原味生可頌/麵包與可頌的結合/Puff Pastry Bread Croissant /AL Delicacy

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Share a new way to make croissants using the concept of making milk bread (shokupan)生土司. This new method results in croissants that are easier to bite and chew by also incorporating a quick puff pastry technique. The result is a croissant that is not only crispy but also has the softness and fluffiness of bread.
This new croissant creation is from the World Bread Champion #武子靖 老師 。 His online lessons are clear and easy to follow, which has greatly benefited me. Although I haven't fully grasped all the essence of his teachings and my final product isn't perfect, the fact that I could follow along and make it successfully brought me a great sense of satisfaction.
The croissant bread didn't rise as ideally as it should have, perhaps because the yeast had been left for too long. I'll attempt it again next time. However, regardless of this, the bread was incredibly delicious, soft, and easy to chew. After baking it in the evening, it was completely gone by the next morning. It was yet another delightful learning experience.

Ingredients:
- Flour: 225g
- Sugar: 22g
- Salt: 4g
- Yeast: 6g
- Milk: 23g
- Water: 86g
- Butter: 113g


分享一個新式的可頌做法，用製作生吐司的概念食用的状態延伸出來新的可頌作法，同時也套用快速派皮的製作方法， 讓皮層比較好咬，容易咀嚼，除了酥脆之外也有面包鬆軟的感覺。
新的可頌麵包創作製作乃是属於世界麵包冠軍#武子靖老師的靈感。他的線上教學清晰易明讓我得益非淺。 雖然他的教學精髓我未全部掌握，成品也未能完美呈現，但自己能夠跟著做出來，就經歷到成功满足感。 Croissant 麵包未有如其發酵的理想，也許是酵母放太久之致吧？下次将會再作嘗試。但無論如何，麵包非常美味，柔軟容易咀嚼。傍晚烘焙完筆，第二天早上就已經一掃而光。
又是一個愉悅的學習歷程。

材料：
麵粉： 225g
糖： 22g
鹽： 4g
酵母：6g
鮮奶：23g
水：86g
牛油：113g