Enclose the butter in the dough. I over baked half of my recipe (and work) by following this time. Hello Ellaster, Good luck with it and always keep an eye on your dough! At last i got it right after 3 times trying this recipe. Find me sharing more inspiration on Pinterest and Instagram. If you scroll down the comments (see especially around the end of May) you will find a lot of helpful info from other bakers about this very subject. Learn how your comment data is processed. malt syrup, OR use sugar if you have neither. The croissant dough should be 25.2x9.85 inches (64x25cm) in size. We have cooler weather here in Victoria Australia so that helped with laminating process. We understand, but the result is worth the effort. It can also happen if the butter was too soft and got absorbed by the dough. A very small oven looses heat very quickly, especially when you put a lot of cold dough in it. Remove the parchment paper from the dough and place it on an un-floured (or very lightly floured) work surface. Enjoy the pastry baking and eating. If the butter softens too much, return the dough to the fridge or freezer. Enjoy and greetings from Holland to beautiful Canada, Wow! There are links on this site that can be defined as “affiliate links”. Smear butter over top two thirds, leaving 1/4-inch margin all around. And what the best temperature I have to use ( 20 minutes on 200c ) www.seriouseats.com/2015/…k-nyc.html, Seems no problem to use this dough, though . But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Followed this recipe and they turned out great! Marieke & Ed granulated sugar (1/4 cup + 2 Tbs.) Also see complete time table at bottom of page. Preheat the oven for at least 30 minutes before baking the croissants. Yes, you can add chocolate shavings before rolling up the croissants if you like. Wrap the dough well with plastic and refrigerate for 1 to 2 hours. Gently press on the croissant to seal the tip at the bottom into the dough (take care not to squash the croissant!). 2) I seem to get a better result if I substituted water for the milk and reduce the total quatity to approx 48% of the flour weight (for example : 240g water to 500g flour, instead of 280g). I followed the very detailed recipe to a "T". Best eaten while warm and fresh of course. Make sure the tip of the croissant (i.e. Id suggest firstly not to use the easily available Amul butter, no matter the temperature it will end up melting. They did enlarge nicely during the proving. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Try a few flours to find the one in your area which hits the balance between strength and flexibility. They need to be cold so that they can remain as separate layers as they are being laminated. Brush off excess flour again, and fold the other edge of the dough OVER the first fold. Marieke & Ed If, at any point, the dough becomes too soft or starts to shrink, wrap it and return it to the fridge for at least 30 minutes. After each fold you should turn the dough 90 degrees before rolling again. www.weekendbakery.com/posts…questions/, Many tanks I assumed later that I did put pressure over my dough You can see how this works here: www.weekendbakery.com/posts…your-oven/. As you roll out the dough, make sure the final width is kept to about 5 inches. Loved the results. It works well for us, so maybe give it a try. Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. I live in trinidad which is just as hot as India.