My first croissant ever........

Last night while waiting for my daughter, I feel like baking something for today's breakfast, muffin dah jemu, cake....ahhhh boringnya! Teringat dulu belajar buat croissant dengan chef Steven at Pastry Pro, nak cubalah! Memang first time buat lenguh tangan. Tapi agaknya kalau selalu buat tanganku ni bermuscle kut! Wakakaka......hasilnya jadi lah croissant pertamaku in history! Tadaaaaaa.....recipe from Pastry Pro Chef Steven

1000 gm bread flour
30 gm yeast
100 gm egg
20 gm salt
80 gm sugar
60 gm milk powder
15 gm bread softener(i used IREKS format from Pastry Pro)
30 gm unsalted butter
470 gm water
600 gm pastry margarine or butter ( i used IPSA Halta croissant margarine from Pastry Pro)

Method
Mix flour and yeast on 1st speed for 30 seconds. Add egg, water, salt, milk powder, format and butter. Mix it at 1st speed for 3 minutes and then 2nd speed for another 3 minutes. Roll the dough to 1.5 cm thick. Transfer to a metal tray. Cover it with plastic. Ferment the dough in freezer for about 20 minutes or until the dough is firm. Remove the dough from freezer and leave it on the table for 10 minutes till it is pliable. Roll the dough to a rectangular shape. Cover 1/2 of dough with halta margarine. Roll the dough to about 4mm thickness. Fold the dough three times using Single fold technique and put the dough into freezer after each fold. After the final fold, roll the sheet into about 2 mm thickness. Cut the dough into triangle shape. Fold the dough into croissant shape. Leave it to prove for 1 hour at less than 30C and 75% RH until the dough almost the double. Bake it for 20 minutes at 220C or 180C in a convection oven for 20 minutes.