【PRE-YEAST FERMENTATION】 Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.
【MIX】 Using a dough mixer, mix the flour, salt, sugar and butter for about 5 minutes. The surface of the dough should be relatively rough. Do not over mix like normal bread. Shape the dough into a circular shape, pulling the surface to a dome shape.
【PROOF #1】 Place the dough into a plastic bag or a container and into the refrigerator for about 15 minutes. Flatten the dough to 20cm x 20cm size and leave overnight (6~8 Hours) in the refrigerator.
【BUTTER SHEET 16cm x 16cm】 Make a 16cm x 16cm butter sheet for folding into the dough. Make sure that the butter is as even as possible. This is the same procedure as making a ‘puff pastry.
【BUTTER FOLDING #1】 Seen below, roll out the dough to a 30cm x 30cm square shape placing the butter sheet in the middle. Fold the four corners into the centre without air. Roll the dough to approx. 55cm x 30cm and fold 1/3 of the bottom/top to a rectangular shape and let it rest in the refrigerator for 60 minutes.
【BUTTER FOLDING #2 & #3】 Rotating the rectangular dough 90 degrees, repeat the above process twice.
【SHAPING】 Stretch the dough to 51cm x 22cm. With a pastry cutter, cut approx 5mm off the edges. Spread the almond cream over the entire dough and disperse sliced bananas and rum raisins evenly. Roll the dough, the initial pull – tension should be rather loose increasing the tension towards the end; so you croissant will shape well throughout the end process. Cut the dough into 1.5cm slices.
【PROOF #2】 30C/85F environment for approximately 50-60 minutes.
【BAKING】 Place the dough in a baking tin and glaze the top with an egg, bake at 200C/390F for 14minutes.
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