mini croissants 迷你牛角包 ꒰ღ˘‿˘ற꒱❤⃛

mini croissantswinter seem to be arriving much earlier than it supposed to have.. it’s so chilly… plus central heating has not come on… so the average room temperature, is 5 degrees C… ꒰⌯͒•ɷ•⌯͒꒱ brrrrrrr…. this is the best weather to make anything laminated dough…

Recipe adapted and translated from Jenny’s Delicacy (further adapted from Alex Goh’s The World of Bread)

Ingredients (makes 16 normal sized croissants or 32 mini croissants)

mini croissants

210g bread flour
90g all purpose flour
30g caster sugar
1tsp salt
15g milk powder
2 tsp instant dry yeast
180ml cold water
45g unsalted butter, softened

120g pastry margarine

食材 (可做16个普通牛角包或32个迷你牛角包)

高粉          210
中粉          90
细砂糖        30
            1小匙
奶粉          15
即发酵母      2小匙
冷水          180毫升
奶油          45

酥皮奶油      120

Directions/方法

mini croissants

- prepare dough by kneading all ingredients together (except butter)
所有材料放入盆中搓揉搅拌均勻至薄膜程度(奶油后放)

- add butter when dough comes together and knead till you achieve window pane stage
面团成形后加入奶油,搓揉至拓展状态

- roll dough out into a long rectangle, wrap with cling wrap, and chill for 1 hour
将揉好的面团杆成长方型, 用保鲜膜包好放冷冻库里发酵1个小时

– after chilling, place pastry margarine into middle of dough, and pull 4 corners of dough together to wrap the margarine in the middle. seal seams
将面皮取出將酥皮奶油放入正中央,四周的面皮依序拉起将酥皮奶油紧紧包住

- gently flatten the dough with your palm, and then with the help of rolling pin, roll dough out into a long rectangle till it is 10mm in thickness. fold up  in thirds like an envelope. turn dough 90 degrees, and repeat the same process once more, ensuring the four corners are tidied
 先用手掌慢慢将整个面团压平然後再用杆面棍将面团杆成一片10mm厚的長方形面皮,将面皮折成3折。 把折好的面皮转90度,再次杆成10mm 厚的长方型薄面皮,将面团折成3, 4角的地方拉整齐

– cling wrap dough and chill in fridge for 20 mins
包上保鮮膜放入冷冻库藏20分钟

- remove chilled dough, and place on tabletop dusted with bread flour. repeat the above process once more, and chill dough for another 30 mins
 冷冻好的面团拿出,桌上及面团上都洒一些高筋面粉避免沾粘, 再度将面团慢慢杆开为一片长方形,折成3,包上保鮮膜放入冷冻库藏30分钟

– remove dough from fridge, and roll it out into 5mm thickness. cut triangles from the dough; and then on each triangle, cut a 1cm slit in the middle of the base of the triangle. roll and shape croissant from base of triangle to the tip
最後一次将面团取出杆开成为一片約厚5mm厚的薄片,用刀子将面皮切成适当的三角形,三角形面团前方切一道約1公分,将缺口分开往前折,一边卷一边拉面皮卷成牛角狀

- place croissants in oven to proof for an hour
  所有面团卷好后间隔整齐放入烤盘中,放置到烤箱中再发酵1小时

- 15 mins before the hour, remove croissants from oven and preheat oven to 200 degrees C. brush croissants with egg wash
发酵好前15分钟将烤盘從烤箱中取出,烤箱打开预热至200°C. 发酵好的面团表面轻轻刷上一层蛋汁

- bake croissants in preheated oven of 200 degrees C for 12-15 mins or till golden brown (depending on size of your croissants)
放入已经预热到200°C的烤箱中烘烤12-15分钟(时间请以牛角大小做调整)至表面呈现金黃色即可

Personal notes/温馨小贴士:

mini croissants- i flatten my pastry margarine between 2 pieces of cling wrap and gently hitting it with rolling pin
我将酥油摆在两张保鲜膜中间,然后用擀面杖在酥油上轻拍数下至压扁为止

- pastry margarine was flattened into a 15 x 15cm square, and my dough was shaped into a 30 x 30 cm square. the pastry margarine is then placed in the middle (of the dough) such that each corner of the pastry margarine is pointing to the centre of each side of the dough
我将酥油压成一片15×15厘米的四方形,面团擀成30×30 厘米大。 酥油摆在面团正中央,各酥油角正对着面团长度的中间(也就是说酥油和面团的长度不是形成平行线)

- the base of my croissants are 5cm in width
牛角包三角形的底部为5厘米

- my croissants are baked for 12 minutes
我的牛角包烤了12分钟

mini croissantsbreakfast breakfast breakfast ٩꒰。•‿•。꒱۶

Pollution index: lovely day in Tokyo



Categories: Bread

12 replies

  1. 胖嘟嘟的牛角包,可爱!
    做末没有拍内部组织给我羡慕一下jek?
    我做了第二回合的牛角包了,但还是没能成功上阵呢!:(

    • 5555555….因为因为哈。。。全部都是送人滴。。。然后。。。偶要切开一半,另一半又没人吃。。偶。。。偶。。。纠结了好久。。。55555。。。。偶错了。。。拉耳朵

  2. Hi Victoria,
    You’ve made your own croissants! Fantastic! This has been on my list of to do for ages, I even bought the pastry margarine, yikes… got to check on the expiry date!!
    Your croissants look wonderful! I love eating croissants with a cup of hot black coffee, oh my, I’m drooling just thinking about it! Haha!
    Pass me some please! And for the cold weather, wish we could exchange weather for a couple of days!!! :)

  3. 啊~~这个对我来说有些高难度
    我还是来默默支持就好:)

  4. hi Victoria
    Croissant is the one that I might not dare to try out as I think it is quite tedious step to follow; butter, rolling, folding left, folding right…. and..and…I salute you for making it! It look so petite gorgeous….and it looks like “gasing”. When weather turning cold, it is good to make puff pastry, short crust pastry or even shortbread too. Keep yourself warm!

  5. Hi Vic,
    This is my favorite. Have been wanting to make this but keep on delaying :p Yours are prefectly made. So cute some more!

  6. Hi VB, your croissants look so chubby & cute. I would like to have it for my breakfast.

  7. 偶。。偶。。还是不敢挑战。。
    来你家看你美美的牛角包哟。。:)

  8. Wow … you make your own croissants? So well done and they look so cute.

  9. OMG Vic, this looks amazing!! love it!!

  10. 这个可以在地上旋转的迷你牛角包,太美了吧~ 爱死了…
    给我,我一定边吃边旋转它哦,哈哈哈….

  11. Victoria~~ 叠得很棒的层层面包~~

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