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A N N I E

@lt.annieee

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๊จ„ ๐—›๐—ผ๐—บ๐—ฒ๐—บ๐—ฎ๐—ฑ๐—ฒ ๐—ฐ๐—ฟ๐—ผ๐—ถ๐˜€๐˜€๐—ฎ๐—ป๐˜๐˜€ - ๐—ฏ๐—ฎ๐˜๐—ฐ๐—ต ๐—ป๐—ผ.๐Ÿฏ ๊จ„ ------------------------------- (๐—–๐—น๐—ฎ๐—ฟ๐—ถ๐—ณ๐—ถ๐—ฒ๐—ฑ ๐—ฏ๐˜‚๐˜๐˜๐—ฒ๐—ฟ ๐—ฎ๐—ป๐—ฑ ๐—ถ๐˜๐˜€ ๐—ฒ๐—ณ๐—ณ๐—ฒ๐—ฐ๐˜) Croissants? Again in a row of three weeks ๐Ÿ˜‚ The new technique unlocked ๐Ÿ”“ by using clarified butter in the croissant dough. I got this suggestion from @little.annieee. And the result was amazing ๐Ÿ‘Œ. Thank you so much! So what is the main effect of using โ€œclarified butterโ€ in the dough? I would say it enhances the buttery effect. The effect here includes the oily feel surrounding the croissant and the buttery mouthfeel. The butter taste stays longer in the mouth. Also, I can taste better sweetness coming from the butter ๐Ÿงˆ. For this batch, I used my favorite butter โ€œLurpakโ€. The croissant is flaky, buttery, and balanced. 9.5/10 The recipe guideline: ---------------------- - 100% T65 flour (specific for viennoiseries and baguettes) - 48% hydration (half whole milk, half water) - 10% white sugar - 1.2% honey - 0.2% malt powder - 1.8% salt - 2.4% instant dry yeast - 16% clarified butter (adding to the dough) - 50% laminated butter Note: the percentage is calculated on flour weight. Lamination: Double fold then single fold Final dimension: 40cm x 8cm x 3.5mm Final proofing condition: - Temperature: 27C - Humidity: 80% - proofing in the oven - Time: 2 hours Baking: - 175C, 16 mins (convection oven) So this is all information about this batch. Have you ever used clarified butter in the croissant dough? If yes, how do you review the result? Is it make a difference? Thank you for reading! And enjoy baking ๐Ÿณ๐Ÿ‘ ---Bake the sadness away--- Ps/ These croissants are made by hand lamination ๐Ÿ”ฅ Croissant batch made with clarified butter
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STRAWBERRY SORBET & ROSEฬ #chefyonge #kisume #kisumeฬ #kisume_au #melbourne #melbournefoodie #melbournefood #melbourneeats #melbourneeat #dessert #sorbet #strawberrysorbet #roseฬ
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PISTACHIO ICE CREAM & FIGS #chefyonge #kisume #kisumeฬ #kisume_au #dessert #pistachioicecream #fig #melbourne #melbournefoodie #melbournefood #melbourneeats #melbourneeat
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