Culinary art !!!
Hy guys how are you today? Hopefully all of you in good condition. So guys today today is tuesday, where today me and my team want to make croissant again. What do you think about our croissant today? Is it will be good or not?
Ok now i’m in the kitchen at 07.15 am and also mu friend. Me and my team preparing the tools and ingredients to make croissant
After the tools and ingredients are complete, we will make abandon if croissant, after all the abandon mix, the abandon will be proofing in 1 hour. Whie waiting the proofing, we will cleaning all the tools we used and put in their place.
Alhamdulillah the abandon have done in proofing, now we will fold the abandon and adding fatt, after that save it in the freezer in 30 minutes in 2 times.
After the third fold, we put it again in the freezer to make it fix that the fatt is not out and melt. After that we will make abandon croissant like sickle moon and checking in 2 hours
Now we will bake the croissant in 250C
While waiting the croissant in bake, we are doing general cleaning in working area in the pastry.
Alhamdulillah our croissant have done in bake, and our lecturer check it. And alhamdulillah our croissant is good yeeyyy
Thanks to our lecturer and our senior who have been giude us how to make croissant, hopefully it will be useful for me and my team, and also will be reward for all of you. Thank you
CROISSANT
Ingredients
450 gr Milk
8 gr Instant yeast
30 gr Sugar
15 gr Salt
80 gr Butter,soft
800 gr Bread Flour
450 gr Butter
Procedure
Mixing:
Straight dough method
Scald milk, cool to lukewarm and dissolve yeast. Add remaining ingredients except last 1 lb (450 g) butter. Mix into a smooth dough.
Do not over mix.
Fermentation:
1 hour at 80°F (27°C)
Punch down, spread out on flat pan, and rest in retarder 30 minutes.
Roll in last amount of butter and give 3 three-folds rest in retarder overnight.
Makeup:
See figure 30.20 on page 929.
Proofing :
80°F (27°C). Egg wash after proofing.
Baking :
400°F (200°C).
No comments:
Post a Comment