@2days.delights: Ingredients: 1️⃣ Poolish Starter - 3/4 cup bread flour (100g) - 1/3 cup warm water (100ml) - 1 tsp active dry yeast (3g) Mix well, let it double at room temp, then refrigerate overnight until tripled. 2️⃣ Main Dough - 2 cups bread flour (260g) - 1/2 cup cake or pastry flour (50g) - 2.5 tsp instant dry yeast (8g) - 1/4 cup sugar (50g) - 1 large egg, beaten (50g) - 1/4 cup dry milk powder (25g) - 1/4 cup heavy cream (55ml) - 1/3 cup milk (95ml) - 1 tsp salt (5g) - 2 tbsp unsalted butter (25g) Method: 1. Make the dough: - Mix poolish with all dough ingredients except salt and butter. Knead until stretchy. - Then add butter and salt. Keep kneading until the dough stretches into a thin windowpane. - Cover and let it rise until doubled. 2. Shape it: - Divide into 20 pieces. Roll each into a ball. - To shape like a croissant: 1. Flatten the ball 2. Fold top and bottom to center 3. Pinch into an oval 4. Roll one side to form a tail 5. Flatten again, roll from wide end down Or shape however you like! - Place on tray and let rise again. 3. Bake: - Spray lightly with water. Bake at 180°C (356°F) for 22 minutes. - Brush with butter while hot for extra richness. #bread #MilkBread #sweetbread #bakingideas
