Meat Floss Black Sesame Butter Croissants

Ingredient

Method

Dough: 100g HP flour 100g LP flour 250g Japanese bread flour 100g caster sugar 60g roasted black sesame powder 30g milk powder 1/2 tsp salt 350g water, divided use 50g butter 5g instant yeast Butter Block: (may use unsalted butter with a low water content) 260g pastry margarine filling: condensed milk meat floss Glaze (optional): 1 egg, beaten + 1/8tsp salt

Dough: 1)  Place the all ingredients and 250g water in a bowl. Mix until a dough forms then knead for about 6-10 minutes. Pour remaining water bit by bit and continue knead until elastic about 10min. Cover with plastic wrap, set aside about 1/2 hour for ferment. 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 & Folding: refer to Method Page item 2. Divide and Shape: 1. Take the dough from the fridge. Transfer it to a lightly floured counter and roll into a long and narrow strip of 45 cm x 24 cm.  If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. 2. Cut into small equal triangles. Spread the condensed milk and sprinkle the meat floss. 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 20-25 minutes.