Happierbaker's Profile

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YUMMY CROISSANTS

Thanks sandyic. Just bought myself a cute but professional convection oven with a custom-made closed stainless steel stand that I can use as a prover. I am so much in love with my new presents that I keep going into the kitchen just to look at them. Baked my first batch and OMG how much of a difference does a convection oven make on the volume and color of croissants. Will post some pics soon when I come back from my summer vacation :))

Jun 07, 2013
Happierbaker in Home Cooking

YUMMY CROISSANTS

Here are more pics of that same batch...

Nov 16, 2012
Happierbaker in Home Cooking

YUMMY CROISSANTS

More pics of that same batch...

Nov 16, 2012
Happierbaker in Home Cooking

YUMMY CROISSANTS

Thanks Missy. To be honest, it took me about 5 months to get to this result. Yes, that long because I was experimenting with different kinds of flour, butter, milk or water or both, my oven temperatures....basically everything! Of course, I had life-saving and priceless tips from Ralph. Check out my post, I'm the last one on that page.

http://chowhound.chow.com/topics/338441

Nov 16, 2012
Happierbaker in Home Cooking

YUMMY CROISSANTS

Hi everyone, Happierbaker here again. I Just wanted to share with y'all an update on my croissants baking progress which I owe in many areas to Ralph! Also, I have also been experimenting with my butter dosage and finally perfected it to have the following result: Flaky, golden and crispy on the outside while tender, airy and moist on the inside. Hence, 125g of butter block to 250 AP flour. They even smell more delicious. I am now more confident during the whole process and know what to expect every time they come out of the oven. ( I still enjoy dissecting one each time though, just for the satisfying pleasure).

Nov 16, 2012
Happierbaker in Home Cooking

Tips on making croissants?

TIPS AND TRICKS LEARNED FROM EXPERIMENTING WITH CROISSANTS DOUGH:

1. DO NOT MIX INGREDIENTS TOO LONG! GLUTEN WILL DEVELOP DURING LAMINATION! IF YOU MIX TOO LONG, GLUTEN WILL APPEAR TOO SOON, WILL RESIST YOU DURING ROLLING AND YOU’LL BE LOSING ITS FORCE FOR THOSE LAST MINUTES OF BAKING AND THEY WILL DEFLATE UPON GETTING OUT OF THE OVEN AT THE END!

2. A MUST MUST MUST: FREEZE DOUGH FOR ABOUT 30 MINS BEFORE incorporating the butter. Butter and dough here SHOULD be of the same consistency.

3. Roll dough gently in one direction, in single long shots and not in tiny interrupted ones.

4. When doing your folds, TRIM BOTH TOP AND BOTTOM EDGES SO AS NOT TO TRAP DOUGH AND GET “DEAD” DOUGH AS RALPH SAYS. I NOTICED THAT THIS WAY, BUTTER WILL ALWAYS BE IN CONTACT WITH DOUGH IN THE SHAPING, HENCE MORE AIRATION AND FLAKINESS.

5. When egg washing, don’t let egg wash drizzle on parchment for it will make croissants stick to parchment paper.

6. Proof at 75-78C or 23-25C.

7. Butter make leak from dough being too tight hence, not able to expand. Therefore, increase liquid in recipe.

8. If proofed enough, but SHOULD NOT leak during baking, (2-2.5 hrs).

9. Amount of butter block for lamination: 25%, so 250g for every 1Kg dough weight. You can go up to 35% if you like. If calculating from flour weight, use 45% of butter. For home rolling, increase butter otherwise if too thin, butter will be absorbed into dough or leak out. So, might use 55% of flour weight = 30% of dough weight.

10. Finally, READ AND EXECUTE EVERY SINGLE WORD Ralph says. I called myself Happierbaker here (Happybaker was taken) as a result of Ralph’s kind instructions to me. I now have nicer looking croissants with those typical hollow holes in the center and this is again due to him. It gives me great pleasure to post a picture of my progress and success. Couldn’t have done it without you Ralph, THANK YOU EVER SOOOOOO MUCH!!!

Sep 28, 2012
Happierbaker in Home Cooking