-
1
Add all of the batter ingredients into the bread machine and set it to make the dough.
-
2
Once done, cover it with plastic wrap and let it sit in the refrigerator for 30 minutes.
-
3
Cover the butter insert sheet with cake flour (not included in the ingredients) and roll it out thinly to a 20cm x 30cm shape and once done, chill it in the refrigerator.
-
4
Dust some bread flour onto the counter top and roll out the dough you made in step 1 into a 60cm x 30cm shape.
-
5
Place the butter from Step 2 onto the center of the dough.
-
6
Now fold it into three layers.
-
7
Wrap it with plastic wrap and let it chill in the refrigerator for 30 minutes.
-
8
Then take it out and roll it back out to a 60cm x 30cm shape.
-
9
Fold it again into three layers and roll it out once again.
-
10
Divide the dough into halves and roll each one into 40cm x 18cm pieces.
-
11
Then cut them into triangular shapes.
-
12
From the edge, roll them up.
-
13
Place the seam edge on the bottom because they are going to expand.
-
14
Make sure to leave space between them.
-
15
Spray water on the surface of the dough and then let the dough rise at 35C to 40C.
-
16
(Your oven's bread-rising setting.)
-
17
Next, coat the surface of the croissants with a beaten egg (not listed in the ingredients.)
-
18
Preheat your oven to 180C, let them bake for 10-15 minutes, and they are done!
-
19
If you gather together all of the dough scraps, you can use it to make mini croissants.
