Petitchef

Green tea croissants...

Other
9 servings
20 min
35 min
Very Easy

Ingredients

Number of serving: 9

For the dough:

Poolish

1.5 g instant yeast

75 g water

75 g all-purpose flour

Dough

125 g bread flour

50 g all-purpose flour

10 g green tea powder

7.5 g milk powder

3.5 g instant yeast

5 g salt

20 g sugar

5 g invert sugar

50 g water

25 g egg

Butter Block

125 g unsalted butter, room temperature

Egg Wash

1 egg

Preparation

  • Make the poolish sponge by stirring all ingredients together in a bowl until all of the flour is hydrated. Cover the bowl with plastic wrap and ferment at room temperature for 2 hours.
  • o make the dough: Sift all dry ingredients together in a mixer. Add poolish, invert sugar, water and egg, then mix on low low speed with the dough hook until the dough forms a ball. Cover the bowl with plastic wrap and let it rise until doubled in size.
  • To make butter block: On a parchment paper, mold the butter into 10" x 8" and chill for 5 minutes. Punch down the dough, and roll out into 16"x 9" rectangle shape. Remove the butter from the fridge and place on the left 2/3 side of the dough.
  • Fold the right (1/3 of the dough) over the butter, then fold the left (1/3 of the dough).5. Roll out the dough into 16" x 9" and do the double fold. This completes the first turn. Wrap and chill for 30 minutes.
  • Roll out the dough into 16" x 9" and do the single fold . This completes the second turn. Wrap and chill for 30 minutes. Roll out the dough into 16" x 9" and do the single fold. This completes the final turn. Roll out the dough into 20" x 9".
  • Cut into 9 triangles , then roll into croissant shape . Cover loosely with plastic wrap and proof until doubled in size. Brush each croissant with egg wash, then bake at 350 degrees for 30 minutes or until golden brown.

Photos

Green tea croissants..., photo 1Green tea croissants..., photo 2




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