IMG_1230ingredients (makes 9)

dough
200g bread flour
20g sugar
4g salt
20g butter
4g instant dry yeast
10g egg
95ml milk (+/- 10ml)
30ml water

100g butter

kit kat, 9 individual wafers

finishing
1 tbsp egg + 1 tbsp water

IMG_1238IMG_1239食材(可做 9个)

面团
面包粉 200克
糖 20克
盐 4克
黄油 20克
即溶干酵母 4克
蛋液 10克
牛奶 95毫升(+/- 10毫升)
水 30毫升

黄油 100克

kit kat,9 条

收尾
蛋液 1大匙+水 1大匙

Directions/做法

IMG_1184mix and knead all dough ingredients (except butter) till they come together
incorporate butter
面团食材(除黄油)混合
和面后加入黄油

IMG_1186knead till you get a smooth and shiny dough
spray dough with a light coat of water and rise till 1.5x the original size
面团搓揉至光滑、有光泽
喷上少许水,发酵至 1.5倍大

IMG_1185meantime, place 100g butter between 2 sheets of cling wrap
面团发酵当儿将 100克黄油摆放在两张保鲜膜的中间

IMG_1187pound it flat with rolling pin
用擀面杖轻轻敲平

IMG_1188then roll it out
然后擀出

IMG_11893 fold
三折

IMG_1190and roll it out again
再次擀开

IMG_11913 fold once again
再三折

IMG_1192and roll out into a 12 x 12cm square
然后将其擀成 12 x 12厘米方形块

IMG_1193cling wrap and chill
裹上保鲜膜、冷藏待用

IMG_1195IMG_1196without punching air out of proofed dough, pat it into a square
then roll into a 18 x 18cm square
cling wrap and chill for at least 8 hours
发酵后的面团无需排气,放倒案板上拍成四方形
擀成 18 x 18厘米方形面片
过上保鲜膜、冷藏自少 8小时

IMG_1197place butter block onto dough
黄油块摆放到面片上

IMG_1198seal seams well
封口捏紧

IMG_1199then roll out into a 40 x 16cm rectangular sheet
擀成 40 x 16厘米长形面片

IMG_1200 IMG_1202do an envelope fold of the dough
this completes the first 3 fold process
面片上下折叠
这就完成了一次三折

IMG_1203turn dough 90 degrees
面片转 90度

IMG_1204roll it out into a 40 x 14cm
擀开成 40 x 14厘米面片

IMG_1205 IMG_1206once again, do an envelope fold
this completes this second 3 fold process
wrap and chill dough for 1 hour
再次上下折叠
完成二次三折
裹上保鲜膜、冷藏一小时

IMG_1207IMG_1208place chilled dough vertically onto tabletop
roll into a 40 x 19cm sheet
冷藏后的面片竖着摆放
擀成 40 x 19厘米面片

IMG_1209envelope fold once again
上下折叠

IMG_1210this completes the last 3 fold process
这就完成了三次三折步骤

IMG_1211cling wrap and chill dough overnight
裹上保鲜膜、隔夜冷藏

IMG_1212day 2, lightly dust tabletop with flour and roll dough out
第二日,案板撒上少许面粉,摆放面片、将其擀出

IMG_1213roll dough into a 42 x 19cm sheet
擀成 42 x 19厘米面片

IMG_1214slice into 9 equal triangles
分割成 9份三角形面片

IMG_1215make a small cut at the middle of the base and stretch dough lightly by pulling on both ends
面片底部中间切个小口
然后双手拉着面片两段轻轻拉开

IMG_1217place a piece of kit kat onto dough
面片摆上一份 kit kat

IMG_1218then roll it up
卷起

IMG_1219IMG_1222place shaped croissants onto baking sheet and proof till double in size
(i proofed till i could somewhat see the layers appearing)
整形后的牛角包码到烤盘上,发酵至双倍大
(我发酵至清楚地看见层次)

IMG_1223preheat oven to 220 degrees C
egg wash croissant
place in the tray of croissants, and turn temperature down to 200 degrees C
烤箱预热至 220摄氏度
牛角包刷上蛋液后送入烤箱
温度转至 200摄氏度

IMG_1226bake 10-13 mins or till croissants are golden brown (i baked for 13 mins)
烤 10-13分钟或直到金黄色即可(我烤了 13分钟)

IMG_1224 IMG_1225remember to check the bottom to ensure they are thoroughly browned as well
翻一翻底部~一定要足够上色哈

IMG_1234enjoy!
享用!

Personal notes/温馨小贴士:

IMG_1231– croissants are actually very easy to make. just remember that it is important to rest the dough so it is easy for you to roll it out
其实牛角包非常好做~ 面团静置时间非常重要。静置后的面团比较好擀开

– when rolling dough, do not use all your mighty strength in an attempt to push it out. if you apply too much force, you may risk tearing the dough and butter may “spill”. you do not want this to happen. take your time to roll it out, flouring ONLY when necessary. but always brush away excess flour
擀面团时,不要使劲使劲哒。。这样会很容易将面皮拉破,漏出黄油。这样就前功尽弃了。。。慢慢擀、用心擀。如需时,撒上少许面粉。一旦擀出后,一定要把多余的面粉刷掉哈

– if at anytime you find that the butter is melting, wrap the dough and chill immediately before rolling out again
如果发现黄油有融化的迹象,就别擀了。面团裹上保鲜膜、立马冷藏。冷藏后再进行下一步

– do not proof your croissants near high temperature places e.g. stove. it will cause the butter to melt
发酵牛角包时,千万不可摆放靠近有热气的地方~例如煤气炉。黄油会因此而融化

– my room temperature was lesser than 20 degrees C and it took me 5 hours to proof the croissants.. it didn’t bother me since i wasn’t rushing for time
我家室温少于 20摄氏度,耗了我五小时发酵牛角包。反正又不赶时间,就慢慢发呗

– the kit kat croissant in japan wraps 2 sticks of kit kat. i used only one
日本的 kit kat牛角包裹入两条 kit kat。我就用一条

– handle croissant by holding on to the sides as it is very flaky
因牛角包特酥,所以挪动时最好是持着面包的两段以避免掉渣

IMG_1240IMG_1233

 

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