I. Ingredients:
1. Dough Ingredients:
| Ingredient | Weight (g) |
|---|---|
| Bread Flour (No. 13) – Hipro | 1,000 |
| Magest Sweet Dry Yeast | 14 |
| Salt | 15 |
| XXL Bread Additive | 5 |
| Granulated Sugar | 120 |
| Cold Water | 450 |
2. Rolling Butter:
| Rolling Butter | 600 |
3. Egg Wash:
| Chicken Eggs | 2 |
* Dissolve the above ingredients and strain through a fine sieve, cover tightly and keep in a cool place.
4. Equipment:
• Baking oven
• Proofing cabinet
• Freezer
• Dough mixer
• Baking trays
• Small scale
• Two-way dough sheeter
II. Instructions:
Step 1: Mixing the Dough
• Put all ingredients from “1. Dough Ingredients” into the dough mixer.
• Mix on low speed until the ingredients are evenly combined, about 1 minute.
• Switch to high speed and mix the dough until it develops a strong gluten network (thin, shiny, elastic, and resilient).
• Round the dough into a ball, roll it out into a rectangle about 1.5cm-2cm thick, cover tightly, and place it in the freezer for about 30 minutes.
• Roll the butter into a 25x30cm rectangle and keep it in the refrigerator.
Step 2: Rolling the Dough: Roll in a 4:3 ratio
• Place the dough on the sheeter, roll it out so that the dough block is twice the size of the butter sheet, then enclose the butter completely.
• Roll the butter-enclosed dough into a long sheet about 4-4.5 times its original length and fold it into 4 layers. Cover the dough sheet and let it rest in the refrigerator for about 30 minutes (temperature 0-5°C).
• Roll the chilled dough sheet to about 3-3.5 times its length and fold it into 3 layers. Cover the dough sheet and let it rest in the refrigerator for about 30 minutes (temperature 0-5°C).
• After resting for 30 minutes, take the dough sheet out and roll it thin to about 4mm, then cut and shape it.
Bước 3: Shaping and Proofing
• Use a knife to trim the edges of the dough sheet to make them even and straight.
• Use a knife to divide the dough sheet into equal pieces and cut each piece diagonally to form equal triangles.
• Gently stretch each triangle to make it slightly longer. Make a small straight cut at the base of the triangle, fold the two bottom corners upwards, and roll evenly from the base to the tip to create the croissant shape.
• Place the pastries on baking trays lined with parchment paper and put them in a proofing cabinet at a temperature of about 24-26°C, humidity of 70-85%, for 2-3 hours, until the pastries have doubled or 2.5 times in size.
Step 4: Baking
• Preheat the oven 15 minutes in advance to 190/180°C (top/bottom heat).
• Brush the proofed pastries with the egg wash.
• Bake in the preheated oven for about 12-17 minutes, depending on the size of the pastries.