Bahan2/Ingredients:
230ml milk/susu
1 egg/telur
25 butter - softened/lembutkan
500 gm bread flour/tepung roti
4 tsp caster sugar
1/2 tsp salt/garam
1 1/2 tsp dry active yeast
250gm unsalted butter - cold
Cara-cara/Method:
Kenwood 1kg Bread Machine
1. Campurkan kesemua bahan-bahan ke dalam bekas BM mengikut turutan resepi di atas
Mix
all the above ingredients accordingly into the BM pan i.e. wet
ingredients followed by dry ingredients, yeast would be the last
ingredient.
2. Masukkan bekas BM ke dalam BM dan tekan program 10. ( 1jam 30 minit)
Secure the bread pan into the BM and press program 10 (1 hour and 30 min program)
3.Sementara itu, siapkan blok butter untuk dimasukkan ke dalam doh croissant. Masukkan butter ke dalam ziplock bag, ketuk-ketukkan butter itu menggunakan rolling pin supaya dia menjadi leper. kemudian masukkan ke dalam freezer.
While waiting for the dough to be ready, put the butter block into a zip lock bag. Using your rolling pin, roll and knock down the butter to flatten it. Once it has flatten, put it back into the freezer.
4. Setelah siap, keluarkan doh dari BM dan canaikan di atas rolling mat yang diselaputi dengan sedikit tepung.
Remove dough from BM pan,invert and roll it onto a lightly floured surface.
3.Sementara itu, siapkan blok butter untuk dimasukkan ke dalam doh croissant. Masukkan butter ke dalam ziplock bag, ketuk-ketukkan butter itu menggunakan rolling pin supaya dia menjadi leper. kemudian masukkan ke dalam freezer.
While waiting for the dough to be ready, put the butter block into a zip lock bag. Using your rolling pin, roll and knock down the butter to flatten it. Once it has flatten, put it back into the freezer.
4. Setelah siap, keluarkan doh dari BM dan canaikan di atas rolling mat yang diselaputi dengan sedikit tepung.
Remove dough from BM pan,invert and roll it onto a lightly floured surface.
5. Canaikan ia untuk membentuk satu segiempat tepat(rectangle). Keluarkan butter yang sudah dileperkan itu dan letakkan ia di tengah2 doh tersebut. Lipatkan ia seperti melipat surat dan canaikan, pusingkan ia 90 darjah ke kanan, lipatkan sekali lagi dan canaikan.
Roll it into a one big rectangular shape. Take out the flatten butter and put in in the middle of the dough. Fold it to envelope the butter and roll it again. Turn it by 90 degree to your right, fold it again and roll it.
Roll it into a one big rectangular shape. Take out the flatten butter and put in in the middle of the dough. Fold it to envelope the butter and roll it again. Turn it by 90 degree to your right, fold it again and roll it.
6. Balutkan doh tersebut dengan cling wrap dan masukkan ke dalam peti sejuk selama 30 minit.
Wrap the dough with a cling wrap and let it rest in the fridge for 30 minutes.
Wrap the dough with a cling wrap and let it rest in the fridge for 30 minutes.
7. Selepas 30 minit, keluarkan doh dan canaikan lagi doh tersebut menggunakan teknik lipat, canai dan pusing sebanyak 2 kali lagi. Memandangkan cuaca negara kita yang sangat panas, butter akan mudah cair dan akan melembutkan doh. Taburkan tepung untuk menampal bahagian yang cair itu. Selepas itu balut semula dengan cling wrap dan biarkan dalam peti sejuk selama 30 min lagi. Selepas ini, ulang proses ini sekali lagi atau dua kali lagi sebelum biarkan ia di dalam peri sejuk semalaman.
After 30 min, take the dough out and roll, fold, turn and roll it for twice more. Wrap it and let it rest again in the fridge for 30 min. Repeat this process once or twice more and let it rest in the fridge overnight
After 30 min, take the dough out and roll, fold, turn and roll it for twice more. Wrap it and let it rest again in the fridge for 30 min. Repeat this process once or twice more and let it rest in the fridge overnight
8. Selepas semalaman doh anda akan kelihatan seperti di bawah bila dipotong
Your dough will look like this when you cut it in the morning.
9. Selepas semalaman doh anda akan kelihatan seperti di bawah bila dipotong, boleh bayangkan betapa rapuh croissant anda?
Your dough will look like this when you cut it into 2 in the morning. Can imagine how flaky and crispy your croissant will be?
Your dough will look like this when you cut it in the morning.
9. Selepas semalaman doh anda akan kelihatan seperti di bawah bila dipotong, boleh bayangkan betapa rapuh croissant anda?
Your dough will look like this when you cut it into 2 in the morning. Can imagine how flaky and crispy your croissant will be?
10. Canaikan 1 bahagian doh sehingga membentuk segiempat tepat yang besar, potong dan bentukkan seperti di bawah. Proses yang sama juga dilakukan untuk 1 bahagian doh lagi.
Roll 1 part of the dough into one big rectangular shape and cut it and roll it into a croissant shape as shown below. Do the same process for the other part of dough.
Roll 1 part of the dough into one big rectangular shape and cut it and roll it into a croissant shape as shown below. Do the same process for the other part of dough.
Put the croissant onto a baking sheet. Cover the croissants with oiled cling wrap and let them rest for 30 mins
12. Panaskan oven 200 Celsius
Heat the oven at 200 degree celsius13. Berus roti dengan kuning telur yang dipukul bersama sedikit susu. Masukkan roti ke dalam oven dan bakar 15-20 minit
Lightly brush your bread with egg yolk and milk. Put the bread into the center rack of the oven and bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack
14. Tido...Sleep
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