【Makes about 9 croissants】
・Semi Strong Flour (100%)  250g
・Sugar (10%) 25g
・Instant Dry Yeast (1%) 2.5g
・Salt (2%) 5g
・Milk (25%) 63g
・Water (33%) 83g
・Unsalted Butter (4%) 10g
 (Room Temperature)
・Unsalted Butter (50%) 125g
 (for Butter Sheet)
・Egg Wash Reasonable Amount

(Total Weight 563g)


Prepare Butter Sheet:
1. Wrap up 125g butter with plastic wrap and roll out using a rolling pin or Dough Sheeter until it is flat into a 12cm x 12cm square. 
2. Chill in fridge.
Prepare the dough:
Combine the dough ingredients [A] and knead until the dough comes together.
When the dough almost comes together, add [B] and continue to knead.
(desired finished dough temperature is 25℃)
Wrap in plastic wrap and refrigerate overnight.

Fold butter into the dough:
1. Roll out the dough using a rolling pin into a 24cm x 12cm rectangle.
Place chilled butter sheet on the dough.

2. Encase butter sheet and press the dough multiple times, with the rolling pin, outwards from the center.

3. Lightly flour the sheeter board and the dough.
Adjust the dials, according to the thickness of the dough to laminate.

4. Gradually roll the dough by adjusting the thickness to 5.0mm.
Flip the dough upside down to prevent it from sticking to the sheeter board.
Flour the board and dough as needed.

5. Once rolled, trifold the dough, wrap it up, and refrigerate it for 30~40 minutes.
6. Take out the dough from the refrigerator. Rotate the dough 90°(the center seam is oriented vertically) and roll like step 4,5.
7. Repeat step 6 one more time.
After the third fold, wrap it up and refrigerate it for 50 minutes.
8. Roll out the dough into about 45cm x 18cm long rectangle until 2mm thickness.

9. Make marks at the bottom of the dough at 9cm intervals.
Repeat by following in between the two marks at the top making isosceles triangles. With a knife, cut the dough along the points made earlier.

10. Take a triangle, and gently make it slightly longer. Roll it firmly once and gently roll down the rest, starting from the wider end up to the point of the triangle.

11. Proof at 28 ℃ for about 90~120 minutes until it doubles in size.
(Proofing time will depend on how fast the dough rises)

12. Once proofed, brush egg wash on each croissant.

13. Preheat the deck oven at 220℃, bake at top heat 210℃ , lower heat 190℃ and bake for 18 minutes.
After 15 minutes, open the damper of the oven to release the moisture from the dough and bake for 3 minutes.

* When you bake with a convection oven, preheat the oven to 230℃, and bake at 210℃ for 15 minutes.
Depending on the type of oven, time and temperature will differ.

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