Why my croissant dough are always having butter going out during folding
Every time I make croissant. While I am folding the dough with a simple or double turn, I start to see the butter going outside of the dough and stick to the working surface.
Usually I make pierre herme recipes, and I let the dough rest between the folds in the fridge for 30 minutes.
The second problem is, always I cut my croissant as big as I can but the end product is like small ones.
The recipe says that I can get 12 large croissant, but I usually get 8 small ones.
Here is the recipe:
- 500g flour
- 12g yeast
- 100g milk
- 75g sugar
- 12g salt
- 35g butter
- 145g water
- 15g milk powder
- 325g cold butter
- 1 egg
The technique is in this link.
Best Answer
Having some butter squidge out is par for the course. However, if this is more than can be folded back in (I've seen beautiful croissants from mis-shapen dough) then the question is: was your butter pliable or brittle? Brittle so that chunks fall out like ice sheets?
More pliable butter is achieved by adding 10% it's weight in flour (lower gluten variety).
Also 30min chilling is optimistic. Doable with a blast chiller and very cold tray. The whole 'tourieren' of 4X was done over several hours at my apprenticeship bakery. The later folds rested longer and longer.
Th final roll out for cutting too benefits from being relaxed enough to get a larger triangle cut that doesn't immediately shrink back.
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Quick Answer about "Why my croissant dough are always having butter going out during folding"
Your croissants were probably under-proofed. Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle.Should butter leak out of croissants?
Your croissant may leak out bit butter, but it is OK. If your croissants leak out a lot of butter, like pools of them under each croissant, it indicates that your croissants are under-proofed. After 10 minutes, your oven and your apartment should smell wonderfully buttery.Why does butter leak out of pastry?
This occurs because solid pieces of butter separate layers of dough prior to baking. When a pastry goes in the oven, those pieces of butter melt in the high heat and the small amount of water in the butter evaporates; this leaves little pockets of air in between the dough and creates distinct, separate layers.Why does butter crack in croissants?
Temperature is everything. This is the key to croissant making. If it gets too hot, the butter will melt into the dough. If it's too cold, you risk the butter shattering into pieces which means you will not have that beautiful layering that you are after.[Howto] Tutorial of Folding A Croissant Dough
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