Ingredients: (Yield: 10 crookies)
[A]
・Semi Strong Flour (100%) 500g
・Sugar (10%) 50g
・Instant Dry Yeast (1%) 5g
・Salt (2%) 10g
・Milk (25%) 125g
・Water (33%) 165g
[B]
・Unsalted Butter (4%) 20g
(Room Temperature)
・Unsalted Butter (50%) 250g
(for Butter Sheet)
Total croissant dough weight: 875g
[C]
・Cake Flour 380g
・Unsalted Butter 170g
・Granulated Sugar 180g
・Baking Powder 5g
・Cocoa Powder 15g
・Chocolate Bar 60g
・Chocolate Chips 40g
・2 Whole Eggs
Products:
RS201/SB-04
PF102W
Prepare butter sheet:
1. Wrap up 250g butter with plastic wrap and roll out using a rolling pin or Dough Sheeter until it is flat (into a 15cm x 15cm square).
2. Chill in the fridge.
Prepare the dough:
Combine the dough ingredients [A] and knead until the dough comes together.
When the dough is almost ready, add [B] and continue to knead.
(Desired finished dough temperature is 25℃)
Wrap in plastic wrap and refrigerate overnight.
Prepare the cookie dough:
1. Mix all ingredients [C] until fully combined.
**Make sure not to overmix.
Take about 350g of the cookie dough and divide it into 10 pieces.
2. Wrap the cookie dough pieces and remaining cookie dough with plastic wrap
and chill in the fridge overnight.
Fold butter into the dough:
1. Roll out the dough using a rolling pin into a rectangle.
Place chilled butter sheet on the dough.
2. Encase the 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, 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, and refrigerate it for 30~40 minutes.
6. Take out the dough from the refrigerator. Rotate the dough 90° (so that the
center seam is oriented vertically) and roll like steps 4 and 5.
7. Repeat step 6 one more time.
After the third fold, wrap it and refrigerate it for 50 minutes.
8. Roll out the dough to 2mm thickness.
9. Make marks at the bottom of the dough at 7cm 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. Place the cookie doughpiece on top of it and roll the triangle from the wider end to the tip.
11. Proof at 28 ℃ for about 90~120 minutes until the croissants double in size.(Proofing time will depend on how fast the dough rises)
12. Preheat the deck oven at 220℃, bake at top heat 200℃ and lower heat 190℃ for 18 minutes.
After 15 minutes, open the oven (or the damper) to release the moisture from the dough and continue baking for 3 more minutes.
13. While the croissants are cooling, roll out the remaining cookie dough to a thickness of 5mm. Cut it into 10 pieces.
14. Place the cookie dough pieces onto the croissants.
15. Bake at top heat 180℃ , lower heat 180℃ for 18 minutes.
