Layered Croissants

Akasaka took a stainless steel bowl filled with flour and mixed the flour, salt, sugar, butter, yeast, water, skim milk powder, and milk together by hand. Once it had taken shape, he poured it onto the cutting board.

Before putting it on the board, remember to sprinkle a layer of flour first to prevent it from sticking.

After all, freshly mixed dough was extremely sticky. If you did not do that, it would stick to the cutting board and be hard to remove.

He then continued kneading it by hand into a complete dough ball for roughly fifteen to twenty minutes. This would make it chewier. Then he set it aside and waited for it to ferment.

It only needed to rise to twice its original size.

Because Akasaka had used Solar Hands, the dough finished fermenting in just three minutes.

Normally, fermentation would take at least thirty minutes, but Solar Hands shortened that time to one-tenth of the usual.

This was the godly hand of the bread-making world.

With those hands, Akasaka kneaded the dough into a transparent, ultra-thin sheet, then folded it over and over until it reached fifty-four layers—the standard for an ordinary croissant.

Nino Nakano watched from the side without blinking, feeling that she could learn a great deal from this.

Akasaka folded it to fifty-four layers, but he was not done. He continued folding it until it reached six hundred and forty-eight layers before finally stopping.

He then placed the folded croissants into a storage freezer set at minus twenty degrees Celsius for a quick five-minute freeze. He promptly took them out and put them into the oven, setting the temperature to four hundred degrees. Using the difference between the cold and heat, he created a steam effect in the croissants, making them even crispier