Croissant
Dry Ingredients
- Flocons Gluten Free All Purpose Flour 500g
- Sugar 12g
- Salt 6g
- Yeast 3g
Wet Ingredients
- Milk 150ml
- Water 150ml
- Butter 300g
- Egg Yolks (2)
Method
- Mix all ingredients in an electric mixer for 5 mins (use only 50g butter)
- Press & fold the dough & refrigerate overnight in cling wrap
- Flatten remaining butter (250g) in between wax paper
- Sheet the dough & place the flattened butter on it & fold like an envelope
- Fold twice & sheet
- Repeat 8 times
- Refrigerate overnight in cling wrap
- Sheet & cut triangles
- Slit in the bottom & roll to make croissant shape
- Glaze with egg yolk & water mix (25ml)
- Preheat oven at 180°C & bake for 20 mins