-Patrick Suskind
#THE LAST EPISODE OF MY CROISSANT TEAM
Like yesterday, we were given another chance to make croissants ... Actually yesterday's croissants were good but just not perfect. And hopefully this time our croissants will be perfect, as expected by Mr. Faishal and friends, of course :)
We started preparing materials, weighing them with concentration and also making them wholeheartedly ..
We have begun to feel comfortable and also like the way of making croissants.
Unexpectedly, for almost 6 days we made croissants ...
At first we felt pressured but now we have felt the wisdom of all these failures.
We are more understanding and we also know what are the causes of the croissants and tips for making croissant too ...
You could say all of our efforts will pay off at the end of this episode ...
Want to know how the ending of this story? Just read it, ~~~
***
Our mood today is good ... it's one of the keys to making bread too ... I have to KEEP YOUR MOOD hehe don't get angry first ... or it will fail again with the croissant :(
After we prepared all the ingredients, we began to stir the ingredients with dough mixer
Flour already, sugar, yeast too ... then start we put the milk little by little into it ... until the dough starts to mix evenly .. after mixing, we put 1 egg in it .. and stir again with mixing dough ... then the last don't forget to give salt ... don't add salt along with yeast because the two ingredients when mixed will react negatively to each other, which causes the yeast to die and not expand ..
After the mixing process, we put the mixture into the bowl and let it proofing for 1 hour and continued by rolling and putting the mixture in the freezer up to 3 times and we folded it with folds of the single which was also 3x
Our previous mistakes were also due to the folds. we use single and double folds ... which should be for beginners to use 3x singles ... single and double are actually not used to fold it but in the way we make it we have to use the term fast already ... we are beginners so sometimes still confused and also the manufacturing process is long so it would be nice to use a 3x single because it's safer
The dough began to enter the oven ... we were confident that the croisaant would be ready ... But when it opened it turned out to be like yesterday ... the dough pores are not expanding at the bottom ... but dont worry i'm still have other croissants in the oven ... because we made it in 2 doughs
titt titt tittt oven rang, indicating it was time for us to open the oven ... and we began to lift and divide the croissant to see the results inside ... and apparently ...
jeng jeng jeng
Alhamdulillah ... Yayyyy croissants are also fully profied and the pore pores are expanding all ...
I'm happy today ...
We cried in tears because of our success in making croissants ...
Unexpectedly it turned out that we could do that too ...
Friends and seniors also congratulate us for successfully making a croissant yayyyy
And when we showed our croissants to Mr. Faishal... Mr. Faishal also gave a positive response to us ... because our croissants were good and crunchy ...
Alhamdulillah
***
And now I will share the recipe that I used to make special croissants for all of youđź’•
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
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
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.
8. After that, let the croissant proofing back for 2 hours. don't forget to close the croissant with baking paper on top when proofing it ...
9. After 2 hours have passed ... rub the croissant with egg wash on top of it then bake the croissant in the oven for about 20 minutes.
10. Croissants ready to be served
***
And this is the result of our croissants ... can you see the difference from the one before?
(intial start experiment)
(Yesterday's experiment whose bottom has not fully expanded)
(and this is the result of being our last croissant)
What do you think? it's good right? Hehehe...
Oh yeah I will write a few tips to make croissants that I got during this study.
1. Weigh all ingredients correctly
2. Don't mix salt and yeast during the mixing process
3. Make sure that you use butter instead of margarine
4. Save the croissant in the freezer instead of the chiller
5. after mixing let the dough proofing first for 1 hour do not immediately rolling and put into the freezer
6. fold using a single with 3x (for beginners)
7. Rolling carefully
8. Don't be rushed, make sure to stay calm and in a good mood
9. You can use a dough sheeter
10. Last proofing for 2 hours
11. When placing croissants in the oven. put it carefully so that the croissant is not shaken and unsteady
12. Don't forget to brush the egg wash when the croissant wants to bake
13. Now this is the important thing, do it sincerely and also with your heart. don't be like an element of coercion or anything else because this is also one of the most important factors that causes this croissant to fail ...
Okay, this is our croissant series ...
We as a croissant team
Clarissa, Ayu, Rendy and Anjani also resigned ... see you in another story ...
Bhay bhayy ... don't be bored with us,kkkk
Love u guys~~
Happy cooking~~ ❤❤
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