I tried to make vegan croissants with the following recipe:
- 120g water
- 15g wet yeast (I used 7g dried yeast)
- 250g bread flour
- 30g sugar
- 5g salt
- 50g butter (I used vegan margarine (stork?))
The pic shows what I got (I’ll wait a moment while you laugh - hahaha) 😂
Anyway- can anyone tell me why it happened - I think it’s because I did a straight swap from butter to margarine - and will be something about how the oils react (I’m literally just trying to work it out based on what I’ve read on google so far but I can’t seem to crack it).
Also because I used dry yeast instead of wet but I’ve seen you can make croissants without yeast so doubt it’s that alone... please help!?!
Would it be better to make my own butter for the croissant dough as I can’t seem to find a pre made one that has the same components (ratios) as butter... I’m based in London...
If I should make my own butter- which recipe would you suggest? I’ve tried three now and still no luck... I can’t seem to get the components to combine fully - which leads to solid butter chunks when I truly to use it for laminating the croissant dough...argh!