Wineshark Cooking Class - Flaxseed and Sesame Croissant 亞麻籽芝麻牛角包

Ingredients (for 4):

• Flour - 300 g
• Flaxseed - 5 g
• Sesame - 5 g
• Butter - 10 g
• Butter - 125 g
• Yeast - 6 g
• Brown sugar - 28 g
• Salt - 5 g
• Milk - 130 ml
• Egg - 1

Procedures:

1. Mix the flour, flaxseed, sesame and salt together.

2. Warm the milk, make sure not to heat it above 60 degree Celsius.

3. Mix the warm milk with butter, sugar and yeast. Swirl slightly.

4. Add the mixture to the flour. Mix slowly for about 5 minutes.

5. Knead for several minutes then wrap. Put into the fridge for one hour.

6. Cut the butter into slices. Form a rectangle and put back into fridge to harden.

7. Roll the dough flat, roughly about twice the size of the butter.

8. Put the butter on the dough.

9. Fold the dough to cover the butter completely.

10. Roll the dough flat, then fold. Put into the fridge to chill for one hour. Repeat the process three times.

11. Cut the dough into six pieces, then cut diagonally to triangular shape. Cover with wet cloth and allow to ferment for one hour.

12. Brush the surface with whisked egg. 

13. Put into oven pre-heated at 220 degree Celsius for 8 minutes. Then lower the temperature to 180 degree Celsius to bake for another 12 minutes.

14. Serve.