Tutorial Hand-Rolled for Croissant

 Dear all my beloved students 
 Here's the video basic for hand-rolled for croissant 

Ingredients:

For the Dough:

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 teaspoons salt
• 1 tablespoon (10g) active dry yeast
• 1 cup (240ml) warm milk (about 110°F or 43°C)
• 1/4 cup (60ml) warm water (about 110°F or 43°C)
• 2 tablespoons (30g) unsalted butter, melted
• 1/4 cup (60ml) heavy cream

For the Butter Layer:

• 1 1/4 cups (285g) unsalted butter, cold

For the Egg Wash:

• 1 large egg
• 1 tablespoon water

Equipment:

• Rolling pin
• Pastry brush
• Parchment paper
• Baking sheet

Instructions:

1. Prepare the Dough:

1. Activate the Yeast: In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, warm milk, melted butter, and heavy cream. Mix until the dough comes together.
3. Knead the Dough: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook attachment on medium speed for about 5-7 minutes.
4. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Prepare the Butter Layer:

1. Shape the Butter: Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle about 8x10 inches (20x25 cm). Keep the butter chilled but pliable, so it should be flexible but not too soft.

3. Incorporate the Butter:

1. Roll the Dough: After the first rise, punch down the dough and roll it out on a lightly floured surface into a large rectangle about 10x14 inches (25x35 cm).
2. Add the Butter: Place the butter rectangle onto the center of the dough, then fold the dough over the butter, encasing it completely. Pinch the edges to seal.

4. Laminating the Dough:

1. First Fold (Letter Fold): Roll the dough out to a 10x20 inch (25x50 cm) rectangle. Fold the dough into thirds, like a letter, folding the bottom third up and the top third down. Wrap in plastic wrap and chill for 30 minutes.
2. Second Fold: Rotate the dough 90 degrees, roll it out again to a 10x20 inch rectangle, and fold into thirds. Chill for another 30 minutes.
3. Third Fold: Repeat the process one more time. After the final fold, wrap the dough tightly and chill for at least 1 hour, or up to overnight.

5. Shape the Croissants:

1. Roll Out the Dough: On a lightly floured surface, roll out the dough to a large rectangle about 1/4 inch thick (about 20x30 inches or 50x75 cm).
2. Cut the Dough: Using a sharp knife or pizza cutter, cut the dough into triangles. The base of each triangle should be about 4 inches (10 cm) wide.
3. Shape the Croissants: Starting from the base, roll each triangle up toward the tip, forming a crescent shape. Place the croissants on a parchment-lined baking sheet, spacing them out to allow for rising.

6. Second Rise:

1. Let Rise: Cover the croissants loosely with plastic wrap and let them rise in a warm place for 1-2 hours, until puffy and nearly doubled in size.

7. Bake the Croissants:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Egg Wash: In a small bowl, whisk together the egg and water. Gently brush the tops of the croissants with the egg wash.
3. Bake: Bake the croissants for 15-20 minutes, or until golden brown and flaky.
4. Cool: Transfer to a wire rack to cool slightly before serving.

Tips:

• Ensure all your ingredients, especially butter, are cold. This helps create flaky layers.
• Don’t rush the process; chilling the dough is crucial for achieving the perfect texture.
• You can also add fillings like chocolate or almond paste before rolling up the triangles if you want variations.