Of course, folding is better.
but it's hard work
let's make it easy
250g bread flour (strong flour)
135g water
10g eggs (omit if not present)
25g sugar
5g salt
5g yeast
20g room temperature unsalted butter
(filling) room temperature unsalted butter 110g
1. After fermenting at room temperature for 30 minutes, you can make a more savory croissant by fermenting it in the refrigerator for at least 1 to 12 hours at low temperatures.
2. It is difficult to make croissants in summer when the temperature is over 30 degrees.
3. Be sure to use soft butter (do not melt it in a microwave, take it out of the refrigerator a few hours before work)
4. When cutting, cut the croissant to the size you want to eat. (However, 4~6mm thickness is recommended)
5. If you apply egg water (1 egg + 1 spoon of water) instead of milk, a shiny roast color appears
