Ingredients ?

High gluten flour 190g

Low gluten flour 60g

Milk powder 20g

Dry yeast 2.5g

Caster sugar 15g

Sea salt (can be replaced by table salt) 4.5g

Eggs 35g

Water 115g

Light cream 25g

Salted butter (for wrapping) 72g

Egg yolk mixture (for decoration) 1pc

How to make Japanese sea salt croissant ?

Mix the high-gluten flour, low-gluten flour, milk powder, dry yeast, sugar, egg, water, cream and sea salt together in the main pan 30 seconds speed 3-6 and knead for 2 minutes. Add the light butter cut in small pieces and knead for another 4 minutes.

After a **** 6 minutes of kneading, knead a soft and shiny dough

Check the film coming out, shape into a large ball for the first fermentation. The dough should be 2 times the size of the previous one. When you insert an oiled finger into the dough, it will not shrink back around the hole.

Dividing the dough into 9 equal portions, let it rise for 15 minutes. Take a small piece of dough and roll it into a teardrop shape, put 8 grams of salted butter on the large end, and roll it up from the large end to the tip of the teardrop.

Cover with plastic wrap and let rise for a second time

After the dough has doubled in size, spread with egg yolk mixture and sprinkle with sea salt.

Place the rolls in a preheated oven at 180 degrees Celsius, and cook for 15 minutes on top and bottom, browning the top.

It's best when it's just out of the oven?

The butter melts for a hollow and brushed effect. You can re-bake it overnight.

Tips

Knock on the chalkboard to get to the point!!!!

1, salt was put in the first step when you mixed the ingredients, try not to let the salt touch the yeast directly when you put it in.

2, rolling teardrop shape, if you feel that the rolling will not be retracted, you can wake up for a while, it will be easy to roll out.

3, this is a slightly salty bread, like sweet mouth, adjust the amount of sea salt and sugar