Just knead in a bowl! Just apply butter! How to make easy Kouign Amann. Crispy and crispy! You can easily make Kouign Amann at home. Recommended for beginners in bread making.

[Material] 8 servings (using an aluminum cup with an outer diameter of about 10 cm)
Strong flour 160g
Soft flour 40g
20g sugar
3 g of instant dry yeast
3 g of salt
Milk 100g
Water 30g
30g unsalted butter (for spreading on the dough)
Unsalted butter (for finishing) 4g x 8 about 32g
Granulated sugar appropriate amount

・How to make
[Contents] 8 minutes
00:23 Ingredients and weighing
00:58 Make the dough (mix by hand until the powder disappears)
02:04 Rest the dough (about 30 minutes at room temperature)
02:16 Make the dough (wet your hands and knead)
03:36​ Refrigerator fermentation (put the dough in a tray and ferment in the refrigerator for 60 minutes)
03:50 Forming ① (Butter the dough and fold it in three twice)
06:50 Leave in the freezer for 15 to 30 minutes
06:56 Forming ② (stretch the dough and fold it in three once)
08:31 Leave in the freezer for 15-30 minutes
08:42 Molding ③ (final molding)
11:33 Final fermentation (approximately 30 to 40 minutes at 30°C) Preheat at 220°C immediately after fermentation
11:52 Baking (Bake at 220°C for about 13 minutes)
12:03 Baking

★ points
・Be sure to rest the dough in the freezer when molding. Resting the dough loosens it and makes it easier to stretch.
・After baking, be sure to cool before removing the mold. If you take the mold immediately, the caramelization will fail.

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