Cheezy Butter Croissant

Ingredient

Method

Dough: 160gm bread flour 20g caster sugar 50g emborg cream cheese 1/2 tsp salt 85-90ml water 15g butter 1.5 tsp instant yeast Butter Block: 95g pastry margerine Glaze (optional): 1 egg, beaten + 1/8tsp salt

Dough: 1) Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes using dough hook. Cover with plastic wrap, and let it proof for 30mins. Butter Block: 1) On a parchment paper, fold a 30x18cm square parchment paper into half to make a 10cm/4" square. Fold over the 3 open sides of the rectangle with enclosed sides.  Crease folds firmly, this will be the guide for the roll in butter. Or may skip the parchment paper method by covered with large plastic wrap too. 2) Unfold parchment envelope you set aside earlier. Transfer butter to center of the parchment paper, refolding at creases to enclose. Turn packet over, with flaps underneath, and using a rolling pin on top of the parchment paper, gently roll until butter fills the parchment square. Make sure you have an even thickness. Chill butter packet at least 20 minutes. Laminate: 1. transfer dough to lightly floured counter and roll into 14 x 10" rectangle with the long side parallel to edge of counter. 2. Unwrap butter packet and place the butter in center of dough. Fold both sides of dough over butter so they meet in center. Press seam together with fingertips. Or 3. Place butter in the centre diagonal to the edges of the square 8x8" dough. Fold a flap of dough over the butter so the point of the dough reaches the centre of the butter. Do the same with the three other flaps. The edges of the dough flaps should slightly overlap to fully enclose the butter. With the palm of your hand lightly press the edges to seal the seams. 4. With rolling pin, press firmly on each open end of packet( top and bottom) to seal edges. 5. Roll out lengthwise into a 10 x 6" rectangle. Fold into thirds like a business letter. 6. Turn dough 90 degrees counter clockwise. Roll the dough out lengthwise again into 10 x 6" rectangle and fold into thirds. 7. Place dough on a parchment paper, and wrap it tightly with plastic. 8. Return dough to chill for 30 minutes. 9. Repeat folding from step 5-8 for two times. 10. For last folding, refrigerate dough for 2 hours or overnight. Shape: 1. After the dough has been in the chill for 30 minutes, transfer it to a lightly floured counter and roll into 12 x 6" rectangle with long side of rectangle parallel to edge of counter. 2. Cut into 6-8 triangles. Make a small slit in the middle of the base, stretch the slit a little and roll it up. Do the same for all croissants. Let it proof for about 2 hours or may freeze for few day before time to consume. 3. Preheat your oven to 180C. Brush the surface with egg wash. Bake for about 15-20 minutes.