Laminate croissant dough in just 5 minutes| easy steps

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Open the dough and prepare to lock in the butter.

Sprinkle flour on the surface to prevent sticking.

Place the cold butter on the dough and lock it in by folding the dough over.

Add a little more flour on top to prevent sticking.

Use 1 kg of flour and 500 g of butter, which is 25% of the flour quantity.

Fold the dough 3/4 over and then fold a quarter over the top to close it.

Ensure the folded dough is facing you to avoid cutting the sides.

If the dough gets warm, it's recommended to put it in the fridge after folding, but this method allows for quick handling without refrigeration.

After folding, place the dough in the freezer for about 4-5 minutes.

Cooking Techniques

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