Скачать или смотреть Croissant Mudah Dengan Pastry Marjerin | Lebih Mudah & Jimat Masa

00:00 : Intro
00:33 : Membuat Doh | Dough Making
02:07 : Membentuk Marjerin | Wrapping Margarine
02:58 : First Turn (book fold method)
05:08 : Second Turn
06:04 : Shaping Croissant
08:00 : Glis / Egg Wash
08:29 : Shaping Leftover Dough
08:53 : Baking Croissant


Croissant, pastri dengan tekstur yang rangup dan berkeping (flaky) di bahagian luarnya, sementara bahagian dalamnya lembut dengan struktur berongga yang seperti sarang lebah. Mentega untuk membuat croissant biasanya ialah mentega tanpa garam, tetapi, tidak begitu mudah untuk mencanai doh menggunakan mentega kerana risiko untuk mentega terkeluar dari doh yang disebabkan suhu yang tidak sekata, seperti suhu mentega lebih rendah (jadi tekstur lebih keras & beku), sementara suhu doh pula lebih tinggi.

Dengan cuaca yang agak panas ni, lebih mudah jika membuat croissant menggunakan pastri marjerin, marjerin khas yang tidak banyak air dan tidak mudah cair dan lebih mudah dilentur tanpa mudah patah. Untuk pemula, saya amat galakkan untuk pakai pastri marjerin yang boleh dibeli ke kedai bahan bakeri untuk memastikan croissant anda berhasil dengan jayanya.
Selamat mencuba!

Jumlah hidangan : 8 keping

❤️DOH :
375 gram tepung roti | 3 cawan
36 gram gula halus | 3 sudu besar
9 gram yis kering segera | 1 sudu besar
1/4 sudu teh garam
45 gram marjerin/ mentega (lembutkan) | 3 sudu besar
95 ml susu penuh krim/ susu segar (sejuk) | 1/3 cawan & 1 sudu besar
130 ml air (sejuk) | 1/2 cawan & 1 sudu teh

❤️LAMINATION : 210 gram pastri marjerin (suhu bilik) | 3/4 cawan & 3 sudu besar

❤️GLIS : 1 telur & 1 sudu besar susu

SUHU MEMBAKAR : 200℃ | 395℉ selama 12 minit pada rak tengah, api atas bawah. Ketuhar dipanaskan selama 15 minit. Kemudian, bakar pada suhu180℃ | 355℉ selama 13 ~15 minit, sehingga keemasan.
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[ENGLISH]
Croissant, a pastry with crispy and flaky exterior while the inside is soft, with honey comb structure. Usually, unsalted butter is used to make the lamination. But for beginner, handling the laminated dough can be challenging and the risk of butter to tear from the dough is pretty high, which most likely due to the butter used is too cold, hence it is harder than the dough.

To ensure successful croissant making, I would suggest to use pastry margarine instead for the lamination, especially if you're making croissant during summer or hot weather. Pastry margarine is perfect for lamination as it contains more fat and pliable. You can buy it from the bakery supply shop.
Happy baking!

Yield : 8 pieces

❤️DOUGH :
375 grams of bread flour | 3 cups
36 grams fine sugar | 3 tbsp
9 grams instant dry yeast | 1 tbsp
1/4 tsp salt
45 grams margarine/ softened butter | 3 tbsp
95 ml full cream milk/ fresh milk (chilled) | 1/3 cup & 1 tbsp
130 ml chilled water | 1/2 cup & 1 tsp

❤️LAMINATION : 210 grams pastry margarine (room temperature) | 3/4 cup & 3 tbsp

❤️EGG WASH :1 egg + 1 tbsp milk

BAKING TEMPERATURE : 200℃ | 395℉ for 12 minutes at middle rack, top & bottom heat mode. Oven is preheated for 15 minutes. Then, reduce oven temperature to 180℃ | 355℉ and bake for another 13 ~15 minutes, until golden.
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