Green tea croissants...

Ingredients

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.

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