Ingredients:
Gold Medal bread flour: 100g; Gold Medal all-purpose flour: 100g; Warm water: 120g; Butter: 20g; Butter (for folding): 120g.
Additional ingredients:
Yeast: 3g; Granulated sugar: 10g; Salt: 4g; Milk powder: 15g.
Flavor: Original; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Detailed steps for making Traditional French Croissants
Prepare all ingredients in advance.
Place liquid ingredients in the bread bucket, followed by the dry ingredients. Use the kneading function for 15 minutes until the dough reaches the expansion stage.
Add softened butter and knead for another 5 minutes until the dough reaches the complete stage.
When the dough is lifted, a tough film should appear.
Roll the dough into a large square and roll the butter into a small square.
Pinch the dough from all sides and seal it tightly. Freeze for 30 minutes.
Take out the dough and roll it into a long strip.
Fold it like a quilt, freeze for 30 minutes, then repeat steps 7 and 8, and freeze for another 30 minutes.
Roll the dough into a long strip and cut it into triangles.
Roll from the bottom of the triangle upwards.
Place on a baking sheet and brush the surface with egg wash after the dough has risen to 1.5 times its original size.
Preheat the oven to 200 degrees Celsius and bake for 18 minutes.
