【過去一】パン職人が教える。お家でつくる本格激うまクロワッサンの作り方。

[Ingredients] ▶︎Dough ingredients 200g semi-strong flour (can be substituted with 160g strong flour and 40g weak flour) ※Use semi-strong flour whenever possible! 4g salt 16g sugar 2g yeast (gold saff) ※Can also be substituted with yeast or red saff sold at supermarkets! 58% water 116g 16g butter ▶︎Folded in 100g folded butter ▶︎Rum syrup 15g rum 40g granulated sugar Water 40g [Recipe] 1. Weighing ingredients Weigh out the ingredients listed 2. Mix ingredients Mix until no more powder remains, and when it comes together, knead in a bowl for about 3 minutes 3. Fermentation Wrap and leave to ferment for 20 minutes at 40℃ 4. Make sheet butter Weigh out 100g of unsalted butter, cut into thin slices, and arrange in a square Wrap with plastic wrap and roll out with a rolling pin to a 12cm square Sprinkle with flour halfway through to adjust the shape to a square 5. Roll out the dough Roll out and let rest Put the fermented dough onto a greased tray and roll it out to a width of 12cm Once flat, cover with plastic wrap and let it rest in the refrigerator for 20 minutes 6. Knead in butter and fold in thirds Sprinkle flour on the dough, roll it out to about 30cm with a cotton swab, place butter in the middle, and fold in thirds Once folded in thirds, mix the dough and butter together ① Once the dough has been rolled out to about 34cm, fold it in thirds again and make cuts along the folds Cut After filling, roll it out the same way as before. When you have finally rolled it out to 15cm long and 24cm wide, put it in a tray and chill in the fridge for another 20 minutes. ② Place the chilled dough on the counter again and roll it out to about 40cm with a rolling pin as before, then spray with water and fold it in thirds. Make a cut horizontally. After making the cuts, roll it out lightly. Cool in the fridge for another 20 minutes. ③ Roll it out in the same way as ②, make cuts, and chill in the fridge for 20 minutes. 7. Final stretching, cutting, and rolling Stretch out to 30cm wide and 20cm long (you will cut it, so make it a little larger, about 32cm) Once stretched, cut the edges Make a 9cm cut on one side and a 4.5cm cut on the other side Cut into a triangle Once cut, roll it up 8. Final fermentation Place the dough on a hot plate covered with cooking paper and ferment at 35℃ for 50-60 minutes 9. Make the rum syrup Put the rum syrup ingredients in a pot, simmer until thickened, then transfer to a container and set aside. 10. Baking and finishing Once the fermentation is complete, preheat the oven to 200°C and bake for about 20 minutes as soon as preheating is complete (bake for 15 minutes, flip and bake for 5 minutes). Once baked, spread the rum syrup on the bread and it's done. [Important announcement] I've become an ambassador for Hakata Salt, which is famous for Hakata salt! I've been using this salt all my life in bread making, so I'm really surprised and happy to be an ambassador! It's all thanks to all of you who always watch! I'll be posting lots of delicious bread recipes, so let's enjoy bread making together! [Hakata Salt Official X] https://x.com/hakataengyo [Hakata Salt Official Instagram] [About the recipe book] I've published a recipe book from KADOKAWA! It's been a big hit! Please take a look as we are confident in this product 😊 https://amzn.asia/d/dUk44mB [List of recommended wheat] Haruyokoi: All-purpose domestic wheat Soft and fluffy texture! 1kg https://amzn.to/3U002sa 2.5kg https://amzn.to/3zlMOwD Type ER: Domestic semi-strong flour Rich and fragrant wheat aroma! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Risdol: The most popular semi-strong flour Easy to handle and has a good aroma 1kg https://amzn.to/40qG0vF 2.5kg https://amzn.to/3TOJ7JZ Kitano Kaori: Domestic wheat with a strong chewy texture Good aroma and strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce Japanese-made weak flour Add a little when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [Recommended items list] My favorite oven https://amzn.to/3LytLpV 18cm square mold (used by Jam Onii) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (used by Jam-onii) https://amzn.to/3x9QunM Brown card used when kneading dough https://amzn.to/3Y9ben6 Yeast always used (red saff) https://amzn.to/3K91iX5 Yeast for dough with a lot of sugar (gold saff) https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used when cutting dough https://amzn.to/3xP8mkv Oil spray to prevent dough from sticking htt ps://amzn.to/41tFEDp Easy-to-use rolling pin https://amzn.to/3Zjs57p Silicone spatula https://amzn.to/3SbxMC7 My favorite coupe knife https://amzn.to/3TqIHZb [Other] Jam Onii and his butter bread brothers channel    / @jambrother3112   Jam Onii's TikTok   / sousu312   Jam Onii's Instagram https://www.instag...