenly until the flour is invisible.

Fold the dough several times with your hand and make it round(dough temperature 22℃). Cover the vinyl and leave the refrigerator for 15 minutes. After 15 minutes of rest, the first fold (folding) It folds until it becomes a elastic ball shape. Cover the vinyl and leave the refrigerator for 15 minutes.

After 15 minutes of rest, the second fold (folding) It folds until it becomes a elastic ball shape. Round in a ball shape. Cover the vinyl and leave it at room temperature for 20 minutes (dough temperature 24 ℃)

After rest at room temperature, wrap the dough in plastic vinyl Push in a square shape with a push rod. (Size: 18cm*18cm) Rest in refrigerator for 12 hours

After completion of the 12 hours refrigerated rest, After wrapping the pastry butter with vinyl that was stored in the refrigerator Push in a square shape with a push rod. (Size: 11cm*11cm) Place the butter on the dough at a 45-degree angle.

After pushing the square part of the dough slightly by pushing it, Fold the dough slightly while pulling it. Press the overlap part of the dough. I wrap the butter completely to prevent leakage. Push the dough with a push rod. Cut both sides of the dough 4 Folding 1 time

Push the dough flat with a push rod. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator. Push the dough again. Cut both sides of the dough 3 Folding 1 time Push the dough flat with a push rod.

After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator. Push the dough again. (Push it until the dough thickness becomes 5mm.) After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator. Cut to an isosceles triangle. Base 9cm, height 18.5cm

Rolling the isosceles triangle. (Croissant shape final molding) final fermentation at room temperature after panning (24℃, 4 hours) completion(final fermentation) Brush top with egg wash Put the fermented dough into the preheated oven (set to oven temperature 250℃)

Set the oven temperature to 200 ℃ after putting it in the oven. Baking 15 to 18 minutes Remove the croissants from the oven and cool Tasting after completion