Wednesday, November 21, 2007

Croissant

Beberapa minggu yg lalu cuba buat Croissant. Sebelum ni dah 2 kali buat puff pastry; tengok method buat croissant ni lebih kurang je dengan puff pastry so confident sikit nak try. Tapi leceh le plak sebab doh tepung tu ada guna yis, so kena proof dan doh akan mengembang, susah nak canai.

Sudahnya, my first batch jadik hodoh sebab tak boleh nak bentuk...dah tu terlebih bakar le plak. Lebihan doh simpan dlm freezer semalaman. Nie gambar my frst batch, buruk kan!



Esoknya sambung dengan balance doh tu. Lepas semalaman dalam freezer senang plak nak handle doh ni, patutlah ada resepi croissant yang memang suruh simpan doh dlm freezer semalaman sebelum dibentuk. Kali ni ok sikit bentuk dan rupanya.Yang ni gambar 2nd batch



Yang ni plak 3rd batch...yang ni baru puas hati hasilnya.


Maisya guna resepi dari fotopages MamaFaMi, tapi cara-cara tu maisya ikut style buat puff pastry....rasanya lebih mudah kalau ikut cara MamaFaMi ni...next time akan ikut cara MamaFaMi plak. Boleh tengok step by step photo kat fotopages MamaFaMi

CROISSANTS
recipe taken from http://mamafami.fotopages.com/?entry=950873

Ingredients :
3 cups flour
1/2 teaspoon salt
3 tablespoons sugar
1 egg yolk
3/4 cup lukewarm water
3/4 cup lukewarm milk
1 teaspoon instant dried yeast
250 g butter ~ divided into 3 portions

Method :
1. Sift flour, add sugar, salt, egg yolk and instant dried yeast into a mixer. On the mixer and pour lukewarm water and lukewarm milk, bit by bit. Knead till a soft and elastic dough is formed. Cover and leave in a warm place for 2 - 3 hours to allow the dough to rise. (I didn't have to wait that long because the dough rise very fast. Maybe the yeast that I used is very good, masyaAllah). Punch down the dough and divide into 4 portions. If you prefer your croissants to be big, then divide to less number of portions. I made half the recipe so I divided into 2 portions.
2. Knead lightly and roll out into a rectangle.
3. Dot or grate 1/3 of the butter over the top 2/3 of the pastry, leaving a border.
4. Fold the bottom third of the pastry over the middle third and...
5. ...the top third over that. Press the edges together. Turn the dough around (clockwise) and then roll out to the original size. Repeat this folding and rolling process twice more with teh remaining butter, then once without any butter. Chill for 30 minutes before each rolling.
6. Roll each portion into a large rectangle.
7. Cut into 4 triangles.
8. Make a slit at both sides of the triangle.
9. Roll up each, starting from one corner to the opposite corner with both hands.
10. Seal the point of the triangle with a little beaten egg yolk.
11. Curve each croissants into a crescent shape.
12. Arrange on a baking tray.
13. Brush with beaten egg yolk. Leave to rise in a warm place for 15 - 20 minutes. Preheat the oven to 200 C. Bake the croissants for 5 minutes then reduce heat to 180 C and bake for a further 15 - 20 minutes.


this is how I did mine :

3 comments:

tuan umah said...

geramnnya tgk roti maisya ni.hubby i suka tapi so far lum berani nk buat,nmpk macam susah jerk,susah ke?

Maisya said...

tak susah cuma leceh sebab nak keluar masuk peti ais byk kali.

Maisya said...

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