Setelah tahu cara ini saya jadi ketagihan membuat croissant sendiri di rumah dengan alat sederhana.

40 grams of sugar. 5-6 grams of instant yeast. 145-150 grams of cold water.

300 grams of flour for bread. 30 grams of butter or margarine. 5 grams of salt.

You can knead it by hand. For at least 10 minutes. Smooth and elastic.

Chill in the freezer 30 minutes to 1 hour. 22x32 cm. 150 grams of butteror margarine for lamination.

This butter does not melt easily. You can buy it at a baking supplies store Seal the dough. Roll out 45 cm of dough.

Double fold. Roll out the dough 45-50 cm long. Trim both ends to tidy up.

It's finished. Now flatten the dough slowly and carefully. 28x30 cm with a thickness of 4-5 mm.

I don't want my table to get scratched. Use a sharp cutter to cut. 8x28 cm.

Stretch the dough to a length of 36-38 cm. Do not throw away leftover dough. I made the recipe twice with different thicknesses.

Spray with water to maintain humidity. Proof until it becomes double in size. For the smear 1 egg yolk and 1/2 tablespoon milk.

Preheat the oven to 190°C for 10 minutes. Bake at 190°C for 20 minutes (adjust the oven you use). Rotate the baking pan until golden brown to the color you want.

Thank you for watching.