Bourke Street Bakery's 可颂

延续昨天的 Bourke Street Bakery's 满分，今天再来一个他们的可颂食谱。

这个食谱其实前些日子已经上过了。

上星期朋友带我去Patisserie La Vespa小咖啡馆品尝他们的可颂。

因为她说他们的可颂很好很好吃。

说实在的，单单从外表就知道她的话一点不假。

我们点了3种口味，原味，巧克力和杏仁。

我觉得都好吃；但是那个杏仁的让我回味无穷。

可惜我不会做，不知道谁有食谱可以分享呢？

我们还点了scone，那个白白的scone好吃得很叻。

我在想作么是这样白的呢？没有牛油吗？这个问题直到今天我还没解开。

谁又能帮帮忙揭秘呢？

嗯。。上网找了些质料，这个星期试试能否做到稍微相似的scone好了。

吃完了La Vespa的可颂，第二天就自己动手做了。

食谱和之前做的一样。

我的客人给我很好的评价。

可惜我的照片出了些状况，没法下载。

今天不死心，再来一轮，下回我一定要做那个杏仁馅的；

不过得先找食谱再说。

昨天吃了bourke street bakery's 的muffin，今天再吃croissant，我觉得自己真的是在悉尼了。

可以的话，明天再来个pork and fennel sausage roll，那就完美了。嘻嘻。。。

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.