Salt Croissant
Timothee Cazares
I tried to search for a recipe in English website but not successful. I searched in Instagram but in vain. However, I managed to find a recipe in Pinterest but this recipe is in Japanese. So I asked Google to translate the recipe and try out the recipe as posted here: ザルツシュタンゲン塩パン. However, I did made quite major modifications to the recipe .
Well, the taste and texture as per this recipe is totally different from the one my wife bought. I know the discrepancy in texture is because of the timing i ate the bread. My wife bought during lunch and shared with me only when she reached home at night, therefore the bread had became rather tough.
Immediately after my photo taking, I took a bite and I was very pleased with the outcome. The crust was very crispy but interior is soft. It was buttery and addictive because of the addition of coarse sea salt was made it totally different from the sweet bread.
I believed the trend started because of the unique salty taste and the buttery taste. It actually blends very well and it is hard to describe. My whole family loves it. On the next day, I just put the cold shio pan in my bread toaster and it become crispy again.
Actually, I have seen this bread being sold in a number of bakeries but i never buy the bread because I do not know what is so special about the bread. The croissant shape bread looks rather funny for a bread that does not have egg wash.. After I prepare the bread, I can recommend you to try out this recipe or before trying, you may want to buy some from the bakery as recommended by the Straits time. Trust me, it is different.
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I discovered that apart from the saltiness from the flaky sea salt, another important selling point is the butter crisp bottom. To truly enjoy the bun, reheating is absolutely necessary. This time I like it much better. After reheating, the texture improved. The base was crisp and buttery as it should be and the interior soft and fluffy with a slight chew to it. A simple bread that people of all ages will enjoy eating again and again without getting tired of it.
Without a doubt, Shio Pan is best enjoyed freshly baked. When eaten warm, the outer crust will be light and crunchy with an incredibly soft and fluffy interior and an irresistible butter crisp base. All of these textures rounded up with savoury crystals of fleur de sel. Truly simple pleasures!
These rolls also keep surprisingly well. Just place them in zipper bags and freeze for up to a month. To serve, reheat frozen butter rolls and serve warm. The butter rolls will taste as good as freshly baked. So for this reason it is definitely wise to make a bigger batch and freeze the extras.
Apart from eating plain, these rolls are perfect canvas to stuff fillings like egg mayo and red bean paste with chunks of butter. Just make a slit from one side of the rolls and insert your preferred fillings.
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Instead, let me tell you about a croissant. My favourite croissant ever, I reckon. A perfect, sexy half-moon of laminated pastry glimmering with leatherwood honey and spangled with flakes of sea salt. The sublime creation comes from a little pastry shop in Carlton North called Monforte Viennoiserie.
We cover new openings on Broadsheet every day. But after a while you can start to tell which ones are going to be instant classics. And in my opinion, the one thing all of these successful openings seem to have in common is good timing.
I grew up in the French schooling system. Instead of a tuck shop, we had a viennoiserie where everyone would meet in the mornings to quaff babycinos and eat croissants before class. (I wish I was exaggerating. We actually did this every morning. We were 12.)
2. before you begin rolling out the folded dough, press down with the rolling pin across the dough to make an impression of the pin, beginning in the middle, go up and down, then turn the dough 90 degrees and repeat. Turn the dough back to original, and try rolling it.
3. when it gets tough to roll, put it the covered dough back the fridge for 15-30 minutes more, then bring it out again. You might need to let it sit at room temp for a few minutes. Then do pressing of #2 and start rolling. Repeat this if necessary.
4. if you are using a dowel-type pin (without handles), make sure your hands are at the ends of the pin, and you start rolling from the middle of the dough. Press down at and forward or backward angle. I'm new to rolling, have a dowel without handles, and had my hands placed between the middle and ends, and found it much easier once my hands moved to the ends
Are you able to roll out the dough without butter? Try that. Do the laminating steps without butter. This might help us understand if it's actually the dough that's the problem. If you are worried about waste, then just bake the resulting dough.
The video is only half right, he isn't a trained baker and doesn't understand he is defeating himself when he pounds it but then rolls across the tops of the troughs. That will force the butter to bunch up into rows.
this can be done by adding a bit of preferment, like a poolish or a sourdough starter. many professional places even add old croissant dough scraps back into their mixes, for economy and as a dough conditioner.
The chilling of the paper thin layers of unsalted butter, the consistency of the poolish and the flipping, fluffing and turning of the chilled dough. It's honestly in the temperature of the dough! If you keep the dough chilled and act quickly in rolling it out, you should have no problem! I have a plastic rolling pin that I freeze water in and it keeps the croissant dough chilled while rolling it out!.
I wouldn't suggest using bread flour it will be tough and not a great outcome! I use double sifted AP flour! even though I am experimenting with flours I would rather use that are far healthier, I have yet to perfect a flour mixture that can make a decent croissant other than using AP flour!
is in German but you can turn down the volume and still pick up tips and tricks. At about 14 minutes, the author decribes cutting 90g weight croissants and you can see he is constantly correcting the dough with the roller. I just about fell asleep watching waiting for the shaping part of the video. The author has a very soothing voice.
Note triangle shape cut, this gives the dough more room to expand when compared to a square shape. He also pulls the triangle after cutting to make the dough longer and don't forget the notch cut in the end before rolling up.
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I'm in the process of making pain au chocolat (chocolate croissants) and just ran into a problem.
The Kerrygold butter that my parents picked up for me while they were in town is salted- I started the lamination process without knowing this.
A quarter pound of salted butter contains 1/4 to 1/2 teaspoon of table salt. If you use a stick of salted butter instead of unsalted butter, just reduce the added salt by 1/4 to 1/2 tspn. The salt will not interfere with the lamination process. If it is already done, then you obviously cannot undo it. Just hope it is not too salty.
I always use salted butter in my croissants and pastries. The one time I tried using unsalted butter, they just didn't taste as good. Also, the ingredients in salted butter say cream snd salt. When I look at a package of unsalted butter it says cream and natural flavoring. I don't want flavoring in my butter. I think it makes it taste like that fakey microwave popcorn butter. If salted butter is cream and salt, then unsalted butter should be just cream. Of course I've only looked at regular supermarket brands of butter. I haven't looked at the gourmet brands of butter to see what's in them.
The ad promised that the item was "back in stock from Christmas," but it hadn't shown up in my feed until after the holiday. Unfortunately, I can't just drop into an English bakery any old time to pick some up in person, so I was left to figure out how to make croissant butter on my own.
I'm a big fan of cookie butter, or one of the most delicious formats in which cookies may be eaten. The thought of that delightful concoction adapted to the greatest pastry invented seemed like a stroke of genius. While I can't vouch for my how my knockoff stacks up to Pollen's original, I can attest that the test version I made in my house was gone in matter of minutes.
I started with the distant memory of a Martha Stewart recipe for sweet croutons, shredding a croissant from my neighborhood bakery and toasting it in a skillet with butter and sugar. I didn't feel like taking the time and effort involved in making homemade caramelized white chocolate, so I enlisted some of the salted caramel sauce I keep on hand to active duty. Then, to pull it all together, I relied on Lauren Toyota's foolproof formula for cookie butter.
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