[No Fold] the world's easiest way to make croissant скачать в хорошем качестве

[No Fold] the world's easiest way to make croissant

Of course, folding is better. but it's hard work let's make it easy 250g bread flour (strong flour) 135g water 10g eggs (omit if not present) 25g sugar 5g salt 5g yeast 20g room temperature unsalted butter (filling) room temperature unsalted butter 110g 1. After fermenting at room temperature for 30 minutes, you can make a more savory croissant by fermenting it in the refrigerator for at least 1 to 12 hours at low temperatures. 2. It is difficult to make croissants in summer when the temperature is over 30 degrees. 3. Be sure to use soft butter (do not melt it in a microwave, take it out of the refrigerator a few hours before work) 4. When cutting, cut the croissant to the size you want to eat. (However, 4~6mm thickness is recommended) 5. If you apply egg water (1 egg + 1 spoon of water) instead of milk, a shiny roast color appears