Raisin Custard Croissant

You can’t find raisin custard flavor croissant anywhere in the store: lots of raisin and custard inside of it! Every bite makes you feel incredible!

Ingredient

• 680g  Plain Flour
• 200g  Water
• 120g  Castor Sugar
• 100g  Unsalted Butter
• 2 pcs  Egg
• 50g  Milk Powder
• 450g  Raisin Custard Paste
• 7g  Ferment
• 5g  Salt
• 2 pcs  Whole Egg
• 30g  Unsalted Butter
• A few  Black Sesame

Method

1. For other ingredients, heat the unsalted butter until entirely melt and beat the eggs for later use.
2. In a bowl, pour into all the ingredients and stir slowly. (Add the salt and ferment separately.)
3. Keep stirring the mixture until it becomes membrane.
4. Divide the dough into balls of 40g each and have them fermented for 15 minutes (under humidity 75% and temperature 37℃)
5. After the dough balls are fermented, knead the balls into cones.
6. Roll the cone-shaped dough with a rolling pin (make the upper part narrow and the lower part wide).
7. Cut a slit of a length about 3 to 4 cm at the bottom center of the lower part.
8. Spread the grapes butter paste on the dough evenly.
9. Pull the two parts of the dough cut in Step 7 toward its side respectively and roll them up to make a croissant.
10. Ferment the dough for 20 to 30 minutes (under humidity 75% and temperature 37℃).
11. After the dough is fermented, brush the surface with beaten egg twice and sprinkle black sesame.
12. Place the dough in the oven preheated to 170℃ and bake for 10 minutes. Afterwards, flip the dough over and bake for another 10 minutes.
13. Take the croissants out and brush them with the melted butter prepared in Step 1.