Croissant Wateroux System

Before, I ever made croissant with different system. Now in Indonesia many people make bread/buns and donuts, they use wateroux system. Why not try to make croissants with the wateroux system. We'll se how it works. It does not have to knead too long, the texture is still good. Because when I kneaded the dough I did manual without machine.

Ingredients :

• 550 gr flour (275 gr manitoba flour + 275 gr all purpose flour).
• 50 gr sugar.
• 170 ml lukewarm water.
• 100 /125 ml fresh milk.
• 15 gr fresh yeast / 1 pack dried yeast.
• 340 gr cold butter / margarin.
• 1 egg yolk.
• 1 tsp salt.
• 1 tsp vanilla.

Instruction :

1. Preparation of starter ingredients (wateroux) : mix salt, lukewarm water, yeast and 150 gr flour of 550 gr totale flour. Stir well.
2. Cover with wrap pax and let stand for 1 hour.
3. From the mixture, make a hole in the middle and add a yolk, half the sugar and 2 or 3 tbsp of flour of the remaining flour. Stir until well blended.
4. Add the remaining sugar, flour and vanilla. Mix until well blended and pour milk and knead until well blended, smooth and elastic.
5. Round and wrap with wrap pax, store in the refrigerator for 1 hour.
6. While waiting for 1 hour remove the butter from refrigerator and wrapped with a clead and damp cloth, leave at room temperature.
7. Once the butter at room temperature, milled the butter with thinly and size smaller than the width and lenght of the dough. So that the dough can cover the whole of butter when in the process of folding and rollers.
8. Sprinkle a work table with flour, milled the dough rectangle with thickness of 1 cm.
9. Place the butter on one side of the dough and fold the dough from the other side. Keep the edge of the dough 1 cm from butter.
10. Milled to get 1 cm and fold once again.. Milled again to get 1 cm and fold once again, Wrapped with wrap plastic and store in the refrigerator for 30 minutes.
11. Remove from the refrigerator. Sprinkle a work table with flour, milled the dough with thickness 1/2 cm and cut triangular shape with a widht 3 cm.
12. Take a triangle, cut along of the middle into 3 cm. Give stuffing if you want it such as jam or cheese, or withou stuffing. Place on the baking tray.
13. Brush with yolk, do until the dough finish. Wrap with the aluminium foil and store in the refrigerator for 1 hour.
14. Preheat oven to 200°C and bake for 20 minutes until golden brown.