They look like croissants, don't they? They do taste like croissants but they don't have the texture of a croissant. These are my quick croissants which I have baked for the first time for the Bake Along theme.
I know it is not easy to produce light, buttery crisp type of croissants at home. In fact, I do have a recipe which I think is doable if I have more practices. I will post it here if I can achieve it. Meanwhile, here is the quick version which is not too bad if eaten with jam. It has all the buttery taste minus the tender crisp. There is no melt on the tongue texture. The interior has layers but dense and doughy. If you're not fussy, I think this is passable. I had worse croissants in a remote international hotel somewhere in China
Makes 8 big croissants or 15 mini ones
250g strong breaed flour
150g cold unsalted butter, cubed
120ml lukewarm milk
7g active dry yeast
1/2 tsp salt
1 egg yolk
1 tbsp milk
- Place yeast in a bowl. Add sugar and milk. Set aside to cool completely
- Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.
- Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.
- Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide.The dough is pretty hard to work with at the beginning but will come together while rolling and folding.
- Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.
- Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps three more times, giving the dough a total of four times of rolling and folding.
- Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.
- On a lightly floured surface roll the dough into a rectangular of 16 inches x 10 inches. Cut the dough into triangles, it will make about 8 triangles.
- Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.
- Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.
- Preheat the oven to 230C. Brush the croissants with egg wash.
- Bake for 8 minutes than reduce the oven to 190C and bake for another 10-15 minutes until deep golden brown.
- Cool on wire rack before serving.
This post is linked to Bake Along hosted by Zoe from Bake for Happy Kids, Lena from
In the time of those kings, the God of Heaven will set up a kingdom that will never be destroyed, nor will it be left to another people. It will crush all those kingdoms and bring them to an end, but it will itself endure forever. Daniel 2:44