Croissant-shaped soy milk briocheI couldn't wait until tomorrow to bake my little croissant wannabes (see previous post). I really should have just done one to see what time does to the dough. Anyhow, baking a soy bread really morphs the aroma that lurks around as a very welcome by product. The scent is dominated by a nutty tone which trully surprised me because I didn't think this one ingredient would make such a big difference.
Anyhoo, I'll leave the tasting to Sunday morning breakfast. Good night world. :)
2 comments:
Hi Kiki,
The croissant turned out nicely. The soy milk is a good idea but I was wondering what one could substitute for the butter ... Butter is essential to croissants because it gives that flaky pastry.
Any ideas?
I'll let you know if I think of something.
Cheers,
Erebi
Hi Erebi,
I haven't tried to substitute the butter.
I have a cheat recipe for croissant where instead of layering the dough with butter, I mix the butter and dough ingredients together at the pre-kneading stage. Maybe if you do that recipe, you could try substituting the butter with other forms of fat such as olive oil or canola oil? Let me know how it goes. :)
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