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1
Take the butter used for folding, roll it out to a 15 x 15cm sheet and chill in the refrigerator.
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2
Set 10 g of butter to warm to room temperature.
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3
Put the ingredients into a bowl and mix together.
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4
Stir in the water.
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5
Add the bread flower and cake flour into the bowl.
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6
Stir well until the dough comes away from the sides of the bowl.
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7
Gather the dough and knead by hand for 10 minutes.
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8
Break up the room temperature butter into small pieces and knead it into the dough.
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9
Continue kneading until the butter is completely incorporated.
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10
Punch down the dough!
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11
Now bring the dough together into a round loaf and cover it with a damp tea towel.
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12
Let the dough rest for 15 minutes.
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13
Dust your rolling pin with flour, and roll the dough out to a 20 x 40 cm rectangle.
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14
Place the butter sheet in the center and fold each wing of the dough over the sheet.
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15
The dough should now be folded into thirds.
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16
Turn the dough 90 degrees and repeat the rolling and folding process.
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17
Put the dough in the freezer for 15~20 minutes to chill and rest.
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18
Repeat this step 2 more times.
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19
Roll out the dough to 20 x 40 cm.
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20
Cut the dough into isosceles triangles.
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21
Cut a 1 cm slit into the short base of the triangles.
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22
Lightly flower and stretch out the triangles.
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23
Roll them into a croissant shape, spray them so they are damp, and let them rise for a second time.
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24
Preheat the oven to 190C
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25
Brush the risen croissants with the eggwash and bake for 15~20 minutes.
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26
Finished!
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27
These croissants are delicious just as they are, but I like to dust them with powdered sugar before eating.
