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.