Sunday, September 29, 2013


So happy with yesterday's baking. My uncles are coming from Johor. So I decided to make some for them.  This time, I would like to try a new recipe. Google searched few recipes, somehow I decided to pick this as a try  ( ).

Compared with yesterday's , I prefer this recipe. So, I would like to share the recipe here too.

• 240g bread flour
• 90ml luke warm milk
• 5.5g instant yeast
• 30g egg
• 1 tbsp sugar
• 1/2 tsp salt
• 60ml milk
• 115g pastry margarine

1. In a large mixing bowl sift the flour and salt.

2. Mix the yeast with the 90ml luke warm milk, stir until dissolved and pour it into the flour.

3. Mix a little bit (the mixture is going to be dry) and add the sugar and egg. Bring the dough together slowly adding the 60ml milk.

4. When all the milk is added the dough is going to be quite sticky. Don't panic and definitely don't add more flour.

5. Knead until doesn't stick. It's going to be around 7-10 minutes. Place the dough into a clean oiled bowl, cover with plastic foil and let it rise until double in volume.

6. Meanwhile work the margarine. Remove the margarine and place on a plastic foil. Cover with plastic foil and with the rolling pin, flatten the butter until it forms a sheet about 3/4 inch thick.Put the margarine back in the fridge.

7. When the dough has doubled in volume, punch it down, cover again and place it in the fridge until double in volume again.

8. When the dough has risen for the second time, place it on a floured surface, roll it our into a 12 inch square. Place the sheet of margarine in the middle and fold the corners of the dough over the butter like an envelope, tucking the edges to completely hide the butter.

9. Roll the dough into a rectangle, about 3/4 inch thick, twice as long as it is wide.Roll the upper third down and the bottom third up. Wrap in plastic foil and chill for 20 minutes.

10. Take the dough out of the fridge, turn to 90 degrees, roll out into a rectangle and fold again. Chill for 20 more minutes, wrapped in foil.

11. Roll if out again, turning the dough, and fold one more. Chill for 20 more minutes whapped in plastic foil.

12. Flour your working area.vRolls the chilled dough out into a 25X13 inch rectangle. Cut into triangles. Roll the croissants starting from the wide side toward the sharp point.

13. Place the croissants on a baking sheet, spaced well apart. Leave to rise one last time until double in size.

14. Meanwhile heat the oven to 180c. Brush the croissants with egg wash and bake until puffed and golden, for 13-17 minutes depending on their size.

Enjoy (@*@)

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