INGREDIENTS:
- 290 g high protein flour
- 3 tbsp sugar
- 6 g yeast
- 200 ml Sasa Coconut Cream Liquid
- 1/2 tsp salt
- 150 g butter
HOW TO MAKE:
- Mix Sasa Coconut Cream Liquid with yeast and sugar. Stir well.
- Cover with plastic wrap and set it aside for 5-10 minutes.
- While waiting, pour flour and salt into a seperate bowl.
- Mix the wet batter and knead the dough thoroughly for 5 minutes.
- Smear a bowl with oil and add the dough.
- Cover the bowl with plastic wrap and set it aside for 1 hour.
- Prepare a cutting board and sprinkle some flour.
- Flatten the dough into a rectangle.
- Spread some butter evenly, then cut into 4 pieces, stack and fold them.
- Store in the freezer for 45 minutes.
- Take the dough, cut the bottom middle part, pull then roll it. Repeat all the process.
- Leave it for 15-20 minutes for the dough to rise.
- Smear with water and sugar.
- Heat the croffle mold and bake the croffle until it turns golden brown.
- Add maple syrup and Croffle is ready to be served.
