croissants

                                 poached apple and chocolate croissants

                                 Pate levee feuilletee-Croissant dough
                                 1.Milk (helps to rich dough and make color and flavour) 415ml
                                 2.Yeast (fermentation) 33g
                                 3.Bakers flour             830g
                                 4.Unsalted butter          40g
                                 5.Egg                           60g
                                 6.Salt                           12g
                                 7.Sugar                        20g
                                 8.Liquid malt (yeast likes it, for flavour) 10g
                                 9.Unsalted butter         500g (lamination, fold in butter-3single turns)

Prove the dough before baking at below 30degree celcius 27-28
Bake at 200 degree celcius for 15-20 minutes