Crookies

Crookie

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:

Mix all [A] ingredients except butter and knead. Add butter and knead (target dough temp: 25°C / 77°F). Wrap and refrigerate overnight.

Prepare the cookie dough:

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

Divide 350 g of cookie dough into 10 pieces. Wrap all dough 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. Encase the butter sheet and press the rolling pin upward and downward from the center to help the butter adhere to the dough. 

  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.

    Recipe Recipe

  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. Mark 7 cm intervals on the bottom, stagger points on top to form triangles, then cut along the lines.

  10. Stretch one triangle slightly. Place cookie dough on top and roll from the wide end to the tip.

    Recipe Recipe

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

    Image 1 Image 2

  12. Preheat to 220°C (428°F). Bake at 200°C top / 190°C bottom for 18 min.
    After 15 min, vent steam and bake 3 more min.
    Baking time and temperature will vary depending on the type of oven.

  13. While the croissants are cooling, roll out the remaining cookie dough to a thickness of 5 mm. Cut it into 10 pieces.

  14. Place the cookie dough pieces on top of the croissants.

  15. Bake at high heat 180°C (356°F) and lower heat 180°C (356°F) for 18 minutes.


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