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@nangthomacdep95: #xuhuong #trending #thoitrangnu

𝑵à𝒏𝒈 𝑻𝒉ơ 🎀
𝑵à𝒏𝒈 𝑻𝒉ơ 🎀
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Monday 17 August 2026 10:00:00 GMT
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Classic Chocolate Chip Croissants Ingredients * 315 g flour (≈ 2⅔ cups) * 150 g cold milk + water mix (≈ ⅔ cup) * 25 g egg (≈ ½ large egg) * 35 g sugar (≈ 3 tbsp) * 25 g softened butter (≈ 2 tbsp) * 4 g instant yeast (≈ 1 tsp) * 1 tsp salt * 80 g mini chocolate chips (≈ ½ cup) * 160 g unsalted butter, for laminating (≈ ⅔ cup) Instructions 1. In a bowl, add all the ingredients except the butter and salt. Mix until the dough comes together, then add the softened butter and salt and knead until smooth and elastic. Flatten the dough, add the mini chocolate chips, and knead gently just until they are evenly distributed. Cover and refrigerate for at least 6 hours. 2. Roll the 160 g butter into a soft square (pliable, not melted). Enclose it in the dough and make a double fold, then roll it out and do a simple fold. Rest for 1 hour in the refrigerator. 3. Roll the dough into a large rectangle, cut it into 3 long strips, then divide each strip into 6 triangles. Roll each triangle not too tightly. Cover and proof for 3+ hours, until puffy and jiggly. 4. Brush with egg yolk mixed with a little milk. Bake at 400°F (205°C) for 4 minutes, then reduce the temperature to 350°F (175°C) and bake for 12–15 minutes, or until deeply golden brown. #croissant#croissantts #bread #baking #breadtok
Classic Chocolate Chip Croissants Ingredients * 315 g flour (≈ 2⅔ cups) * 150 g cold milk + water mix (≈ ⅔ cup) * 25 g egg (≈ ½ large egg) * 35 g sugar (≈ 3 tbsp) * 25 g softened butter (≈ 2 tbsp) * 4 g instant yeast (≈ 1 tsp) * 1 tsp salt * 80 g mini chocolate chips (≈ ½ cup) * 160 g unsalted butter, for laminating (≈ ⅔ cup) Instructions 1. In a bowl, add all the ingredients except the butter and salt. Mix until the dough comes together, then add the softened butter and salt and knead until smooth and elastic. Flatten the dough, add the mini chocolate chips, and knead gently just until they are evenly distributed. Cover and refrigerate for at least 6 hours. 2. Roll the 160 g butter into a soft square (pliable, not melted). Enclose it in the dough and make a double fold, then roll it out and do a simple fold. Rest for 1 hour in the refrigerator. 3. Roll the dough into a large rectangle, cut it into 3 long strips, then divide each strip into 6 triangles. Roll each triangle not too tightly. Cover and proof for 3+ hours, until puffy and jiggly. 4. Brush with egg yolk mixed with a little milk. Bake at 400°F (205°C) for 4 minutes, then reduce the temperature to 350°F (175°C) and bake for 12–15 minutes, or until deeply golden brown. #croissant#croissantts #bread #baking #breadtok

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