Ingredients

The following ingredients have 3 Servings
  • 150g water
  • 150g milk
  • 10g dry yeast
  • 500g baker's flour
  • 12g matcha powder
  • 50g sugar
  • 10g salt
  • 250g butter
  • <b>Egg wash</b>
  • 1 egg
  • 50g milk

Instruction

  • <p>Place water, then milk, then dry yeast in a mixing bowl, stir.&nbsp;</p> <p>Add flour, matcha, sugar and lastly salt.</p> <p>In a stand mixer fitted with a dough&nbsp;hook, mix at speed one for five minutes, followed by five minutes at speed two.</p> <p>Take the dough out and flatten on a tray. Cover with clingfilm and <i>keep overnight in the fridge.</i></p> <p>The following day, take out of the fridge, flatten the dough and cover with clingfilm again. Place in freezer for 30 minutes.</p> <p><b>To laminate the dough</b>, take the butter and beat it/roll it with a rolling pin to make a rectangle roughly 20cm x 40cm. Reserve in the fridge until needed.</p> <p>Take the dough out of the freezer and roll into a square roughly 40cm x 40cm.</p> <p>Place the butter in the centre of the dough&nbsp;and fold the dough so it covers the butter completely, then start rolling out the dough with the butter inside until the length is over 60cm.</p> <p>Fold the dough lengthwise so that it makes three&nbsp;even layers on top of each other. Place in the freezer for 30 minutes.</p> <p>Take the dough and place it with the final fold towards you. Turn it 90 degrees and roll out again to 60cm length. Fold into three again.</p> <p>Keep in the freezer for 30 minutes and repeat the process one more time.</p> <p>Take the dough out of the freezer and roll out to a rectangle roughly 30cm x 60cm.</p> <p>Cut into 12 long, thin triangles, with the length to the tip of about 30cm, and the base 10cm wide. Roll the triangles to form the croissant.</p> <p>Place on a baking tray, not too close to each other (maximum 6 per tray).</p> <p>Keep in a just-warm oven (29C maximum) for 1.5 hours (note: if your oven doesn't allow you to set it this low, just put them in a turned off oven for proving). Spray with water from time to time.</p> <p>Meanwhile, mix together the egg and milk to make the egg wash.</p> <p>Using a soft brush, brush the egg wash on the croissants.</p> <p>While you're making the egg wash and glazing the croissants, turn the oven up to 170C.</p> <p>Bake for 20 minutes.</p> <p>Leave on the baking for a few minutes then transfer to a cooling rack.</p>