by: missmolyPosted on: 03/24/202503/27/2025 Croissant Classic Dough Recipe 30 ServingPâte Fermentée 360gCold Unsalted Butter 120gegg 2Water 420mlMilk 120mlSalt 20gSugar 170gBread Flour 840gCake Flour 360gInstant Yeast 25g……………………………….Butter for Filling 600gDough 预处理— dough 基础温度room+flour+water=48℃ ～ 50℃ — 所有材料搅拌 低速13minutes, 搅拌至面团无颗粒感, 面温不超过 24℃ ～26℃ — 面团平均分成2份,排气压平折叠后滚圆. 24℃ 室温放置20minutes, 再重复一次— 压制成长条, 面皮做3折1次, 擀平至40cm x20cm 放入冷冻. Croissant 折叠&延展 Dough & Butter 8℃ ～ 10℃ or Dough 0℃ Butter 10℃ — 面团提前一天放冷藏过夜, butter sheeter size 20cm x20cm— 面团包裹butter, 切开边缘面团, 转90度擀面延展, 3折2次折叠完成, 冷冻30minutes, 3折1次折叠完成冷冻30minutes, 取出压制面团, 冷藏松驰30minutes— 面团压制至所需尺寸 Plain 15 Serving 75cm x30cm 成品 9cm x30cmChocolate 16 Serving 72cm x 30cm 成品 9cm x15cm Proofing— 28℃ 湿度70% 发酵2-2.5hours— 醒发前表面刷蛋液, 醒发结束再刷1次, 干燥10minutes— 烤箱预热 400℉ 11minutes, 350℉ 9minutes
