Steps to make french butter croissant !!
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Steps to make french butter croissant !!
Pa answer po plss?!
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Steps in making french butter croissants
Make the dough (detrempe), proof and shape into a 7 x 10.5 inches rectangle (18 x 27 cm).
Make the butter block / tourrage, shape into 5 x 6.5 inches (13 x 16.5 cm).
Encase the butter in the dough.
Roll out to a length of 16 inches (40 cm).
First fold (double fold).
Turn 90° (so that the short side is closest to you).
Roll out to a length of 15 inches (38 cm).
Second fold (single fold).
Turn 90°
Sheeting the dough – first stage. Roll out to 1 cm thick (width of 8 inches / 20 cm).
Sheeting the dough – second stage. Roll out further to 5 mm in thickness (width of 9.5 – 10 inches / 24 – 25 cm).
Trim the dough along the length of it.
Mark 3.5 inch (9 cm) marks along one long edge.
Then on the opposite edge, make marks centered between the first set of marks.
Connect the marks on opposite edges to cut triangles.
Shape croissants.
Proof, apply egg wash, and bake.
Hope it helps ^u^