Croissant
Croissants are a style of viennoiserie pastries, which of course relates back to the Austrian city of Vienna, otherwise known as the birthplace of croissants.
The ancestor to the modern-day croissant was called the kipferl, which dates back to the 13th century and comes in various shapes and sizes. They are often filled with nuts or other fillings, and kipferl (which have possible but unconfirmed roots in ancient Egypt), are also considered to be a form of rugelach, a Jewish pastry of Ashkenazic origin. They are denser and sweeter to what we think of as the modern croissant.
Around the turn of the 17th century, that dough began to change, and the style of dough used in traditional croissants was first documented.
The first verified evidence of the croissant in France is due to a baker named August Zang. Zang had an upscale patisserie in Paris in the early 1800s, named the Boulangerie Viennoise after his native Vienna and serving many of their famous treats — including kipferl.
Finally, in 1915, a French baker named Sylvain Claudius Goy would write the recipe that we all know and love today.
Around the turn of the 17th century, that dough began to change, and the style of dough used in traditional croissants was first documented.
The first verified evidence of the croissant in France is due to a baker named August Zang. Zang had an upscale patisserie in Paris in the early 1800s, named the Boulangerie Viennoise after his native Vienna and serving many of their famous treats — including kipferl.
Finally, in 1915, a French baker named Sylvain Claudius Goy would write the recipe that we all know and love today.
INGREDIENTS :
High protein wheat flour - 300 grams
Instant yeast - 1 tsp
Salt - 1/2 tsp
Granulated sugar - 50 grams
Butter - 50 grams
Cold water - 150 grams
COATING :
Butter - 100 grams
SPREAD :
Egg yolk - 1 item
Plain liquid milk - 1 tbsp
STEP :
1. Take the butter from the coating material. Flatten/roll it so that it is 1 cm thick in a square shape. Wrap it in plastic and put it in the refrigerator until it solidifies. Set aside.
2. In a container, mix all the dry ingredients, namely flour, yeast, salt and sugar. Stir well.
3. Pour in cold water little by little while kneading with your hands.
4. Add butter. Knead on the work surface for 5 minutes until the dough is smooth. Put the mixture in a container and cover with plastic wrap. Let stand until the dough doubles in size.
5. Take out the dough and flatten it using a rolling pin/roller into a rectangular shape.
6. Place the butter (which has been stored in the refrigerator on top) in the middle of the dough and fold it like an envelope.
7. Roll the dough lengthwise then fold it into 3 parts.
8. Repeat the steps above 3 times so that the dough looks layered.
9. Wrap the dough in plastic then store in the refrigerator for 30 minutes.
10. Remove from the refrigerator then divide the dough into 2. Flatten/roll the dough into thin pieces, then print and cut into triangle shapes.
11. Take the dough in a triangular shape. Roll the base of the triangle towards the top (top of the triangle). Repeat until all the batter is used.
12. Arrange and space the croissants in a baking pan that has been lined with baking paper. Let stand for 30 minutes at room temperature until the croissant doubles in size. Brush the surface with oil.
13. Bake for 20 minutes at 200°C until cooked. Remove from oven.
14. Ready to serve.
This is the link video how to make a croissant
This is our ppt
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