How to make [Pain au chocolat] ★ How to make croissant dough 

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▼ 6 pieces of pain au chocolat
200g Bread flour
50g Cake flour
(Or 250g French bread flour)
1 teaspoon of dry yeast (4g)
25g sugar
4g Salt
25g Whole egg
115~125ml Milk (30-40 ℃)
12g Unsalted butter (for dough) room temperature
125g Unsalted butter (for folding) Used cold
Whole egg (for finishing polish)
12 baton chocolates
・ Add softened butter, whole egg, and water containing dry yeast to the place where the flour is mixed, and mix gently.
・ Knead firmly so that it rubs against the table for 2 to 3 minutes.
・ Shape it into a square of about 15 cm, wrap it in a cooking sheet, and put it in a container to prevent it from drying.
Ferment overnight (about 12 hours) in the refrigerator.
・ Stretch the butter for folding to 15 cm and cool it.
・ Spread the fermented bread dough in 24 cm squares, wrap the butter in it, stretch it to about 50 cm, and fold it in three.
・ Repeat the same work by changing the angle by 90 degrees, and put it in the refrigerator for another 30 minutes (3 folds, 2nd end)
・ Further extend about 45 cm, fold it in three for the third time, and put it in the refrigerator for 30 minutes.
・ Extend it to about 17 cm x 40 cm and make 6 rectangles of 8 x 13 cm.
・ Two baton chocolates are rolled and molded, and fermented until they are about twice as large.
Please note that the butter will melt if it exceeds 30 ℃.
・ Apply the egg for polishing and bake in an oven preheated to 220 ℃ for 8 minutes, then lower the temperature to 200 ℃ and bake for another 6 to 8 minutes.
・ It's delicious when cooled, but of course it's the best when it's freshly baked.
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