croissants

Ingredients

Bread flour 340gm 

Chilled Butter 285gm 

Dry Yeast 15gm 

Milk 240ml 

Sugar 20gm 

Honey 15ml 

Salt 10gm 

Method

-Dissolve the yeast in the cold mlk,add sugar ,honey and salt.mix well.

-add in all the flour,using a hook start to make a dough is slightly firm but not rubbery,do not over mix.

-chill or freeze the dough until firm or same consistency as the butter.

 

 

 

-Roll the dough  into a rectangular or using English method to enclose the butter.

-Give the dough 3 single turns.

-rest the dough for 20 minutes for every turn.

-bake product 210"C until golden colour....