Making an e-mart custard croissantA recipe that even beginners
Making croissants, it's not hard anymore!! Soft and dry outside + custard cream = super delicious combination
4 serving
Within 999 minutes
Red Moon 붉은달
Ingredients
  • Strong flour
    200g
  • Gravity powder
    152g
  • Sugar
    29g
  • Salt
    5g
  • East
    7g
  • Water
    175g
  • Butter
    40g
  • Butter
    180g
  • Eggs
    18g
  • Water
    6g
  • egg
    38g
  • Sugar
    36g
  • vanilla oil
    4g
  • Soft flour
    8g
  • Milk
    200g
  • Butter
    19g
  • whipped cream
    250g
  • Sugar
    50g
Video
Cooking Steps
STEP 1/27
*Making custard cream*
Combine yolk + sugar + vanilla oil
Whisk until ivory
STEP 2/27
Sift the flour and mix it well with a whisk
STEP 3/27
Pour milk into a pot and bring to a boil
STEP 4/27
Pour into the yolk mixture and mix
(Be careful not to cook the yolk!!)
STEP 5/27
Transfer to pot again and heat with whisk (low heat)
It lumps together like cream in three to four minutes.
STEP 6/27
Pour into a large bowl
Put the wrap close together and freeze it for 20 minutes
(Hot yolk + air contact = It is important to block the air as much as possible and cool it as quickly as possible because it reproduces germs!)
STEP 7/27
Whip whipped cream and sugar at high speed
STEP 8/27
Sift the cold custard cream and mix it with the whipped cream
(Custard cream is done! -> Refrigerate it)
STEP 9/27
I'm going to make a croissant*
Beat the yeast in lukewarm water
(Activates enzymes)
STEP 10/27
Place all ingredients except butter in kneader
Two-tier 2 minutes / (+additional dough butter) Four-tier 5 minutes / Six-tier 3 minutes of mixing
STEP 11/27
When the dough is stretched, it breaks before the finger is reflected
STEP 12/27
Put it in a bowl and put wet cotton cloth on top
It ferments in a warm place for an hour
STEP 13/27
Sprinkle the powder and roll with a rolling pin
STEP 14/27
Spread the filling butter evenly
(Work quickly before butter seeps into the dough!!)
STEP 15/27
Roll it up (+Frozen 30 minutes)
STEP 16/27
Press it down with a flat cutting board
+ Push it further with a rolling pin to meet the specifications
STEP 17/27
Cut off the edges and cut into 4 triangles
STEP 18/27
It's still a right triangle
Push it with a rolling pin to make an isosceles triangle
STEP 19/27
Roll it tightly while lengthening the dough
STEP 20/27
I panning on the baking sheet
Cover with cotton cloth and ferment at room temperature for 40 minutes
STEP 21/27
If the width increases by 1cm and the grain spreads, the fermentation is complete!
Apply egg wash
STEP 22/27
Bake it at 190 degrees for 15 minutes
STEP 23/27
Allow to cool completely in a cooling net
STEP 24/27
Make cuts in between and charge with custard cream
STEP 25/27
Sugar powder~ Spray it and finish! >_
STEP 26/27
Custard cream croissant is complete!!!
STEP 27/27
Soft and soft on the outside + creamy = It's very, very delicious
Store in an airtight container in a refrigerated or cool place
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