Posts

Showing posts from October, 2012

The Kitchen Juggler's Croissant For Tea

Image
Making a flaky croissant with perfectly structured layers is one of the ultimate satisfaction in the art of bread and pastry baking. The inside should stretch as it is pulled apart followed by the instant aroma of the buttery and sweetness of this lovely pastry that fills the air much faster than the steam that emits from between the buttery layers of the flaky crusts.
         There are many croissant recipes but I prefer this becaue it proves faster and it calls for a fewer ingredients. The folding part is 3 times single fold (if you’re unfamiliar with the rules of folding pastry, you can refer to this site:  http://www.elclubdelpan.com/en/bread-encyclopedia/single-fold-or-tri-fold-method.  

      I do however,  make a book fold to my dough just to get that extra layers.  You can always experiment with the folding part to see the result you’ll get.

Ingredients: Flour  500g Sugar  50g Salt  12g Yeast  20 Water  300g Butter for folding  300g OR 250g margarine
        Mix the dry ingredient…