Crookies

Yield: 10 crookies

Ingredients

[A]

Semi-strong flour: (100%) 500 g
Sugar: (10%) 50 g
Instant dry yeast: (1%) 5 g
Salt: (2%) 10 g
Milk: (25%) 125 g
Water: (33%) 165 g
Unsalted butter: (4%) 20 g

Dough weight: 875 g

[B]

Unsalted butter, chilled: (50%) 250 g

[C]

Cake flour: 380 g
Unsalted butter: 170 g
Granulated sugar: 180 g
Baking powder: 5 g
Cocoa powder: 15 g
Chocolate bar: 60 g
Chocolate chips: 40 g
2 eggs

Products:
RS201/SB-04
PF102W

Instructions

Prepare the butter sheet:

Wrap 250 g of butter [B] in plastic wrap and roll it into a square measuring 15 cm x 15 cm. Refrigerate.

Prepare the dough:

Combine the dough ingredients [A], except for the butter, and knead until the dough forms. When the dough is nearly ready, add the butter and continue kneading. The desired temperature of the finished dough is 25°C (77°F).
Wrap in plastic wrap and refrigerate overnight.

Prepare the cookie dough:

Mix all the ingredients [C] until fully combined.
Be careful not to overmix.

Take about 350 g of the cookie dough and divide it into 10 pieces.
Wrap the cookie dough pieces and the remaining dough in plastic wrap and refrigerate overnight.

Prepare the dough:

1. Roll out the dough using a rolling pin into a rectangle.
Place the chilled butter sheet on top of the dough.

2. Enclose the butter sheet in the dough and press several times with the rolling pin, rolling the dough outward from the center.

3. Lightly flour the laminating surface and the dough. Adjust the dials according to the dough thickness.

4. Gradually roll the dough, adjusting the thickness to 5.0 mm.
Flip the dough over to prevent it from sticking to the laminating surface.
Flour the surface and dough if necessary.

5. Once rolled out, fold the dough into thirds, wrap it, and refrigerate for 30 to 40 minutes.

6. Remove the dough from the fridge. Rotate the dough 90° (with the central seam oriented vertically) and roll as per steps 4 and 5.

7. Repeat step 6 once more. After the third fold, wrap and refrigerate for 50 minutes.

8. Roll the dough to a thickness of 2 mm.

9. Make marks along the bottom of the dough at intervals of 7 cm.
Repeat by drawing between the marks at the top to form isosceles triangles. Use a knife to cut the dough along the previously marked points.

10. Take one triangle and stretch it slightly to make it longer.
Place a piece of cookie dough on top and roll the triangle from the widest end to the point.

11. Let rise at 28°C (82°F) for about 90 to 120 minutes until the croissants double in size.

12. Preheat the oven to 220°C (428°F), bake at high heat 200°C (392°F), and lower heat 190°C (374°F) for 18 minutes.
After 15 minutes, open the oven (or vent) to release moisture from the dough and bake for an additional 3 minutes.