IMG_9142as zoe rightly put it, this “cheat” version (which omits the lamination process) yields pretty much a croissant..
except that it doesn’t have that desired flaky interior
regardless, it truly makes baking croissants much easier..
i gave these away to the migrant community.. and the feedback was “marvellous”!
do give it a go..
please refer to this link for traditional croissant recipe
想制作传统可颂,请参考此mini croissant

recipe source/食谱取自于: bake for happy kids
* for english recipe/instruction, please hop over to Zoe’s site
** please refer to my personal notes below as well

食材(可做 8-10个小形或 6个大形可颂)

IMG_9146强力面包粉 250克
无盐黄油 (冷)150克,切丁
温奶 120毫升
白糖 50克
即溶干酵母 7克
盐 1/2小匙

蛋黄 1颗+1大匙牛奶(混合)

*其实这简易版食谱无需将面团擀得那么幸苦~ 但很多网友都问我有木有三折图解,所以借此机会老老实实拍出一套哈。简易发,可参考原食谱链接(见上)




-将面团挪至撒了面粉的案板上,轻柔数下(无需过度搅拌。成团既可)、形成四方形的面团。用保鲜膜裹上、冷冻三十分钟或冷藏自少两小时(我将面团冷藏两小时 ~趁机锻炼去)

(a) 案板和擀面杖撒上面粉,将面团略擀成长方形

IMG_9131(b) 上下对摺(也称三折)

IMG_9132(c) 面团逆时方向转 90度

IMG_9133(d) 再次对摺(这就完成了两次三折)

以上(a) 至 (d) 步骤重复多三次(共五次)


IMG_9136将面团取出、擀成 4毫米(4mm) 厚的面皮


IMG_9138面皮分割成长 30厘米、宽 8厘米的三角形。每个三角形正中央切道小缝。多余的面团可重叠、擀出、并重新整形




-烤箱预热至 230摄氏度。可颂刷上蛋液,送入烤箱烤 10 分钟或至上色后,降温至 190摄氏度继续烤 5-10分钟


Personal notes/温馨小贴士:

IMG_9148– my room temperature was 25 degrees C when proofing the croissant
我家室温在发酵可颂时为 25摄氏度

– i baked my croissants for 230 degrees C for 6 mins, then tented it with foil immediately (as it browned really quickly) and turned down the temperature to 190 degrees C and baked for another 6 mins
我的可颂用了 230摄氏度烤了 6分钟,立马盖上锡纸(上色得太快了)并降温至 190摄氏度,继续烤了 6分钟


i am submitting this post to Bake Along #80: Croissant

bake along


(13) Comments

  • May Law (June 12, 2015)

    好吃好吃。。。我看了也很想吃, 怎么好呀! 嘻嘻。。
    谢谢你详细的说明, 有机会一定会试试!

  • Little blue (June 12, 2015)


  • Veronica Ng (June 12, 2015)

    love your croissants Victoria … can I have one please ?

  • Aunty Young (June 12, 2015)


  • chloe (June 13, 2015)

    Hi Victoria. Can I replace the active dry yeast with instant yeast and of OK is the amount the same. Thanks . these croissants look so good.

    • Victoria Bakes (June 13, 2015)

      Hi Chloe, my opinion is u can and reduce the instant dry yeast by 20 percent, n skip the activation of yeast in the milk.

      But i suggest that this question be directed to zoe at her blog directly as the recipe was adapted from her. I may not be right in this instance.

  • chloe (June 14, 2015)

    Thanks Victoria. I guess I should follow both you and Zoe and use active dry yeast just to be safe and besides this is challenging for me. Thanks.

  • lena (June 14, 2015)

    hi victoria, i just saw zoe\’s post on this moment ago..yes, definately much more easier and no messy work and yet be able to produce these delicious wonderful looking croissants!

  • Zoe (@bake4happykids) (June 15, 2015)

    Hi Victoria,

    I\’m very happy to see that you have baked and liked these no-so-fussy croissants. \”No meltdown or tears\” shaping these, right??? 😀


  • Joyce, Kitchen Flavours (June 19, 2015)

    Hi Victoria,
    Lovely croissants! Definitely fuss-free and \”frustration-free\”! I love the look of the really brown crust!
    Thanks for baking along with us!

  • Wendy (August 19, 2016)

    Hi Victoria, I saw an earlier post on steam milo nestum cake which I am very interested to try. There is no mention of when/how to combine the butter mixture with the egg and sugar mixture. The post is in Nov 2015

    • Victoria (August 19, 2016)

      Wendy hi, thanks for looking out. I have updated the instructions accordingly

      • Wendy (August 22, 2016)

        Thank you Victoria.

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