Tried to make croissant again this time with chocolate flavor.
I might not fold enough for making pattern so it didn’t turn it great. But chocolate flavor was good idea & taste good too.
I’ll try this recipe again soon.Croissant is very delicate dough. Keep chill & be patient.
===== Ingredients =====
All purpose Flour 500 g
Sugar 4 Tbsp
Active dry yeast 1/2 Tsp
Salt 1/4 Tsp
Warm water 150 ml
Butter 30 g
Milk 130 ml
Cocoa powder 2 Tbsp
-For butter sheet
Unsalted Butter 280 g
===== Recipe =====
Place the sugar, yeast into bowl and add warm water into
let activate yeast for about 5 minutes.
Put flour, salt into a large bowl and pour yeast mixture.
Mix until all dough come together.
Knead by hand until smooth surface.
Cover dough and keep to warm place(I keep inside of oven. just turn on the light)
Let rise until double in size about 50-60 minutes.
Prepare butter sheet.
((( Keep butter chill!! do not melt!! )))
Make the butter flatten with rolling pin.
Store in refrigerator until use.
Take out the dough from refrigerator & roll.
Make flatten & place butter in middle of the dough.
Fold and pinch the end.
Roll the dough until double length & fold 1/3 each side of the dough.
Roll again & fold 3 times.It makes dough pattern.
During the rolling if butter became soft, keep in refrigerator until chill.
And keep processing.
Cut in triangle shape.
Cut middle of base about 1.5 cm depth & roll gently.
Place on baking sheet, spray some water.
Let rise until double in size for about 30-45 minutes.
Preheat oven for 220°C or 428°F.
Bake for 15-20 minutes.
===== Related Video =====
100% Whole Wheat Bread Recipe
Soft & Fluffy Homemade Bread Recipe
Cookie Bread Recipe
===== Equipment =====
Camera: Fujifilm X-T20
Tripod : Neewers 60″ Carbon
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Original of the video here