1 ¼ cup of cold unsalted butter, cut into slices 1 cm thick (285 g)
1 egg, beaten
2 sticks of sweet chocolate
Preparation
In a large bowl, mix flour, water, milk, sugar, salt, yeast, and butter.
After the dough starts to clot, turn it over to the clean table.
Gently stir the mixture and form it into a ball, making sure not to stir it.
Cover the dough with plastic wrap and chill for one hour.
Slice the cold butter into three pieces and place it on a piece of parchment paper.
Place a piece of parchment on the butter, and shake it with a rolling pin.
Store parchment paper on butter, use a rolling pin to roll the butter into 7 inches (18 cm) square, ½ inch thick (1 cm). If necessary, use a knife to cut the edges and place the decoration on the butter and keep rolling into a square.
Transfer the butter to the refrigerator.
To roll the mixture, lightly mix the flour. Place the dough on a table, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
Align each corner and form a 10-inch (25 cm) square.
Place a layer of butter over the dough and fold the sides of the dough over the butter, attaching it completely.
Roll the dough with a rolling pin to close the seams, making sure to extend the dough, not spread it.
Transfer the mixture to the pan and cover with plastic wrap. Chill for 1 hour.
Spread the mixture over the surface of the flour to 20 x 61 cm.
Fold the top half in the middle, and remove the excess flour.
Fold the bottom half from the top and turn the dough clockwise to the left. This completes the first turn.
Cover and chill for one hour.
Flatten the dough again two more times, complete three rounds in total and chill for 1 hour between each round. If the dough or butter begins to soften, stop and transfer it back to the refrigerator.
After the last turn, cover the dough with plastic wrap and chill overnight.
To form a croissant, cut the dough in half. Place half in the fridge.
Surface the flour and roll the dough into a long narrow strip, about 8x40 inches (20x101 cm).
With a knife, cut the edges of the dough.
Cut the dough into 4 rectangles.
Place the chocolate on the edge of the dough and roll it tightly in the dough.
Place the croissant on a baking sheet, the side of the stitch down.
Repeat with other parts of the dough.
Brush croissants with beaten eggs. Store the rest of the egg washing in the refrigerator for later.
Place the croissants in a warm place to rise for 1-2 hours.
Preheat the oven to 400 ° F (200 ° C).
After the croissants are proven, rub with one more layer of egg washing.
Bake for 15 minutes or until golden brown and cooked. Serve warm.
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