Mini Mochi Croissants
These mini croissants are small and charming; baking them a little longer yields a crisp, cookie-like texture.
Ingredients
mochiko flour (sweet rice flour)
125 g
plain yogurt
25 g
egg
1/2
unsalted butter (brought to room temperature)
25 g
egg yolk
to taste
water
1 tsp
dusting flour (mochiko)
to taste
Instructions
1
Preliminary Preparation
Bring the unsalted butter to room temperature and set aside; preheat the oven to 180°C and set aside; line a baking sheet with parchment paper and set aside.
2
Making the Dough
Place the ingredients A and unsalted butter in a bowl and stir with a rubber spatula until the butter is completely melted.
3
Making the Dough
Bring the mixture together into a dough, cover with plastic wrap, and chill in the refrigerator for 30 minutes to relax the gluten.
4
Making the Dough
Spread out a sheet of plastic wrap, sprinkle with dusting flour, and roll the dough into a circle about 20 cm in diameter using a rolling pin.
5
Making the Dough
Cut the circle into 8 equal portions with a knife.
6
Making the Dough
Roll each piece from the wide end toward the pointed tip to form a crescent shape.
7
Baking in the Oven
Arrange the shaped pieces from step 5 on the prepared baking sheet, brush with the egg yolk and water mixture, and bake in a 180°C oven for 10–12 minutes.
