Croissant 法式可頌 (Air baked)

Currently, I am going into this puff pastry craze.  I have done Croissant  法式可頌 a couple times before and all were failures.

I must be crazy to attempt Croissant in this temperature.  I have a friend who is so into it that she actually airconditioned her kitchen to attempt this quest.

Well, I have neither the budget nor the kitchen structure that allows it to happened but that did not deter me for trying.

So this time round, I was wondering whether I can produce something edible.  At least with no oil oozing out from the pastry.

I am so thrilled when I saw how nicely puffed up these babies!  with no oily mess!

Learning: Yes, the layerings are horrible and there are tons of improvement to be made.

I am pretty contenteded with this attempt.

I hope to get better result next round.

What you need:

300g bread flour
4g instant yeast
6g salt
24g sugar
150g water
20g milk powder

150g unsalted butter

Method:

Place butter between 2 large sheet of plastic.  Fold the edge to 10cm X 10cm.    Using a rolling pin to pound the butter to the thickness of 1/2 cm thick. .  Chill.

In a mixer, combine all ingredients and knead into an elastic dough.  Pass window pane.

Shape dough into a ball.  Cover and leave it at room temp to proof for 30 mins and then chill for 4 - 6 hours.

Degas dough.

Roll dough into a cross.

Place chilled butter in the centre and fold down all edges.

Using rolling pin, press in the centre and move toward the edges up and down.

Roll into a rectangle.  Fold into thirds.   Chill for 30 - 40 mins.

Repeat the pressing, rolling, folding and chilling process 3 times.

Roll the dough into a rectangle, cut into a triangle 9X20cm  Roll it up into a croissant.

Proof for 45-60 mins.  Brush with egg wash.

Bake at 200°C for 15 - 20 mins until golden.
Air bake at 195°C for 4 mins or 3 mins for a light colour.

Enjoy!