That is my tackle the American basic ham and cheese croissants. I used cheddar and dendeng (Indonesian fashion beef jerky) as filling. For the coloured dough, I used a combination of paprika, cayenne, and onion powder. As for the glaze, I pan fried shallot, garlic, keffir lime leaves, and Indonesian bay leaves, then to the pan I added mild palm sugar (there may be darker selection that really style higher due to added caramel, however the croissants want sweeter mild palm sugar to counteract the slight bitterness of the outer crimson dough because it burns simpler), water, pepper, salt, and fish sauce. The combination was lowered till syrupy.
Dendeng is made by sun-drying tender, low fats cuts, that are marinated earlier than with garlic, galangal, corriander seeds, tamarind, palm sugar, and salt.
Ilustration, dendeng
What I might change within the very far unexpected future is; since tender cuts are merely for simpler mastication, I might in all probability make my very own utilizing robust, flavorful cuts. I might pressure-cook them in marinade, then dehydrate the chunks into shards.
Floor paprika is my new favourite ingredient. I did not develop up with it, so it is new to me. I just like the tangy and candy taste.
Vital pointer:
Whereas the crimson dough within the inside a part of the croissants style simply good and complement the fillings, the outer half burns simpler than traditional. Brush the coloured half with syrup very well to steadiness out the slight bitterness from being too darkish, together with the underside of the croissants. Additionally, decrease the higher burner by 20 °C than your traditional setup.
Finest regards,
Jay
(and sure, placing chopsticks close to croissants is a foolish factor to do lol)
