Easy croissant tutorial | Beginner friendly | watch whole video step by step, no fail easy to follow

#tutorial #video #shorts
I promise it's not as hard as people make it out to be,just follow the steps and you'll be enjoying your own homemade croissants
They taste 100% better than store bought and I'm not just saying that
Definitely worth the effort💕
INGREDIENTS
●2¼ cup of all-purpose flour (290 grams)+ ¼cup extra
●½ tbsp of salt (8 grams)
●2¼ tsp active dry yeast (7 grams)
●2 tbsp sugar (25 grams)
●1 cup milk (240 ml)
●1 cup unsalted butter (225 grams)
EGG WASH
●1 egg
●2 tsp of milk (10ml)
METHOD
Heat the milk in a bowl in the microwave or on the stovetop to about 105 to 115 F (40 to 44° C).
Add the yeast with half the sugar
Allow the yeast to get foamy, about 10 minutes.
Next, mix the flour, salt, and remaining sugar together.
Add the yeast mixture to a large bowl (stand mixer)
Gradually add the flour a little at a time until a nice tacky dough forms
Mix in ¼ cup flour and continue mixing the dough for 8 to 10 minutes
The dough should get smooth, but it will be quite sticky.
Place in a large bowl and cover and allow to rise for 1 hour or until doubled.
After the dough has risen, punch it down and wrap it with plastic wrap and place it in the fridge for 30 minutes.
Create a butter slab by adding the butter to the middle of a piece of parchment paper.
Fold the parchment paper over the butter and pound it down with a meat tenderizer or rolling pin.
Shape it into a rectangle
Wrap the butter in the parchment paper and chill in the fridge with the dough.
Take the dough and butter slab out of the fridge. Roll out the dough so it is a few inches larger than the butter slab.
Then, with the butter in the middle, draw a line around it with your finger. Remove the butter and roll away from the lines, creating dough flaps.
Unwrap the butter and place it in the middle. Fold the flaps over the butter.
Roll the dough out, and fold the side down, creating a long rectangle 8 to 10 inches wide by 20 inches long.
Wrap it in plastic wrap and chill for 30 minutes.
Repeat that process of rolling, folding, and chilling 3 more times.
After the last time, chill in the fridge for 8 to 10 hours or overnight.
On a lightly floured surface, roll the dough out one final time into the large rectangle shape, again 8 to 10 inches wide by 20 inches long.
Then, cut triangles out of the dough with a pizza cutter or knife.
Slit the wide in of the triangle and pull the slit out a little bit and roll towards the point of the triangle created the croissant.
Leave straight or pull the ends toward each other, creating the class crescent shape.
Place the rolls on a sheet pan lined with parchment paper or a silicone mat and cover and let rise for 1 to 2 hours.
After rolls are done, rising create an egg wash with one egg and a few teaspoons of milk.
Baste the tops of the rolls and then bake in a preheated oven at 180°C and bake for 20 to 25 minutes until golden brown
Remember, ovens are not the same, so you might have to decrease the temperature depending on how hot your oven is