mini croissants 迷你牛角包 ꒰ღ˘‿˘ற꒱❤⃛

winter seem to be arriving much earlier than it supposed to have.. it’s so chilly… plus central heating has not come on… so the average room temperature, is 5 degrees C… ꒰⌯͒•ɷ•⌯͒꒱ brrrrrrr…. this is the best weather to make anything laminated dough…

Recipe adapted and translated from Jenny’s Delicacy (further adapted from Alex Goh’s The World of Bread)

Ingredients (makes 16 normal sized croissants or 32 mini croissants)

210g bread flour
90g all purpose flour
30g caster sugar
1tsp salt
15g milk powder
2 tsp instant dry yeast
180ml cold water
45g unsalted butter, softened

120g pastry margarine

食材 （可做16个普通牛角包或32个迷你牛角包）

高粉          210克
中粉          90克
细砂糖        30克
盐            1小匙
奶粉          15克
即发酵母      2小匙
冷水          180毫升
奶油          45克

酥皮奶油      120克

Directions／方法

• prepare dough by kneading all ingredients together (except butter)
  将所有材料放入盆中搓揉搅拌均勻至薄膜程度（奶油后放）

• add butter when dough comes together and knead till you achieve window pane stage
  面团成形后加入奶油，搓揉至拓展状态

• roll dough out into a long rectangle, wrap with cling wrap, and chill for 1 hour
  将揉好的面团杆成长方型， 用保鲜膜包好, 放冷冻库里发酵1个小时
  

• after chilling, place pastry margarine into middle of dough, and pull 4 corners of dough together to wrap the margarine in the middle. seal seams
  将面皮取出, 將酥皮奶油放入正中央,四周的面皮依序拉起将酥皮奶油紧紧包住

• gently flatten the dough with your palm, and then with the help of rolling pin, roll dough out into a long rectangle till it is 10mm in thickness. fold up  in thirds like an envelope. turn dough 90 degrees, and repeat the same process once more, ensuring the four corners are tidied
   先用手掌慢慢将整个面团压平, 然後再用杆面棍将面团杆成一片10mm厚的長方形面皮，将面皮折成3折。 把折好的面皮转90度，再次杆成10mm 厚的长方型薄面皮，将面团折成3折, 4角的地方拉整齐
  

• cling wrap dough and chill in fridge for 20 mins
  包上保鮮膜放入冷冻库藏20分钟

• remove chilled dough, and place on tabletop dusted with bread flour. repeat the above process once more, and chill dough for another 30 mins
   冷冻好的面团拿出,桌上及面团上都洒一些高筋面粉避免沾粘， 再度将面团慢慢杆开为一片长方形,折成3折,包上保鮮膜放入冷冻库藏30分钟
  

• remove dough from fridge, and roll it out into 5mm thickness. cut triangles from the dough; and then on each triangle, cut a 1cm slit in the middle of the base of the triangle. roll and shape croissant from base of triangle to the tip
  最後一次将面团取出, 杆开成为一片約厚5mm厚的薄片，用刀子将面皮切成适当的三角形，三角形面团前方切一道約1公分,将缺口分开往前折,一边卷一边拉面皮卷成牛角狀

• place croissants in oven to proof for an hour
    所有面团卷好后间隔整齐放入烤盘中,放置到烤箱中再发酵1小时

• 15 mins before the hour, remove croissants from oven and preheat oven to 200 degrees C. brush croissants with egg wash
  发酵好前15分钟, 将烤盘從烤箱中取出,烤箱打开预热至200°C. 发酵好的面团表面轻轻刷上一层蛋汁

• bake croissants in preheated oven of 200 degrees C for 12-15 mins or till golden brown (depending on size of your croissants)
  放入已经预热到200°C的烤箱中烘烤12-15分钟（时间请以牛角大小做调整）至表面呈现金黃色即可

Personal notes／温馨小贴士:

– i flatten my pastry margarine between 2 pieces of cling wrap and gently hitting it with rolling pin
我将酥油摆在两张保鲜膜中间，然后用擀面杖在酥油上轻拍数下至压扁为止

• pastry margarine was flattened into a 15 x 15cm square, and my dough was shaped into a 30 x 30 cm square. the pastry margarine is then placed in the middle (of the dough) such that each corner of the pastry margarine is pointing to the centre of each side of the dough
  我将酥油压成一片15×15厘米的四方形，面团擀成30×30 厘米大。 酥油摆在面团正中央，各酥油角正对着面团长度的中间（也就是说酥油和面团的长度不是形成平行线）

• the base of my croissants are 5cm in width
  牛角包三角形的底部为5厘米

• my croissants are baked for 12 minutes
  我的牛角包烤了12分钟

breakfast breakfast breakfast ٩꒰｡•‿•｡꒱۶

Pollution index: lovely day in Tokyo