Vegan Matcha Croissants

Yield: 8 croissants

Ingredients 

[A]

• Semi-strong flour: (100%) 250 g
• Brown sugar: (10%) 25 g
• Instant dry yeast: (1.5%) 3.8 g
• Salt: (2%) 5 g
• Soy milk: (25%) 62.5 g
• Water: (33%) 83 g
• Matcha powder: (4%) 10 g
• Vegan butter: (4%) 10 g 

• Vegan butter, chilled: (50%) 125 g 

Products:
RS101/SB-05
PF102W

Instructions 

Prepare the butter block:

Wrap 125 g of vegan butter [B] in plastic wrap and roll it with a rolling pin or laminoir until it forms a flat square, 10 cm x 10 cm. Refrigerate.

Prepare the dough:

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

1. Roll out the dough using a rolling pin into a rectangle, 24 cm x 12 cm. Place the chilled vegan butter block on top of the dough.

2. Wrap the dough around the butter and press the dough several times with the rolling pin, starting from the center and working outward.

6. Remove the dough from the refrigerator. Rotate it 90° (with the central seam facing vertically) and roll as in steps 4 and 5.

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

8. Roll the dough out into a rectangle of about 45 cm x 18 cm until it reaches a thickness of 2 mm.

9. Mark the bottom of the dough at 9 cm intervals.
Repeat marking at the top of the dough to form isosceles triangles.
Use a knife to cut the dough along the previously marked points.

10. Take one triangle and stretch it slightly. Roll it tightly once, then gently unroll the rest, starting from the widest side and rolling toward the tip of the triangle.

11. Proof at 28°C (82°F) for about 90 to 120 minutes until doubled in size.The proofing time will depend on how quickly the dough rises.