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Ingredientes
- 230gm bread flour
- 80gm cake flour
- 16gm milk powder
- 1/2 tspn salt
- 1-1/2 TB sugar
- 1 tspn instant yeast
- 2 small eggs (about 85gm)
- 1 tspn pandan paste
- 40ml milk
- 80ml water
- 40gm cold butter, chopped
- 230gm cold butter block 5 x 5" square
- Egg glazing : 1 egg yolk mix with 1 tspn milk
Direcciones
- combine all ingredients (except butter) into a big bowl and stir to form a soft dough then add in butter continue kneading till everything well cooperated.
- shape dough into a ball then keep it into a plastic bag and slightly flatten it Keep refrigerated for overnight or at least for 8 hours.
- for butter, weight the butter then cut into 6 portions, arrange butter into a small plastic bag which about 4 to 5" big then press to flatten it. Keep refrigerated till set.
- for the folding & laminating process, please refer here.
- flatten dough with the size about 10x20" then divide into 4 equal portions. Then cut each portions into two as picture shown above to form a triangle shape.And make a small cut to mark the center on each triangle.
- pick one triangle dough and gently pull to stretch the dough with your other hand then roll up dough from the flat end to the pointing end to form the croissant. Finally, let to proof for 2 hours on the baking tray lined with parchment paper.
- when its ready, brush the top with egg glazing then bake at preheated oven 180-185'C for about 20 minutes or till golden brown. Of course, danish loaf needs long baking time compare to croissant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 204 | 63% |
| Total Fat 23.2g | 29% |
| Saturated Fat 14.25g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 168mg | 7% |
| Potassium 55mg | 2% |
| Total Carbs 25.14g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.35g | 2% |
| Protein 4.67g | 7% |
