Hi everyone,
My name is Rose.
I would like to ask you for a favor and try a croissant recipe that I have been working with for quite some time already. It has shown stable success in my kitchen but I want to hear more from others' as well.
Your feedback and comment will be a great support for me.
Here is the ingredient list for recipe:
Dough:
- 200g (preferably bread) flour
- 7g fresh yeast
- 120 ml cold milk
- 15g sugar
- 4g of salt (3g if you use salted butter in the dough)
- 20g unsalted butter, at room temperature
Butter:
- 112g cold unsalted butter
Egg wash:
- ½ egg
- 1 tbsp. water
Detail about the instruction (which is very long post to retype here) can be found here in my blog post: http://simplyafoodblog.wordpress.com/2012/05/08/croissant-and-everything-laminated-my-revised-recipe-for-beginners-my-croissant-chronicle-part-1/
I also include all the batches that I made here:
http://simplyafoodblog.wordpress.com/2012/05/10/croissants-ans-everything-laminated-part-2-my-croissant-chronicle-how-it-all-began-lessons-and-tips-learned/
If you are interested to help, kindly follow on the link. This is not spam in any way, I have spend a lot of time and effort on my posts. I would highly appreciate if you could try this recipe out and give out feedback and suggestion to make it better.
Thank you very much in advance!
Rose,
Replies
Hi Rose.
I went into your link and I must say that you have nailed it. ! ! !
Well done !
There are very few recipies and blogs with photos that I have seen with such a good result.
Your finished crumb looks perfect. (Batch 5)
Just a reminder to all........Pastry dough MUST rest after your rolled folds. With a good recipie, correct mixing and resting times you too can nail it.
Watch your temprature ! ! ! - 190deg in you little oven should be ample. Rather that-than too brown.
All the best for your future Rose.
10/10 *****
Hi Polenta,
Thank you for your support. :) I have gone the long way in order to achieve what I did. Anyhow, things finally paid off.
And I totally agree with your comment about resting with laminated dough. The more time resting, the easier the rolling process. Win-win situation, honestly.
Rose,
Hi Rose,
I bake your recipe this morning for the breakfast, but I change the yeast for my starter and I had a very good result!
I started yesterday and my mass rest 2 hours between fold and fold.
Very good recipe, I thinking in at to my cafe menu.
Thanks!
mmmm..you're recipe looks delish.. :) wanna try it.. :) anyway, I supply baking needs so if any of you guys are looking for baking needs supply then just messga eme, okay?! see you here guys!