Monday, September 26, 2011

Bourke Street Croissant (Bourke街的可颂)

妹妹来电问我为什么失踪了?
哈哈。。。我没有失踪,只是天天都在“无事忙”。
这个星期还蛮多节目的;生活好像很多姿多彩的。
下个星期就是学校假期了;已经告诉孩子们,不要安排任何活动,让我好好在家做“猪”。
他们虽然也有点为难,但是还是很疼爱我这个妈咪的。
这也刚巧遇上我要做一个激光疗,所以有借口休息一下。
上周末终于把我的可颂做了。
面种在冰箱里睡了3天,我才有力气把它们给完工。
因为做了1kg面粉,面团太重,就连我那kenwood chef在搅拌时都觉得吃力,所幸顺利完成。
第一次尝试Bourke Street Bakery 的食谱。觉得非常的压力。
这么好的食谱,我是看了又看,读了又读,不知多少回了,想试又没有勇气。
看见Shirley; Kokken69在她的Bourke Street Bakery's Passion Fruit Meringue Tart中,对这本书(Bourke Street Bakery the ultimate baking companion)这么推荐,而我呢,有书在手却不试试,真有点说不过去。
于是,胆粗粗的就试上了;更了不起的是我没有减半食谱,直接就做了500克牛油和1公斤面粉的量。这不是我的作风。
第一次做的食谱我通常不是减半就是只做1/4。
这应该证明了我对这食谱的信心。
一个没有让人失望的食谱。
当我看到成品时,第一个感想是,人家是开门做生意的,尚且这么慷慨的分享食谱,那么像我们这种学者,真的没必要收藏着什么不可告人的秘诀。
和这些达人比起来,我们还真的是替人擦鞋都不配呢。
之所以这些人能成功,就是他们慷慨,谦虚,好学。
这些都值得我们去模仿的,不是吗?
所以,以后有好食谱,记得分享哦!哈哈。。。我是不是很坏呢?
绕了个大圈子,其实就是在向大家要一些不可公开的好食谱。呵呵。。。
今天我懒得翻译,就直接抄下原版的食谱。有兴趣可以研究研究再动手。


Croissant Recipe:adapted from Bourke Street Bakery cookbook

Ingredients:makes 18 croissants

Croissant pre-ferment:
  • 100g bread flour (chill)
  • 55 ml milk (chill)
  • 5g soft brown sugar (chill)
  • 1/2 teaspoon salt (chill)
  • 5g fresh yeast  (1g instant yeast)
  • 20g unsalted butter, soften
Final dough:
  • 392g bread flour (chill)
  • 550ml milk (chill)
  • 60g soft brown sugar (chill)
  • 15g salt (chill)
  • 35g fresh yeast (8g instant yeast)
  • 500g unsalted butter, for laminating the dough (chill)
Egg wash:
  • 1 egg,100ml milk,a pinch of salt (put all in a bowl and whisk with a fork until well combined. Set aside until needed).
Method:

  1. To make the pre-ferment, mix all ingredients together in a bowl until it becomes a ball. Knead it for about 10 minutes until becomes elastic and smooth. If using electric mixer, using dough hook and mix on low speed for 3 minutes.
  2. Put the pre-ferment in a bowl covered with plastic bag and leave at room temperature for 2 hours to ferment. After, store the pre-ferment in the fridge overnight (this can be kept for few days in the fridge).
  3. To mix the final dough, divide the pre-ferment into 8-10 small pieces, mix it together with all other ingredients, except butter, in a mixing bowl until a dough ball is formed.
  4. Transfer the dough ball to a bench and knead for 10 - 15 minutes (by hand) until the dough become smooth and elastic, and doesn't tear when streched gently. If using electric mixer, using dough hook, mix on low speed for 3 -4 minutes, followed by high speed for another 2 minutes.
  5. Put the dough in a bowl covered with plastic bag or cling wrap and refridgerate for at least 2 hours or overnight.
  6. Before starting the dough laminating (i.e. incorporating butter into the dough) remove the butter from the fridge. Pound the butter with rolling pin between two sheets of baking paper into 20cm flat square (about 1cm thick).
  7. Take the croissant dough out of the fridge, using a ligthly floured rolling pin, roll the dough out into a rectangle about 20 x 40 cm. Place the butter in the centre of the dough and fold th dough over the top. Seal the edges of the dough together to ensure the butter is completely enclosed in the dough.
  8. Gently and carefully roll the dough out into a rectangle, about 20 x 90 cm. Fold the rectangle from one long end by 1/3, so the dough is now 20 x 60cm. Folf the other one long end over the top so that the dough is now 20 x 30cm.
  9. Wrap the dough in a plastic bag and refrigerate for about 20 minutes.
  10. Take the dough out of the fridge and rotate the dough 90 degree so that the dough will be rolled in opposite direction from previous fold. Repeat this folding and resting process twice more.
  11. Once the dough has been rolled n folded 3 times and had a final rest in fridge for 20 mins, it is ready to be pinned and shaped into croissants or used to make pan au raisin, pan au chocolate, danishes or praline twists.
  12. Take the laminated dough out of the fridge and roll it out into a rectangle about 25 x 100cm with 5 -8 mm thick.
  13. Cut the dough into 18 triangles with 9-cm base and 21-cm height. Stack triangle sheets on baking sheet/papers and chill for 10 minutes.
  14. Take the chilled triangles out of the fridge and shape into croissants. Gently stretch it out slightly. Strating from the base and roll up towards the tip, pressing the tip of triangle to make the triangle longer. Pull away two corners at the base and roll it towards the tip to secure.
  15. Place croissants on the tray. Cover loosely with a damp tea-towel. Set aside in a warm room (25-27C)  for 1-2hrs, or until almost doubled in size. Spray the tea towel  with water occasionally if it becomes dry.
  16. Preheat the oven to 240C. Remove tea-towel, brush the top of wach croissant lightly with egg wash and place in the oven. Reduce oven temp to 190C and bake for about 15 mins, or until a deep golden colour. Cool slightly on tray before serving. 

11 comments:

  1. 我喜欢还没烘烤的样子
    油油亮亮地
    好喜欢^^

    ReplyDelete
  2. 这么详细的食谱一点要收臧起来才行。我要慢慢读。

    ReplyDelete
  3. oh not, this is my favourite, thinking to try but still hesitate as i'm not good to incorporate butter and dough. Let me digest the recipe first and i'm sure must try this!! Maybe i should start with a simple recipe first(saw in one of the cookbook) and once i master then i try this, hehehe..

    ReplyDelete
  4. You did it! and you chose one of the recipes I most fear from the book! Respect!!

    This turned out so well!

    ReplyDelete
  5. 感受完全和你一直,这本书真的很无私,很诚恳。毫无保留,我把他列为我最实在,最诚恳的食谱朋友!

    ReplyDelete
  6. 看起来好好吃。做得很美,手工一极!
    怎么办,你又tempt我了!我看了那么多的步骤和须要几天的preparation, 没信心做 :(
    你真行!

    ReplyDelete
  7. 你真的很棒!第一次做就有这样好的效果,佩服!

    ReplyDelete
  8. 都说你失踪是闭门练功,还否认哪!这样多工的东西都做出来了,真厉害呀。

    ReplyDelete
  9. 鲸鱼,是吗?可是没烤怎样吃哦?

    茄子,是很好的食谱。其实整本书都很好。百读不厌。

    Sonia, ya, more works for puffy pastry but the result always make u happy. Something like what u feel for ur macaron.

    Shirley,是你让我有动力去做的。我还做了prune brownie哦,太好吃了。我真的很欣赏他们的无私分享。如果我到悉尼的话,一定也会坐在那里享受享受的。期待。。

    Jessie, u sure can do better than me. 我对你有100分的话信心。

    Ann, croissant not f first time. But this try out this recipe is first time. Hehe... Thank you for ur sweet words.

    Shaz, u always support me n cheer for me. Thank you so much.

    娴,这是分期付款,一天做一点才完工的。我倒希望可以闭门,这样天天在外面跑,很累的。有时驾车驾到要睡觉叻。

    ReplyDelete
  10. Hi Jane, thank you for generously sharing your recipes and experiences in this lovely blog.

    I was googling for this croissant recipe and came across many versions and the flour amount in the final dough is 935g in all of theirs whereas your version is 392g flour? The vast difference got me worried as I am planning to make it for my son and now I wonder is your reduction amount in flour gives better texture? Your guidance is greatly appreciated!

    ReplyDelete

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