How We Make Croissants ๐Ÿฅ
Mix dough: 1247g b flour 475g water 287g milk 163g sugar 25g salt 15g yeast 6g malt 50g butter
1
Cut butter to squares
3
Forming butter into a sheet
4
Folding the butter into the dough
5
Sheet roller, refrigerate, then sheet roll again
9
Roll until very thin
10
Forming and then proof
13
After proof Egg wash
14
Ready for oven
15
๐Ÿ˜ฎ๐Ÿฅ
16
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