🪷Homemade Puff Pastry Croissant Recipe [Homemade Puff Pastry Bread]

Mix AP and Bob powder evenly beforehand. Pour 134g of water (room temperature 24℃), 40g of egg liquid (refrigerated), 3.3g of dry yeast (low sugar), 40g of sugar, 2g of salt, and 2g of brown sugar molasses into the mixing bowl. Stir well, pour in the mixed dry powder, and then add 27g of diced butter (refrigerated).

After mixing evenly, knead on dough mode for 3 minutes.

Take it out, knead it thoroughly until smooth, flatten it into a rectangle, cover with plastic wrap, let it rest at room temperature for 10 minutes, then roll it out into a 28*21 cm rectangle, cover with plastic wrap, and freeze for 30 minutes.

Cut chilled butter into cubes and put it into the mixing bowl.

Even it out, at a speed of 5 for 15 seconds.

Cut the baking paper into 20*28 cm envelope shapes, and put the evenly spread butter into them.

Wrap it up, roll it out to an even thickness with a rolling pin, and put it in the refrigerator.

If the dough is frozen, you can remove it from the freezer if the weather is warm (above 24 degrees Celsius) and remove only the dough, omitting the butter slices. If the weather is cold (below 20 degrees Celsius), you can remove it from the freezer together.

Sprinkle with flour, roll out the dough until it is twice the size of the butter sheet, approximately 40*56 cm.

Add the butter slices. The butter slices should not be in a toothpaste-like consistency; they need to be in sheet form but have a certain softness.

Put the two sides together and pinch the opening closed.

Roll out

Cut off both ends, then fold it into thirds.

The three-layer puff pastry is ready. Freeze for 18 minutes.

Take it out and cut the corner open.

Cut open all four corners

Roll out the dough to a large size, but not too large, as this will make it easier for the butter to mix. One centimeter is the limit; anything smaller than 1 centimeter will cause the butter to mix. While rolling, you can clearly see the state of the butter on the sides. If it cracks, the butter is too cold (it needs to be warmed up); if it turns into a toothpaste-like consistency, the butter is too hot (it needs to be frozen).

Cut off both ends, fold it up, like a briefcase.

Two more floors (currently a total of 6 floors).

Fold it in half again

Once you've completed 4 layers (out of 12 in total), the basic puff pastry is done. Freeze for 30 minutes.

Remove from the oven, sprinkle with dry powder, and cut corners (this will clearly show the layers).

Roll out the dough to a large size, 4mm thick and 35cm wide (refrigerate if softened). 46×25