My Wonderfood: DAILY ACTIVITY (English Version) #21

"With hard work we will appreciate the results of our own sweat more"

-Sinar Galesong

#MY CROISSANT TEAM Episode 3

Today is not as bad as the previous day ... because we have already begun to understand in making croissants ... we could say yes 60% is it hehe

Tips from me, you must to be calm and avoid negative thinking, worry, and anxiety. just calm down if you want to make the bread ... and don't forget to cook it with your heart guys ... mmm, start loving what you do ... why my croissants always fail in the beginning? because I didn't like making croissants first and at the beginning I was always negative thinking and worry..
now i also learn that,actually cooking is the first important thing is... with a calm heart and don't be quick in making it also the main thing is... keep calm and don't forget to pray too hehe

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As usual in the morning.. I prepare all the ingredients to make croissants ...

Continued by mixing the dough, proofing, then putting croissant fat in it and also resting the dough in the freezer

Everything went smoothly until when we started the rolling process on dough sheeter
And finally we start to bake in the oven ...

30 minutes later the croissant is cooked
waww the results turned out to be better than before ...
We were very happy ... because of our development in making croissants from day to day even better👌👌👌

We also confidently showed our croissants to Mr. Faishal and when we showed him he said that a few minutes more croissants would be perfect because underneath it had not expanded so that our proofing was not long or it could be when we put it in the oven we did not carefully put it so that there is a shock that causes the bottom to not expand

Pak Faishal finally gave us another chance to make croissants ... we were happy to accept it. because by repeating we can know how to make good and right croissants ..

At this time I will give you my croissant recipes 💕

Ingredients :
450 gr milk
8 gr instant yeast
30 gr sugar
15 gr salt
80 gr butter,soft
800 gr flour
450 gr butter

How to make?
1. Mix flour, sugar and yeast then pour the milk slowly then mix well until mixed then add butter stir again and the last add salt

2. Don't stir until smooth. if it's finished, place the dough in a bowl and leave it for 1 hour (cover with napkin clean and wet)

3. If it's been 1 hour, take it and do the rolling process, then put the fat croissant in it and fold it with a single fold

4. Then put it in the freezer for 30 minutes

5. Remove and roll again.. you can roll manually or with dough sheeter. But this time I used a dough sheeter. After that fold again with a single fold and put the freezer back for 30 minutes

6. Do it again as before.. rolling then fold with the folds of the single again. So we do 3x the single fold. Put it back in the freezer for 30 minutes

7. Take a croissant from the freezer then roll back for the last.After that measure and shape then fold the croissant.