Kouign Amann – my way again….

Freshly and Lovingly Bake on : 22nd Mar 2014

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Kouign Amann….pronounce seemingly as “qweeen ah man”… Honestly, I have no idea. All I do know is just to eat it in a sparingly manner. Too much fat involves and I figured that it will not benefit me in any way. However, the satisfaction that I derived from finally conquering my fear on laminated dough is priceless.

Its a rich sweet taste which I never forget. It was touted as a cross breed between pastry and croissant. I prepped the dough and butter block the night before.

Ingredients :

Dough
400g All Purpose Flour
12.5g Salt
3g Instant Yeast
15g Unsalted Butter
200g Water

Butter Block
325g Unsalted Butter
36g Cocoa Powder

Directions :

I did up the dough first by mixing all ingredients into the mixer and knead the dough for 10 to 15 minutes. I mixed the ingredients without the butter for a good 5 minutes before adding the butter in and knead for the remaining time.

Turned out the dough into a clean bowl and cover it with clingwrap. I retard the dough overnight in the fridge.

After the dough is done, I basically cut up the butter into the mixer bowl and cream it. Then I add in the cocoa powder and mix it well. Thereafter, I turned it out onto a clean sheet of clingwrap and shaped it into a square shape. I wrapped it up and leave it in the fridge overnight as well.

The next morning, I took out the dough and flatten it. Roll it out into a big rectangular shape. Then I position the butter block onto the dough and wrap it up. I roll it flat out into a longish rectangle before folding it one third up and down. I will then turned it perpendicular and repeat the process for 3 more times before letting it rest in the fridge for 1 hr. At each roll out, i will sprinkle a layer of sugar onto it before folding it up.

After resting it for one hr, I will then roll it out into a 1 cm thick flat rectangle. In this project, I used  2 different sizes round cookies cutters to create the flowers. I will then take one big almond and press it in the center to create the look.

Bake these at a preheated oven of 170 degree for 30 minutes.

I shaped it in two ways. The first are shaped by rolling strips of the dough and proof and it in pastry rings.

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The second shape is done using round cookies cutter, score and uses almond to push into the centre of the dough to create a flower shape.

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The distinctive layers that really made me happy.

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