Matcha danish loaf and croissants
Looking for a croissant loaf recipe ?! This matcha danish loaf is made from croissant dough and just like a croissant .....
Croissant is a flaky , buttery pastry made from yeast-leavened dough and butter . The butter is enclosed inside the dough , rolled and folded several times then rolled into a thin sheet , this technique is called laminating . This process results in a layered , flaky texture ( wiki )
The danish loaf is made the same way as croissant in this recipe except of course , when shaping .
The recipe is pretty straighforward well , after I figured it out by reading other croissant recipes .
The problem with some bilingual books is that some of the instructions are a bit spotty and this book is no exception . If not for the photo of the danish loaf in the book , very pretty ( but the photo of the croissants doesn't impress me much ) and the reasonable amount of butter ( only 115 grams ) , I wouldn't be so tempted to try the recipe . Hey , aren't you glad that I did ? lol
If you want to make this recipe and it's as hot as Hades in your side of the world , turn on the aircon , trust me , it'll make your life easier .
Buy the best butter you can find because you'll be the one who's gonna eat most of it . I used Beurre d'Isigny in almost all of the loaves and croissants that I made except in matcha loaf , in which I used Paysan Breton .
The photos in this post are the combination of my several baked danish loaf and the 3rd attempt at croissant making . Photos of the step by step instructions are mostly from matcha loaf and croissant .
My step by step instructions below are mostly based from what I've read at Joanne Chang's Flour , too and from Bouchon Bakery's croissant recipe . The original instructions from the book is at the bottom .
Recipe adapted from Homemade professional bakery-style bread by Charles Ho
Makes 1 8 x 4-inch loaf or 8 pieces 6-inch croissants plus 1 and 1/2 small croissants from scraps
Final dough in matcha danish loaf is 311 grams and 317 grams in matcha croissant
My slight substitutions in red
7 grams fresh yeast 2 grams instant yeast
15 grams caster sugar
2 grams salt
8 grams milk powder
8 grams Uji matcha powder
115 grams bread flour
45 grams cake flour 40 grams cake flour
40 grams ( beaten ) egg
20 grams fresh milk
45 grams water ( 50 grams water in croissant )
20 grams unsalted butter , cut into small cubes , at room temperature
115 grams butter block 4'' x 4' square
* Combine all ingredients except the butter and knead until gluten starts to form . Add in butter and continue to knead until dough is smooth and elastic , about 20 - 25 minutes . Shape dough into a ball then flatten into a rough rectangle . Place dough into the baking sheet and cover with plastic wrap . Chill in the fridge overnight , 8-10 hours ( figure 1 )
* Roll out dough into a 6 inch square , draw a 4 inch square as a guide ( for the butter ) and roll the 4 flaps at the sides . The middle of the dough should be thicker ( figure 2 )
* Place butter into the center ( figure 3 ) and close all 4 sides ( figure 4 and 5 ) Use the palms of both hands , firmly press down the dough to create a 6-inch square (figure 6 )
* Roll out dough to 12'' x 8'' rectangle ( figure 7 ) and do a 3 fold , just like folding a letter ( figures 8 and 9 ) . Rotate dough ( you'll have a 4 x 8-inch rectangle after each turn ) at 90 degrees so that the opening is on the right ( figure 10 ) . The process of folding and rotating is called '' turning the dough '' .
* Place dough into a baking sheet and cover with plastic wrap . Put in the freezer for 20 minutes .
* Remember to lift or fluff the dough often and dust the work surface and the dough with flour to prevent sticking . Brush off any excess flour off the dough .
* Do the 3 folds 3 times and freeze dough for 20 minutes after each turn .
* As you complete each turn , you'll have 3 layers of evenly stacked dough . Rather than immediately rolling out these layers with back and forth motion , use the rolling pin and press it down firmly onto the length of the dough , creating ridges in the dough as you compact it ( figure 11 ) Once the dough is press down all over , roll the pin back and forth , smoothing out the the ridges as you flatten and roll .
* After the final turn with 4'' x 8'' rectangle ( figure 12 ) . Freeze for the last time .
* For Danish loaf : Roll out dough into 16 x 4-inch rectangle , the length of the dough should be twice the size of the loaf tin , I used a 8 x 4-inch pullman tin . Cut into 3 or 4 strips and braid the strips of dough .
* Place both ends of the braid on the middle then put it into the tin up side down . Cover with plastic wrap , place tin onto the baking sheet and let proof until it fill up 80 or 90 % of the tin , about 4 to 5 hours .
* Preheat oven at 200°C . Brush top of the loaf with egg wash . Place the baking sheet at the lowest rack ( I use a table top oven ) and immediately lower the temperature to 180°C .
* Bake for 33 minutes or until loaf is golden . If the top of the loaf starts to turn brown , cover top with foil .
For the croissant :
* Roll out dough to 15 x 8-inch rectangle . Starting at the bottom left corner of the rectangle , make a mark every 3-inches , you'll have 8 pieces 3 x 8-inch rectangle plus 2 scraps .
* Pick one triangle and hold the base with one hand and gently stretch the length with your other hand to elongate it to about 10-inches in length . Place the lengthened triangle on the work surface and roll starting from the base , place in a baking sheet lined with parchment paper .
* Let proof for about 2 hours or until doubled in size .
* Preheat oven to 200°C . Brush each croissants with egg wash . Place baking sheet in the middle rack and immediately lower temperature to 180°C . Bake croissants for 20 minutes .
Makes 10 to 12 croissants
* Put fresh yeast , caster sugar , salt , milk powder , egg , fresh milk , water , bread flour and cake flour in a mixing bowl
* Use the spiral hook of a handheld electric mixer to combine ingredients at low speed . Add butter and mix until dough becomes shiny and smooth and can be stretch to thin membrane . Flatten dough with palm to rectangle shape . Chill in fridge and let ferment for 20 minutes .
* Roll out croissant butter with rolling pin until thin and soft .
* Remove dough from the fridge and roll out thinly . Wrap the entire piece of croissant butter with dough .
* Roll out thinly with rolling pin to form a rectangle . Fold it into thirds 3x3x3 . Do it three times .
* Chill in fridge until dough hardens . Remove from fridge and roll out thinly for shaping .
For croissant , you'll need 5 pieces 15 cm even triangle pastry with 4 mm thickness . Preheat oven at 150°C . Adjust to 180°C . Bake pastry until surface changes color . Adjust to 150°C and use only surface heating and bake until done . The entire baking process takes about 20 minutes .
For danish loaf , you'll need 220 grams of rectangular dough ( 7cm x 30 cm ) with 8mm thickness . You also need an 8 x 15cm loaf pan for baking the loaf . Preheat oven at 150°C . Adjust to 180°C and put tin into the middle of the oven . Bake until surface changes color , adjust to 150°C . Bake until done . The entire baking process takes about 35 minutes .
Oh man! Your Danish loaves and croissants are so beautiful!!! I'm happy to admire all the beautiful photo in your post!
Love all the gorgeous flaky layers! Haven't baked or had a croissant in ages..I bet these taste heavenly!ReplyDelete
OMG...OMG.... Anne, your croissants bread look amazing. Love love love it so much. Wish I can have some now. Salivating !ReplyDelete
You're actually tempted me to make some.
I've already bookmarked the recipe. Definitely will try it out soon. Thanks for sharing it, Anne. ((hugs))ReplyDelete
Thanks for sharing such a unique recipe - I hope you don't mind I have featured your recipe in a selection on my blog, all about matcha. These look beautiful and I will definitely be making them soon!ReplyDelete
Grace | www.eatwriteexplore.com
I'm sorry, what is cake flour? I have all purpose flour at home and bread flour at the store. Can I use all purpose flour?ReplyDelete
Thank you in advance for the answer!
Hi Li , cake flour has a lower protein content than all-purpose flour but I think it'll be okay . Try to check this site first for DIY cake flour --->>>> http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521Delete
Hi - what a great recipe and perfect instructions. can't wait to try it!ReplyDelete
Do you do the final proof in the fridge or outside?
Hi, Sis, at room temp. It was September (too hot at that time) when I made those so I proof somewhere cooler. Ideally, below 28°C ambient temp so that butter wont leak out....Delete