Chocolate Croissants are our favourite.
Flaky and buttery croissants. Still wet inside when I sliced it.
Took a shot on the next day, which was better.
recipe (adapted from Alex Goh’s Bread)
210g bread flour
90g plain flour
15g milk powder
2ts instant yeast
180ml cold water
unsalted butter 120g
Mix A till well blended. Add B and knead to form a dough. Add C and knead to form a smooth dough. Roll into a rectangle shape. Wrap dough with a clear film and put into freezer for 1hr.
Wrap D with plastic sheet and roll it out. Then take the dough and roll into 10mm thick. Place D onto the bottom half of the dough and fold it up like a book. Roll out the dough 10mm thick and fold bottom third unto the middle and the top third down to the middle. Turn the dough by 90degree and roll the dough with a rolling pin into a rectangle shape. Repeat one more time. Leave in the fridge for 20mins. Repeat again. Leave in the fridge for 30mins.
Take out the dough and roll it to 5mm thick. Cut crossway into equal triangles (W13cm X H17cm) then cut opening wide to make a v-shape. Roll to form crescent shape.
Place them onto a greased tray and let them prove for 45mins. Brush with egg wash and bake at 190d for 15mins.