Baby Croissants | Fool-proof (plus proper lamination)

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INGREDIENTS:
- 225g Baker's Flour (high protein flour)
- 25g Plain Flour
- 32.5g Caster Sugar (aka superfine sugar)
- 5g Whole Egg (save the rest for egg wash)
- 5g Bread Improver
- 7g Dried Instant Yeast
- 4g Salt
- 72.5g Cold Water
- 72.5g Full-fat Milk

- 125g Unsalted Butter (for laminating)
(*use high fat butter with excellent plasticity for best results)

INSTRUCTIONS Summary:

BAKE AT:
- 165degs celcius for 17-18mins (remove and bring oven tempt down)
- then 145degs celcius for 4mins

STORAGE:
Store in airtight container or ziplock bag.
- Best consumed within 1 week if stored at room temperature
- Remains crunchy for up to 1 month (maybe more) if stored in the fridge!

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DISCLAIMER: This is not a sponsored video. All products used in this video are simply what I had and what I would recommend using based on experience and personal opinion. This recipe is optimised for achieving a flaky crunch for baby croissants and results may vary if recipe is used for making regular sized larger croissants. I learnt this folding and laminating technique from a Professional French Pastry Chef who also adviced the use of PVC pipe rolling pins (genius!). He compared them to marble, metal and wooden rolling pins and expressed how PVC is still the best (and I agree!).

[BambiCole]

Wonderful video. These look so good. I will definitely be giving them a try. I will be looking forward to your next video until then I am keeping you and your's in my thoughts and prayers please stay safe, take care and God bless!