hello genks, already on the third day of the first week of practice in semester 5, this week the material is we will practice it, tartlet, croissant, & danish. like yesterday that has shared this blog.
on the first day I already shared about tartlet and on the second day about croisants, and today is the third daywhere my classmate and I again made croissants and danish to make it even better from yesterday.so I will still discuss croissants and danish.
based on the knowledge that I got in making croissants and danish must need the correct techniques and methods, becausecroissants are one of the foods in the bakery group that is not easy to make, so my blog today will share the techniques and methodsI use and what I have practiced today.
- As for the method that I use in mixing ingredients, namely straight dough method (mixing all dry ingredients)- so the material in the form of liquid will be mixed after the dry ingredients have been mixed, and when mixing ingredients in the form of liquid will be mixed little by little so that the mixture is not too soft / sticky.- after it has become a dough it will be done a method commonly called proofing or the process of developing dough where this process is usually only stored at room temperature or using a proofing machine.- After proofing, there will be rolling or flattening dough to insert fat / fat croissants.- after that, the fat that has been inserted in the mixture where the fat must be covered by the mixture. and this dough will be square in shape where the diameter is 20 * 20 cm.- After that the mixture will be put into the freezer, where the function of this method is that the fat or fat in the mixture is not easy to melt when the mixture is flattened or rolled.- after about 30 minutes in the freezer it will be removed or rolled up to piph and measuring 60 cm long where 20 cm wide and about 1 cm thick.- after flattening, the method of folding the dough will be done where there are 2 ways in which there are single and double folds. the mixture.- The method of storing in the freezer is done for approximately 30 minutes, and it will be flattened again like the previous method for 3 folds (3 times entering the freezer)- after the last fold, then after that the mixture will be reded again with a length of approximately 120 cm and a width of 20 cm with a thickness of 0.5 cm - 1 cm.- after that the measurement is done so that in the final result all sizes of croissants are the same, which will be formed into an equilateral triangle, where the width is 10 cm.- after that it will be rolled up to become a picture croissant I will share below.- then the next process is the second proofing where the first one is when the dough is shaped and the second when it is formed into a croissant. this process will be carried out for 2 hours at room temperature where the temperature is between 20-25 degrees celsius.- after the process above, the process of applying egg wash (egg yolk + fresh milk) is done at the top of the mixture (the picture is below)- after that the dough that has been smeared eg wash will be left back at room temperature for about 10 minutes- after that it is smeared again with an egg wash which functions from applying this egg wash so that the croissant is crispy and getting a good color.- After that the baking process will be carried out where we use an oven with a temperature of 175 degrees Celsius for 15 minutes and after 15 minutes the temperature will be reduced by 150 degrees Celsius for 10 minutes.- then be a croissant.
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