Grapes Butter Paste Croissant

 raisin custard bread

✿ Ingredients for dough
  • Plain Flour:680g
  • Water:200g
  • Castor Sugar:120g
  • Unsalted Butter:100g
  • Egg:2
  • Milk Powder:50g
  • Grapes Butter Paste:450g
  • Ferment:7g
  • Salt:5g
✿ Other ingredients
  • Whole Egg:2
  • Unsalted Butter:30g
  • Black Sesame:A few
➳ 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.