Welcome to another chapter of our Japanese Wood Bento Box Challenge! For the home chefs and foodies out there, a handcrafted wooden bento box is more than just a container— it’s a canvas for your culinary creativity. Whether you're perfecting the art of sourdough or rolling out croissants from scratch, this bento box adds an element of tradition and elegance to your kitchen adventures.
In the previous blog, we explored how versatile and practical these boxes can be. Now, we’re taking it up a notch with a challenge that will appeal to those who love spending time crafting something truly special. Get ready to elevate your bento game with a recipe that’s as impressive as it is delicious!
Wood Bento Box Idea: Hand-crafted Mini Croissant Sandwich
Home-made croissant Challenge (It's a 3-days work…) or use Pillsbury Crescent Roll canned dough if you are short in time and patience.
No special equipment needed to make croissant from scratch. A rolling pin will do!
250g strong white flour
30g sugar
5g salt
10g instant yeast
75g whole milk
75g water
200g salted butter
DAY 1
In a large bowl, mix flour, sugar, salt. Add yeast, mix well.
Add water, milk, mix well to form a dough.
Knead the dough gently until the texture and surface become smooth, around 10 mins. Leave the dough in the bowl, put clingfilm on, proof at room temperature for 1 hour to about double the size.
Put the dough on table, press with hands to remove air bubble like deflating a balloon, flatten the surface and form a rectangular shape. Wrap with clingfilm, put to freezer for 30mins, then put to fridge for 8-12 hours.
Shape butter to 15cm x 15cm square, around 1cm thick. Wrap with clingfilm and put to fridge.
DAY 2
Take both the dough and butter out from fridge, wait for 5-10mins until both reach around 10 degC. (It’s easier to work on them at a little higher temperature.)
Roll out the dough to 30cm (L) x 15cm (w) flat, put butter in middle, fold in from top and bottom. Press tight the joining ends, and the periphery.
Roll out to 45cm (L) x 15cm (w), fold in from top and bottom. Press tight the joining ends. Wrap in clingfilm and put to fridge for 30mins.
Repeat step 8, put to fridge for 8-12 hours.
DAY 3
Roll the dough to 40cm (L) x 28cm (w). Make marks at every 8cm on the LHS edge. On the RHS edge, first make a mark at 4cm, then mark at every 8cm. Draw lines to link the marks on LHS and RHS. Cut along the lines to have 9 identical triangles.
Stretch out the triangle by pulling at 2 ends slightly, make a 1cm cut at the triangle base, roll from the base to the tip. Put on baking tray with tip facing down, allow x 2 space between croissants.
Spray water, cover with plastic box, proof at room temperature for 3.5 hours until they double the size.
Brush all sides with egg wash, bake at 200 degC for 10 mins then 170 degC for another 15 mins until golden brown. Transfer to rack for cool down.
When cooled, slice the croissants in middle, put in grilled chicken, cheese, tomato and any other sandwich ingredients.
Now, give yourself a pat on the back and call yourself a qualified "Home Chef".
About the Contributor
YOUR TURN! Share your ideas for using classic wooden bento boxes and make us envy your creativity!
Share your bento ideas and be featured in our blog. (and it doesn't limit to only food-use). If selected to be featured, we will send you a coupon for any purchase at our store www.goenne.com
Email your submittal (include images, recipes or any brief descriptions on usage/tips, your social handles, hashtags etc...) info.goenne@gmail.com
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