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How to make a. Croissant, butter Bread dough Milk powder, sugar, salt, yeast and additives on quality in the basin, mixer, and then use the paddle tire or hand, all ingredients and fill the cold water to go down. Tip: first, all the ingredients are put into the dry sink mixer before (with the exception of cold water with butter! We will put them in the final mixture. The section is butter, then fold the rolled dough wrap.) While inserting the ingredients of dry, try to isolate the ingredient as a bunch of notebooks, apparently in case we forget, one of the ingredients are easily visible. And don't let the yeast touch with sugar or salt directly because it might cause the yeast to deteriorate. Use the paddle tire or hand, all the ingredients cold water and enough into.Croissant, butter Then knead the dough until all ingredients are dissolved. Tip: try watching the dough no yeast Sugar and salt are a major chunk is dough., not too slick ... We do not want the dough kneading until smooth to get the same flour used to make bread, General. Dough croissants. then should be quite coarse. Because we will need to iron the fold with the butter later in the (batter will gradually smooth after a subsequent folding and ironing.) If dough kneading until smooth to first and then The time taken to rolling dough will tear and makes butter would come out.Croissant, butter When the dough has to bring to the rolled rectangle and place it in the freezer compartment of a refrigerator immediately (without savings to flour) until the dough is cold immersion throughout the piece. Tips: it does indeed depend on that frozen, it will cool much maybe 1 hour or more, but the suggested period is to soak overnight, guys. Enough, the next day, remove the dough comes out of the freezer and into the box, soft dough, chilled (try not to bring the dough from freezer came out back in the normal room temperature immediately!)Croissant, butter While waiting for the dough relax, bring the butter chilled prepared. Comes out smash it flat, rectangular lump is smaller than the dough that we will bring about wrap (size, see above.) Tips: the key is rigid and does not need butter too pulpy. By trying the squeeze or press view on butter If it can be squeezed or pressed into the butter and not yet still cool "is displayed. When the dough relax for good (not too soft, not rigid, can be rolled into a sheet and dough must be cool), bring the butter comes overlaid on the dough (photo)Croissant, butterCroissant, butter Fold the dough sides individually. Starting from the left side by side, each dough edges then converge in the center of the dough and then rolled, fit, long way (rolled up top and down below) to a size that we want (the section size, try to see whether we can estimate that will be folded into three parts?)Croissant, butter When rolling the dough, batter, then rotate from vertical back horizontally (photo)Croissant, butterCroissant, butter Then start folding the dough from flour, left by the edge came to the Center (photo), then fold in the flour from the right side, exemplified by the fit the left edge of the dough. Tip: step to finish the dough into three parts and then fold the compound together to cause a layer of butter and flour, which are called fold 3 first kinda compounded and then repeat 1 will fold the 3 stacked 2. Croissant, butter When the 3-fold compound 2 is finished, remove the dough to chill for about 30 minutes. Tip: when finished, fold the 3 stacked 2, bring the dough in the refrigerator for about 1/2-hour regular so that the dough has melted butter and prevent a dough (possibly more or less than 1/2 hours, depending on the cooling of the fridge, or whenever the dough, then rolling the dough until the butter starts to tear, spill out, sprinkle dough. The area leading into the refrigerator immediately, worn out the dough).Croissant, butter When the dough stay until that flour comes out as rolled. Starting from rolled dough, slightly expanded the width side (that is, rolled up on top and down below the photo), then rolling the dough lengthwise (the dough was rolled to the left and right side) by the estimate that a compact enough to fold it into 3 parts. Tip: try to catch the flour and butter seem to want is not soft, not too solid. Can be rolled and cold.Croissant, butterCroissant, butter Fold flour into the dough by folding the 3 overdraft from the left hand edge of the dough, come the middle (photo), then fold the dough right, exemplified by the fit the left edge of the dough. Tips: the same as the two-fold compound in 3 times, but will that last 3-fold compound the size of the folded dough are thinner than the old, so it is easier to iron a strip and forming the croissants. When done, fold the compound from the last three, then, bring the flour to soak in the fridge for 1 night. Croissant, butter Days later, it brought out the sheet thickness is 3 mm (personally I recommend is thinner then a little time to roll the dough to make it easy to roll and tight). Croissant, butterCroissant, butter Portion size of the croissants are usually very long is twice its width, or base, for example, if we were to measure the height of the Croissant is equal to 6 inches in width, or it will be approximately 3 inches, etc. Tip: size matters not yet fixed! Depending on each person's preferences. Example in the image I posted at the height measurement of the width, approximately 6.5 inches to nearly 4 inches.Croissant, butterCroissant, butter Help forming the croissants, use one hand at the base of the Palm press Remove. The remaining hand section.