Butterfly Croissant
Butterfly-shaped croissant made using the cross-lamination butter wrapping method.
Ingredients
Bread flour
580g
Cake flour
70g
Milk powder
40g
Sugar
65g
Salt
13g
Water
260g
Whole egg
80g
Fresh yeast
40g
Butter
65g
Enrobing butter
260g
Whole egg wash (for brushing surface)
As needed
Instructions
1
Mixing the dough
Make all ingredients A using the cross butter-folding method through three folds x 3 times, then divide into two dough pieces of 1000g and 400g.
2
Rolling into triangles
Roll the 1000g dough into a 55cm x 30cm rectangle, first cut into two pieces of 55cm x 15cm, then cut into about 20 triangles with a base of 10cm and height of 15cm.
3
Making the strips
Roll the 400g dough into a 12cm x 10cm rectangle, cut into 20 strips of 12cm x 0.5cm.
4
Shaping
Place each strip on top of a triangle of dough and roll up, with the seam facing down, and place on a baking tray.
5
Proofing
Proof until 2.5 times the original volume (about 50 minutes), brush the surface with whole egg wash.
6
Baking
Bake at top heat 190°C / bottom heat 180°C for about 30 minutes.
