CROISSANT

Ingredients:
(Recipe adapted from here )
Makes 9

1 and 1/4tsp instant yeast
45 ml warm water (less than 100 ° F/38 ° C)
1tsp caster sugar

250 g all purpose flour
2tsp caster sugar
1tsp fine salt
125ml milk
30 ml of neutral oil (sunflower, canola, corn oil)

120g unsalted butter at room temperature

1 egg yolk, for egg wash

To make dough
1. Mix yeast, warm water and sugar in a small bowl for 5mins.
2. Heat the milk until lukewarm, then dissolve salt and sugar in the milk.
3. Add flour, yeast mixture and oil in a mixing bowl. Slowly add in milk mixture and combine well.
4. Knead the dough until smooth. Place the dough in a bowl and cover with plastic wrap.
5. Let dough rise at room temperature for 3hours or until triple in size.  

Folding
1. Roll out the dough on a floured surface into a large rectangle of 14 x 8 inch (35 cm x 20 cm).
2. Spread butter on 2 / 3 of the dough and fold in 3 (The non-buttered the middle, then the last 1 / 3 above). Cover with plastic sheet and refrigerate for 30mins.
3. Take the dough out of the fridge and rotate the dough 90 degree so that the dough will be rolled in opposite direction from previous fold. Repeat this folding and resting process twice more.
4. After the final round, refrigerate the dough, wrapped in plastic wrap, 5 hours or overnight.

Shaping
1. On floured surface, roll dough into a rectangle 15 in. x 6 in. (38 cm x 15 cm ).
2. Using a pizza cutter, cut triangles 3 inches (7.5 cm) core.
3. Starting from the base and roll up towards the tip, pressing the tip of triangle to make the triangle longer. Pull away two corners at the base and roll it towards the tip to secure.
4. Place croissants 2inches (5cm) apart from each other on the baking pan lined with parchment paper.
5. Cover with plastic wrap/cloth and let rise for 1hour in a warm place (72F/22C) or until they have doubled in size.

Baking
1. Preheat oven to 475F (240C). (I baked at 200C as I'm worried my old oven cannot take the high temp)
2. Mix the egg yolk with a teaspoon of water, then brush on the croissants.
3. Bake the croissants in the oven for 12mins, until top is golden OR reduce oven temp to 190C and bake for about 15 mins, or until a deep golden colour.
4. Remove the croissants from the oven and place on wire rack. Cool slightly on tray before serving.