{"id":487,"date":"2020-05-17T06:16:22","date_gmt":"2020-05-17T06:16:22","guid":{"rendered":"http:\/\/emmacado.com\/wp\/?p=487"},"modified":"2021-01-13T20:19:27","modified_gmt":"2021-01-13T20:19:27","slug":"croissant-1st-attempt-report-2020-05-16","status":"publish","type":"post","link":"http:\/\/emmacado.com\/wp\/2020\/05\/17\/croissant-1st-attempt-report-2020-05-16\/","title":{"rendered":"Croissant 1st Try Report &#8211; 2020\/05\/16"},"content":{"rendered":"\n<p>This is my croissant 1st attempt report including mistakes made and next experiment design.<\/p>\n\n\n\n<p>Direct recipe from \u5c0f\u9ad8\u59d0, handling process refers to two other videos linked below. \u5c0f\u9ad8\u59d0&#8217;s lamination process is easier to handle and less layers than the other two. I will practicing and refine with her recipe till I have a beehive structure in croissant, then move on to try advanced lamination and more layers.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-vivid-green-cyan-color has-text-color has-medium-font-size\">QUICK TAKEAWAY<\/p>\n\n\n\n<ul><li>Dough and butter needs to be same softness when starting lamination, so butter can distribute evenly. Butter should be bendable without breaking apart. \u9eb5\u7cf0\u548c\u725b\u6cb9\u4e00\u5b9a\u4e00\u5b9a\u4e00\u5b9a\u8981\u8edf\u786c\u7a0b\u5ea6\u4e00\u81f4, \u4fbf\u65bc\u9ec3\u6cb9\u5728\u958b\u9165\u6642\u5747\u5300\u5206\u4f48. \u725b\u6cb9\u80fd\u5f4e\u66f2\u4f46\u4e0d\u6703\u88ab\u63b0\u65b7.<\/li><li>If dough becomes too soft after rolling out, refrigerate for 5-10mins for resting. <\/li><li>BE QUICK when rolling out dough, otherwise butter will melt and dough will rise<\/li><li>Add a little salt might help egg white and egg yolk mix better for brushing<\/li><li>Tip of croissant faces down when put on baking pan.<\/li><li>Rise croissant in <strong>ROOM TEMPERATURE<\/strong> for 2+ hours or till its size doubles. <\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-medium-font-size\">MY MISTAKES! \ud83d\ude41 \ud83d\ude41 \ud83d\ude41 <\/p>\n\n\n\n<ul><li>Used extra creamy butter instead of European Style butter! \ud83d\ude41<\/li><li>I dried cutting board in sun as it was wet before I rolled dough out for final croissant forming; but the cutting board was very warm after sun-drying&#8230; fasten butter melt and had dough layer broke&#8230; \ud83d\ude41<\/li><li>Rising croissant in oven, with a tray of HOT WATER beneath in summer might be too warm that ALL THE BUTTER in croissant just melted out&#8230; \ud83d\ude41 <\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-pale-pink-color has-text-color has-medium-font-size\">RECIPE<\/p>\n\n\n\n<p>This recipe yields around <strong>8-10 croissants<\/strong><\/p>\n\n\n\n<p><strong>Step 1<\/strong>: Dough forming <\/p>\n\n\n\n<ul><li>mix 2g yeast + 155g room temperature water<\/li><li>mix dry ingredients: <ul><li>all-purpose flour 330g<\/li><li>sugar 30g<\/li><li>salt 4g<\/li><li>butter 20g<\/li><\/ul><\/li><li>+ yeast\/water to dry ingredients <\/li><li>I added 5g more water<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7365-1024x768.jpg\" alt=\"\" data-id=\"490\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7365-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=490\" class=\"wp-image-490\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7365-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7365-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7365-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7365-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7365-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7366-1024x768.jpg\" alt=\"\" data-id=\"491\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7366-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=491\" class=\"wp-image-491\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7366-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7366-300x225.jpg 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>Step 2:<\/strong> rest 20mins, then knead till smooth<\/p>\n\n\n\n<ul><li>if dough is still rough or easily breaks, rest for 10-15mins more and knead<\/li><\/ul>\n\n\n\n<p><strong>Step 3<\/strong>: ferment dough for 3~4 hours at room temperature, or till dough doubles its size<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-3 is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7369-1024x768.jpg\" alt=\"\" data-id=\"492\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7369-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=492\" class=\"wp-image-492\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7369-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7369-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7369-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7369-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7369-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">smooth dough<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7372-1024x768.jpg\" alt=\"\" data-id=\"493\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7372-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=493\" class=\"wp-image-493\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7372-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7372-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7372-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7372-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7372-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">2x size after 3 hours, RT<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>Step 3:<\/strong> put dough in freezer for 10 mins, then in fridge overnight to stop rising<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-5 is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7375-1024x768.jpg\" alt=\"\" data-id=\"494\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7375-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=494\" class=\"wp-image-494\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7375-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7375-300x225.jpg 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">small bubble formed after 10mins in freezer<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7378-1024x768.jpg\" alt=\"\" data-id=\"495\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7378-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=495\" class=\"wp-image-495\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7378-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7378-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7378-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7378-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7378-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">uneven, wrinkled surface after fridge overnight<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>Step 4:<\/strong> Shape 180g European butter into a <strong>square <\/strong>with parchment paper\/Ziploc sandwich bag<\/p>\n\n\n\n<ul><li>Why European style butter?<ul><li>higher fat content<\/li><li>higher melting temperature thus holds together during lamination<\/li><li>would not break easily <\/li><li>less water <\/li><\/ul><\/li><li>if <strong>shape butter right before lamination<\/strong>, put in fridge for 5-10mins to harden it<\/li><li>if<strong> shape butter the night before<\/strong>, put back in fridge overnight, but take it out a few minutes before lamination so butter can soften till <strong>same softness as rolled-out dough<\/strong><\/li><\/ul>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-7 is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7361-1024x768.jpg\" alt=\"\" data-id=\"488\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7361-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=488\" class=\"wp-image-488\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7361-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7361-300x225.jpg 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">hammer to soften<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7363-1024x768.jpg\" alt=\"\" data-id=\"489\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7363-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=489\" class=\"wp-image-489\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7363-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7363-300x225.jpg 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>Step 5:<\/strong> Next day, roll dough into bigger <strong>square <\/strong>that when folds, can cover butter (the last 2 videos show more advanced lamination  and dough shape) <\/p>\n\n\n\n<ul><li>roll dough large enough to cover butter!<strong> this step took longer than I thought<\/strong>, as I measured size wrong a few times. Rolling a dough into square is also not as easy<\/li><li>place butter so that butter square&#8217;s vertex is on the midpoint of dough square&#8217;s edge. <\/li><li>do not seal the dough over butter until has press the dough a few times,<strong> letting air out.<\/strong><\/li><li>seal butter inside dough, start rolling out dough into a rectangle<\/li><li><strong>BE QUICK! <\/strong>otherwise butter will start to melt and dough will start to rise <\/li><li>3 fold dough<\/li><li>rest in fridge for 30mins<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7381-1024x768.jpg\" alt=\"\" class=\"wp-image-496\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7381-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7381-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7381-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7381-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7381-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Step 6: <\/strong>roll dough towards the shorter side, long enough to have 4-fold &#8220;blanket&#8221; shape; rest in fridge for another 30mins<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-9 is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7382-1024x768.jpg\" alt=\"\" data-id=\"497\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7382-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=497\" class=\"wp-image-497\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7382-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7382-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7382-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7382-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7382-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7383-1024x768.jpg\" alt=\"\" data-id=\"498\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7383-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=498\" class=\"wp-image-498\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7383-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7383-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7383-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7383-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7383-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>Step 7<\/strong>: Cut Dough and Form Croissants<\/p>\n\n\n\n<p>I did not take photos this part as temperature is rising and butter is melting<\/p>\n\n\n\n<ul><li>each croissant should be rolled from isosceles triangle<ul><li>base: 12 cm or 4.7 inches<\/li><li>height: 25 cm or 9.8 inches<\/li><\/ul><\/li><li>since our recipe can make 8-9 croissants, so:<ul><li>long end should be 4 * 12 cm = 48 cm\/18 inches<\/li><li>short end should be 25 cm\/9.8 inches <\/li><li>roll dough into 48cm x 25cm rectangle<\/li><\/ul><\/li><li>make small mark with knife on every 12cm base for croissant on both long edges, so can cut easier later (refer to videos for this step) <\/li><li>cut dough into isosceles triangles<\/li><li>cut the midpoint of each triangle&#8217;s base, slightly stretch out, start rolling from base to tip <strong>(2nd video)<\/strong><ul><li>can add chocolate<\/li><\/ul><\/li><li>croissant <strong>tip should face down<\/strong> in baking pan<\/li><li>brush with egg <ul><li><strong>cut bristle in parchment\/wax paper <\/strong>to make a brush if you don&#8217;t have one like me!<\/li><li>add a little salt might help egg white and egg yolk mix better for brushing<\/li><li>do NOT brush the side with multiple mini layers (help rising), just brush the top surface of croissants; <\/li><\/ul><\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7387-1024x768.jpg\" alt=\"\" class=\"wp-image-499\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7387-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7387-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7387-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7387-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7387-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7388-1024x768.jpg\" alt=\"\" class=\"wp-image-500\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7388-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7388-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7388-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7388-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7388-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-medium-font-size\">From close-up look, the lamination with butter gives clear layers. DO NOT brush lamination layers<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-11 is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7392-1024x768.jpg\" alt=\"\" data-id=\"502\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7392-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=502\" class=\"wp-image-502\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7392-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7392-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7392-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7392-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7392-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7390-1024x768.jpg\" alt=\"\" data-id=\"501\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7390-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=501\" class=\"wp-image-501\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7390-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7390-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7390-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7390-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7390-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>Step 8:<\/strong> rise for 2-3 hours or till size doubles<\/p>\n\n\n\n<ul><li>I put croissants in closed oven, with a tray of hot water beneath for rising 1 hour&#8230;. <span class=\"has-inline-color has-vivid-red-color\">BUT!! all my butter melted and my croissant swam in butter ocean as showed below. <\/span><\/li><li>Lamination is very pretty though, layers come out<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-13 is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7401-1024x768.jpg\" alt=\"\" data-id=\"505\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7401-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=505\" class=\"wp-image-505\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7401-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7401-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7401-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7401-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7401-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7400-1024x768.jpg\" alt=\"\" data-id=\"504\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7400-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=504\" class=\"wp-image-504\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7400-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7400-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7400-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7400-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7400-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7399-1024x768.jpg\" alt=\"\" data-id=\"503\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7399-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=503\" class=\"wp-image-503\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7399-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7399-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7399-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7399-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7399-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>Step 9: brush again and bake<\/p>\n\n\n\n<ul><li>\u5c0f\u9ad8\u59d0: 425F for 10mins, then 375F for 12-14mins, which is what I did this time. But I think I overbaked it. <\/li><li>2nd video: 375F\/190C for 20mins (I will bake with this temperature next time)<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/oven-0516.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-pale-pink-color has-text-color has-medium-font-size\">TIME TO REVEAL!<\/p>\n\n\n\n<p class=\"has-medium-font-size\">PROS: color is right, outer layer is also very crispy, lamination layers are showed<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/cut-0516.mp4\"><\/video><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7408-1024x768.jpg\" alt=\"\" class=\"wp-image-506\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7408-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7408-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7408-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7408-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7408-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-medium-font-size\">CONS: croissant is pretty oil because it SWAM IN BUTTER OCEAN&#8230; inside is not as airy, and beehive did not appear either, texture is more bread-like<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-15 is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7412-1024x768.jpg\" alt=\"\" data-id=\"508\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7412-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=508\" class=\"wp-image-508\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7412-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7412-300x225.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7412-768x576.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7412-1536x1152.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7412-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">plain<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"706\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7416-1024x706.jpg\" alt=\"\" data-id=\"509\" data-full-url=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7416-scaled.jpg\" data-link=\"http:\/\/emmacado.com\/wp\/?attachment_id=509\" class=\"wp-image-509\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7416-1024x706.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7416-300x207.jpg 300w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7416-768x530.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7416-1536x1060.jpg 1536w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7416-2048x1413.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">with chocolate<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-text-color has-medium-font-size\" style=\"color:#cb42e0\">NEXT EXPERIMENT DESIGN<\/p>\n\n\n\n<ul><li>use European style <strong>butter<\/strong><\/li><li><strong>halve <\/strong>the ingredients so even fail, less croissants to consume \ud83d\ude09 <\/li><li>after overnight resting, roll dough into a BIG-ENOUGH square <strong>faster<\/strong>; instead a more round &#8220;square&#8221;, roll a better clear-edge square<\/li><li>cutting board should always be <strong>cold<\/strong>, room temperature will be best at 21-25C. <\/li><li>final rise should be done in <strong>room temperature<\/strong>, at a cooler place if in summer<\/li><li>when forming\/rolling into croissant shape, cut a <strong>prettier triangle<\/strong>, so croissants have more layers, instead of a big round bun shape (lower row in photos)<\/li><li>stretch triangle base further before rolling, so it actually has tips on BOTH sides<\/li><li>roll in more <strong>chocolate<\/strong>; stretch base more<\/li><li>bake in <strong>190C\/375F for 20mins<\/strong><\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color has-medium-font-size\">Resources<\/p>\n\n\n\n<p class=\"has-medium-font-size\">\u5c0f\u9ad8\u59d0: Entry level croissant with 12 layers. <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u725b\u89d2\u5305 \u53ef\u9882  Croissant \u666e\u901a\u9ec4\u6cb9 \u624b\u5de5\u64cd\u4f5c \u7ecf\u5178\u8702\u7a9d\u7ed3\u6784\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/WGHmecm7_iU?start=102&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"has-medium-font-size\">French Pastry Chef: important tips on croissant making <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u7f8e\u98df\u53f0\uff5c\u53ef\u980c\uff08\u7f8a\u89d2\u9eb5\u5305\uff09Croissant\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/l_2Tr8pIdpk?start=131&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"has-medium-font-size\">Tinrry: tips on butter and dough softness alignment! <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u300aTinrry+\u300b\u5e05\u5e05\u5c0f\u53a8\u6559\u4f60\u505a\u53ef\u9882 Croissants\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/OqQjFK-Vq44?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>This is my croissant 1st attempt report including mistakes made and next experiment design.<br \/>\nDirect recipe from \u5c0f\u9ad8\u59d0, handling process refers to two other videos linked below. \u5c0f\u9ad8\u59d0&#8217;s lamination process is easier to handle and less layers than the other two. I will practicing and refine with her recipe till I have a beehive structure in croissant, then move on to try advanced lamination and more layers.<\/p>\n","protected":false},"author":1,"featured_media":507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[49,41,2],"tags":[7,6],"_links":{"self":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts\/487"}],"collection":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/comments?post=487"}],"version-history":[{"count":7,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts\/487\/revisions"}],"predecessor-version":[{"id":1540,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts\/487\/revisions\/1540"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/media\/507"}],"wp:attachment":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/media?parent=487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/categories?post=487"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/tags?post=487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}