Salted Egg Yolk Croissant

Sides/Snacks

Easy Level:

Slightly less easy

Cook Time:

3 Hrs 30 Mins, Overnight

Servings:

12

**5 KNORR HAMPERS WORTH $100 EACH FOR GIVEAWAY HERE**
Ever wondered how cafes and bakeries fill their croissants with molten salted egg? Ever wanted to try your hand at making croissants but found it too daunting? Now you can create your own Salted Egg Yolk Croissants at home with our shortcut croissant dough that takes half the time, yet works every time!
For maximum flavour, we incorporated Knorr’s Golden Salted Egg Powder into our croissant dough and also used it as the base of our sweet-salty “liu sha” filling, which was a breeze to put together. Pipe the filling into the croissant while its nice and warm, and get ready for some crispy, buttery, salted egg yolk goodness!
The Knorr Golden Salted Egg Powder is made with real pasteurised egg yolks and allows people to recreate their favourite salted egg dishes anytime they want at the comfort of their own home.
You can find it in all major supermarkets and hypermarkets, and direct from online partners including RedMart.
Log onto Knorr’s website at www.knorr.com.sg to find out more!
#themeatmensg #simple #delicious #KnorrSG #KnorrSaltedEggGoodness
 

Knorr Giveaway Contest

**UPDATE** The contest has ended. Thank you all for the participation!

The $100 hamper will include the following:
o Knorr Golden Salted Egg Yolk Powder
o Knorr Chicken Cubes (12 piece)
o Knorr Tom Yam Cubes
o Knorr Haochi
o Knorr Glass Container
o Knorr Spoons
o Knorr Green Handle Holder
o Knorr Golden Salted Egg Yolk Recipes
o WMF Kitchen Scissors

Steps

1

To make the croissant dough, combine bread flour, salted egg yolk powder, sugar, instant yeast and salt into a large mixing bowl and mix well.
To make the croissant dough, combine bread flour, salted egg yolk powder, sugar, instant yeast and salt into a large mixing bowl and mix well.
Mark as completed

2

Grate frozen butter block into the flour mixture and coat butter bits with flour mixture
Grate frozen butter block into the flour mixture and coat butter bits with flour mixture
Mark as completed

3

Add cold milk and mix quickly with your hands to form a rough dough
Add cold milk and mix quickly with your hands to form a rough dough
Mark as completed

4

Cling wrap and chill for at least 2 hours, or overnight for more flavor.
Cling wrap and chill for at least 2 hours, or overnight for more flavor.
Mark as completed

5

On a floured surface, roll dough out into a long rectangle. Give it a double turn by folding the shorter ends toward each other to meet in the center, then fold in half like closing a book
On a floured surface, roll dough out into a long rectangle. Give it a double turn by folding the shorter ends toward each other to meet in the center, then fold in half like closing a book
Mark as completed

6

Turn the dough 90 degrees, then roll dough out to a long rectangle again.
Turn the dough 90 degrees, then roll dough out to a long rectangle again.
Mark as completed

7

Give it a single turn by bringing one of the shorter ends towards the other, and then bring the other end over to overlap it, like folding a letter.
Give it a single turn by bringing one of the shorter ends towards the other, and then bring the other end over to overlap it, like folding a letter.
Mark as completed

8

Repeat steps 6-7 twice more, chilling the dough anytime it starts to feel warm and sticky
Repeat steps 6-7 twice more, chilling the dough anytime it starts to feel warm and sticky
Mark as completed

9

After completing the turns, clingwrap the dough and chill for at least 2 hours, or overnight for more flavour
After completing the turns, clingwrap the dough and chill for at least 2 hours, or overnight for more flavour
Mark as completed

10

On a floured surface, roll dough out to a 65cm x 30 cm rectangle. Cut 12 triangles about 10cm wide and 30 cm long.
On a floured surface, roll dough out to a 65cm x 30 cm rectangle. Cut 12 triangles about 10cm wide and 30 cm long.
Mark as completed

11

Make a slit in the middle of the base and roll starting from the base toward the tip, ending with the tip tucked under the roll
Make a slit in the middle of the base and roll starting from the base toward the tip, ending with the tip tucked under the roll
Mark as completed

12

Proof the croissants at room temperature for 1-2 hours until they are double in size
Proof the croissants at room temperature for 1-2 hours until they are double in size
Mark as completed

13

Meanwhile, make salted egg yolk filling by stirring salted egg yolk powder, melted butter, condensed milk, and evaporated milk together. Set aside.
Meanwhile, make salted egg yolk filling by stirring salted egg yolk powder, melted butter, condensed milk, and evaporated milk together. Set aside.
Mark as completed

14

To make egg wash, beat egg yolk with water and gently brush egg wash on the surface of the croissants
To make egg wash, beat egg yolk with water and gently brush egg wash on the surface of the croissants
Mark as completed

15

Bake in a preheated oven at 170oC/340oF for 18-20 minutes or until golden brown
Bake in a preheated oven at 170oC/340oF for 18-20 minutes or until golden brown
Mark as completed

16

Remove croissants from oven and cool slightly
Remove croissants from oven and cool slightly
Mark as completed

17

Fill a piping bag with a long tip with salted egg yolk mixture
Fill a piping bag with a long tip with salted egg yolk mixture
Mark as completed

18

Make a little hole at the bottom of the croissant and pipe in salted egg yolk filling
Make a little hole at the bottom of the croissant and pipe in salted egg yolk filling
Mark as completed

19

Serve warm immediately
Serve warm immediately
Mark as completed

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