可颂玛芬｜手撕千层面包｜可頌瑪芬 | 丹麦玛芬 Croissant Muffin｜Homemade Cruffin | Danish Muffin

This is a beautiful croissant muffin, attractive colour, rich layers, crisp on the outside and fluffy on the inside, very delicious! The most troublesome problem of making Danish bread is to roll out the laminated dough. This bread uses a very simple method to make the laminated dough, which saves effort and does not cause the mixing problem.

Chicago Metallic Giant Muffin Pan
https://amzn.to/316L78t

Recipe for 6 giant muffin：
❀Pâte Fermentée    
    Bread Flour   45 g
    0.25g Instant Yeast    ～1/8 tsp
    水   30 g
    0.8g Salt   ～1/8 tsp
❀Dough Ingredients    
    Bread Flour 330 g
    Caster Sugar   50 g
    Instant Yeast   6 g
    Salt   5 g
    Pâte Fermentée   ～68 g
    Whole Egg   35 g
    Cold Water   80 g
    Milk   70 g
    Unsalted Butter   35 g
❀Laminating    
    Unsalted Butter   105 g

❀Preheat the oven to 400°F/200°C, bake at the middle lower rack for about 20 minutes until the surface is golden brown. After about 8-10 minutes, when the surface of the bread is coloured, reduce the oven temperature to 330°F / 165°C.

💕It is recommended to make more Pâte Fermentée, as there will be loss during the kneading process.
Pâte Fermentée are used in many bread recipes and are easy to preserve. They are kept in the refrigerator for about 3 days and frozen for 3 months.