Friend sent me a tiktok video with scallion croissants, as someone who loves scallion steam bun, scallion pancake and of course meat floss, I decided to recreate the scallion croissants with meat floss. Thanks to multiple croissant trials at pandemic, I was able to leverage the Weekend Bakery croissant recipe and came up with the recipe to combine my favorite flavors with my favorite pastry texture.
RECIPE
(~4-5 croissants)
- Dough
- 4g yeast
- 47g water, chill to RT
- 47g milk, chill to RT
- 167 AP flour, add a pinch of flour if the dough is too wet as different flour has different water asborbility
- 18g sugar
- 13g butter, soften to RT
- 4g salt
- Lamination butter: 93-94g
- Filling:
- 1 stem of scallion, finely chopped
- meat floss
DAY 1:
- chill 13g butter, 47g water and 47g milk to room temperature
- mix all ingredients till dough forms, and no visible flour; do not need to over knead
- wrap tightly in plastic wrap, rest overnight in fridge
- wash and chop 1 stem of scallion finely, transfer on a plate and put in fridge to air-dry
- I thought about folding the scallion into the dough instead of folding into the dough along with the lamination butter, but I’m not sure if the scallion will become “sour” after being in dough for 2 days before baking or change the dough texture
DAY 2:
- cut 93-94g European butter (>80% fat content) into ~1cm thick slices
- lay out on parchment/wax paper as ~10cm x 10cm square. Wrap parchment paper around butter, using a rolling pin to merge the butter slices into one integral piece of lamination butter
- put butter back in fridge to chill in case the above process melts/softens butter too much
- goal is to have the same consistency of the butter and the dough
- roll out dough to ~20cm x 20cm square
- bring lamination butter and chopped scallion out from fridge, spread scallion all over the dough, place butter in the center of the dough – instead of having the edges of the dough square and butter square parallel to each other, should have them aligned “diagonally”
- close the dough to wrap butter, leave a little whole for air to escape when starting to roll and fold
- FOLD 1: roll out the dough into rectangle, long enough to form a 3-fold “blanket”. Put in fridge, rest for 30-40mins
- first rest can last for longer as the steps above could already soften the butter a lot, and the dough moisture may increase with the added scallion
- FOLD 2: roll out the dough into rectangle along the long side of dough, fold into a 4-fold “blanket”. Put in fridge, rest for 30mins
- FOLD 3: roll out the dough into rectangle along the long side of dough, fold into a 4-fold “blanket”. Put in fridge, rest OVERNIGHT
DAY 3:
- roll dough out to 20cm x 20-25cm rectangle sheet, ~3mm thickness
- if dough resists rolling out, put back in fridge to chill for 10mins
- if dough feels like getting oily or too moist, put back in fridge chill for 10mins, covered in plastic wrap to avoid getting dry
- use a pizza cutter to slide of all edges so the lamination layers are exposed
- on one side of the 20cm short edge of croissant sheet, make 2 cuts to divide edge into 3 equal portions; on the other 20cm short edge, make 1 cut to divide edge into 2 equal portions
- use the pizza cutter to “connect” the “cuts” on two short edges and slice dough into 5 long triangles, so each croissant dough has a base of ~8-10cm, height of 20cm. Roll out the triangle gently so it has a height of ~25cm
- make a cut at the center of each croissant’s base, stretch the base out horizontally, put meat floss, roll the croissant dough from base to tip tightly
- put croissants with the tip facing down, press tightly so when croissants are proofed and baked, the tips do not pop out
- proof croissants in 80F or 24C environment for ~2 hours. In the closed oven, I put a pan with boiling water at the bottom rack, and place croissant rack on the middle rack to create this temperature for croissant proofing
- after croissants proof to double the size, move them out of oven and preheat oven to 430F
- gently brush the croissant with egg yolk, without brushing the lamination layers, otherwise the egg yolk will inhibit croissants proofing when baked
- bake croissants at 425F for 6-7mins, then at 375F for 8-9mins
- remove from oven and cool down
READY TO SERVE!
