I Perfected the Viral TikTok Sourdough Croissant Loaf (Secret Ingredient!)
I Perfected the VIRAL TikTok Sourdough Croissant Loaf (Secret Ingredient!) is a hard Taiwanese recipe that serves 8. 2500 calories per serving. Recipe by My Formosa Food on YouTube.
Prep: 21 hrs | Cook: 38 min | Total: 22 hrs 8 min
Cost: $6.10 total, $0.76 per serving
Ingredients
- 200 ml Water (room temperature for initial mix)
- 1 Egg Yolk (large egg yolk, at room temperature)
- 18 g Honey (light honey, adds subtle sweetness)
- 70 g Active Sourdough Starter (100% hydration, fed and bubbly)
- 300 g Bread Flour (high‑protein flour for strong gluten)
- 6 g Salt (fine sea salt)
- 15 ml Water (room temperature, added after first bulk rest)
- 100 g Butter (frozen, grated evenly for lamination)
- 30 g Rice Flour (for dusting the work surface and banneton)
- 150 ml Double Cream (whipped with sugar and strawberries for topping)
- 15 g Sugar (granulated, for sweetening the cream)
- 200 g Strawberries (washed, hulled, halved; some whole for garnish)
Instructions
Combine Initial Ingredients
In a large mixing bowl, add 200 ml water, 1 egg yolk, 18 g honey, 70 g active starter and 300 g bread flour. Wet your hands and mix thoroughly by hand until no dry flour remains.
Time: PT5M
First Bulk Fermentation
Cover the bowl with plastic wrap and let the dough rest for 1 hour at 23‑24 °C.
Time: PT60M
Temperature: 23-24°C
Add Additional Water
Sprinkle 15 ml water over the dough and mix by hand for about 5 minutes until fully incorporated.
Time: PT5M
Second Rest
Cover again and let rest for 30 minutes at 23‑24 °C.
Time: PT30M
Temperature: 23-24°C
Stretch and Fold
Wet your hands, gently lift the dough, stretch it upward, then fold it over itself. Repeat about 8 times until the dough feels tighter.
Time: PT5M
Rest After Stretch‑Fold
Cover and let the dough rest for 40 minutes at 23‑24 °C.
Time: PT40M
Temperature: 23-24°C
Butter Lamination – First Layer
Grate the frozen butter (90‑105 g) evenly over the dough. Fold the dough over the butter, then gently stretch and fold to encase the butter.
Time: PT10M
Rest After First Lamination
Cover and rest for 40 minutes at 23‑24 °C.
Time: PT40M
Temperature: 23-24°C
First Coil Fold
Perform a coil fold: lift a portion of the dough, roll it into a coil, and fold it over itself.
Time: PT5M
Rest After First Coil Fold
Cover and rest for 40 minutes at 23‑24 °C.
Time: PT40M
Temperature: 23-24°C
Second Coil Fold
Repeat the coil‑fold technique.
Time: PT5M
Rest After Second Coil Fold
Cover and rest for 40 minutes at 23‑24 °C.
Time: PT40M
Temperature: 23-24°C
Third Coil Fold
Perform the third coil fold.
Time: PT5M
Rest After Third Coil Fold
Cover and rest for 40 minutes at 23‑24 °C.
Time: PT40M
Temperature: 23-24°C
Fourth Coil Fold
Perform the final coil fold.
Time: PT5M
Final Bulk Rise
Cover and let the dough rise for 1.5 hours (about 90 minutes) at 23‑24 °C until visibly expanded.
Time: PT90M
Temperature: 23-24°C
Shape and Refrigerate Overnight
Dust the work surface and banneton with rice flour. Shape the dough into a rectangle, fold one‑third over, then fold the remaining third on top, and roll back toward you. Dust the top with rice flour, seal the ends, cover, and place in the refrigerator for 12‑24 hours.
Time: PT10M
Preheat Oven and Baking Steel
Place a baking steel (or stone) on the middle rack and a tray on the rack below. Preheat the oven to 250 °C for at least 30 minutes.
Time: PT30M
Temperature: 250°C
Score and Steam Bake – First Phase
Remove the dough from the fridge, dust lightly with rice flour, and score with a lame. Place the dough on parchment, fold the edges up to contain butter, and slide onto the hot steel. Add a second sheet of parchment underneath to catch any melt. Pour boiling water into the tray below to create steam. Bake at 230 °C for 20 minutes.
Time: PT20M
Temperature: 230°C
Finish Bake – Second Phase
Remove the steam tray, keep the dough on the steel, and continue baking at 230 °C for another 15‑20 minutes until deep golden and crisp.
Time: PT18M
Temperature: 230°C
Cool
Transfer the loaf to a cooling rack and let it cool completely (about 30 minutes) before slicing.
Time: PT30M
Prepare Strawberry Cream Topping
Whip 150 ml double cream with 15 g sugar until soft peaks form. Fold in halved strawberries and a few whole strawberries for garnish.
Time: PT10M
Serve
Slice the bread, drizzle or dollop the strawberry‑cream topping, and enjoy.
Time: PT0M
Nutrition Facts
- Calories
- 2500
- Protein
- 30 g
- Carbohydrates
- 400 g
- Fat
- 80 g
- Fiber
- 10 g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy, Contains Egg
Allergens: Eggs, Dairy, Gluten, Honey
Ingredient Substitutions
- Instead of Egg Yolk: 1 tbsp liquid egg substitute
- Instead of Honey: maple syrup
- Instead of Active Sourdough Starter: 7 g instant yeast (increase flour by 10 g)
- Instead of Bread Flour: All‑purpose flour (add 10 g vital wheat gluten)
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Butter: Margarine (use same amount)
- Instead of Rice Flour: All‑purpose flour (may stick more)
- Instead of Double Cream: Heavy cream
- Instead of Sugar: Powdered sugar
- Instead of Strawberries: Raspberries or blueberries
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Bench Scraper
- Rolling Pin
- Plastic Wrap or Damp Cloth
- Baking Steel or Stone
- Baking Sheet / Tray
- Parchment Paper
- Banneton (proofing basket)
- Oven
- Cooling Rack
- Bread Lame or Sharp Knife
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Mixing the initial dough without lumps
- Cold butter lamination
- Four coil folds with proper resting
- Overnight refrigeration proof
- Scoring and steam baking
Chef Tips from the Video
- Keep all dough handling steps under 24 °C; chill the dough briefly if it feels warm.
- Use rice flour for dusting to prevent the dough from sticking and to keep the crust light.
- Grate frozen butter rather than chopping; this creates thin layers that laminate more evenly.
Troubleshooting
Dough does not rise during bulk fermentation.
Check that the starter is active (bubbly) and that the ambient temperature is at least 23 °C. Feed the starter a few hours before use.
Butter leaks out during baking, creating greasy spots.
Ensure the butter is fully encased during lamination and keep the dough temperature below 24 °C throughout folding.
Crust is too hard or burnt.
Reduce the final bake temperature to 220 °C or shorten the second bake phase by a few minutes.
Storage
Refrigerator: Wrap tightly; lasts up to 5 days.
Freezer: Freeze sealed in a freezer bag for up to 1 month; thaw at room temperature.
Room temperature: Best consumed within 2 days if kept in a bread box.
Make-Ahead Tips
- The dough can be refrigerated for up to 24 hours after shaping.
- Unbaked loaves freeze well; wrap tightly and bake from frozen, adding 5‑10 minutes to bake time.
Frequently Asked Questions
What is the cultural significance and history of laminated sourdough bread in Taiwanese cuisine?
While traditional Taiwanese baking focuses on soft milk breads, the influence of French pastry techniques has introduced laminated breads like croissants and flaky loaves. This recipe blends Taiwanese sourdough fermentation with French lamination, reflecting Taiwan’s modern, cosmopolitan food culture.
What are the traditional regional variations of flaky butter bread in Taiwan?
In northern Taiwan, bakeries often add sweet red bean paste to the layers, while southern versions may incorporate taro or sweet potato puree. Some island bakeries also use pineapple jam as a filling, creating a sweet‑savory contrast.
How is a flaky butter laminated sourdough loaf traditionally served in Taiwanese households?
It is commonly sliced and enjoyed for breakfast or afternoon tea, sometimes brushed with a thin layer of butter and paired with fresh fruit or a drizzle of condensed milk. In festive settings, it may be served alongside tea or coffee as a celebratory snack.
What occasions or celebrations is flaky butter laminated sourdough bread traditionally associated with in Taiwan?
The bread is popular during Lunar New Year family gatherings, birthday parties, and mid‑autumn festivals, where its light texture complements richer dishes and sweet desserts.
What authentic traditional ingredients are essential for a Taiwanese style laminated sourdough bread versus acceptable substitutes?
Authentic ingredients include high‑protein bread flour, a lively sourdough starter, and cold unsalted butter. Substitutes such as all‑purpose flour (with added gluten) or margarine can be used, but they alter the crumb structure and flavor profile.
What other Taiwanese dishes pair well with flaky butter laminated sourdough bread?
It pairs beautifully with Taiwanese milk tea, soy‑milk pudding, or a savory bowl of beef noodle soup, offering a contrast between the buttery crust and the hearty broth.
What are the most common mistakes to avoid when making flaky butter laminated sourdough bread at home?
Common errors include letting the dough get too warm during folds (which melts the butter), under‑laminating the butter, and skipping the steam step, which results in a dense crust. Keep the dough cool, use frozen butter, and ensure a vigorous steam burst in the oven.
Why does this recipe use coil folds instead of traditional turn‑and‑fold lamination?
Coil folds create a similar layered effect while requiring less space and fewer rotations, making the technique more manageable for home bakers with limited countertop area. The method still builds strong gluten and evenly distributes butter.
Can I make the flaky butter laminated sourdough bread ahead of time and how should I store it?
Yes. After shaping, the dough can be refrigerated overnight (12‑24 hours) before baking. Once baked, let the loaf cool completely, then wrap tightly and store at room temperature for up to two days or freeze for longer storage.
What does the YouTube channel My Formosa Food specialize in?
The YouTube channel My Formosa Food specializes in Taiwanese home cooking, focusing on traditional dishes, modern twists, and detailed technique tutorials that help home cooks recreate authentic flavors with everyday ingredients.
How does the YouTube channel My Formosa Food's approach to Taiwanese baking differ from other cooking channels?
My Formosa Food blends classic Taiwanese flavors with international techniques, such as sourdough fermentation and French lamination, and emphasizes clear, step‑by‑step visual guidance, making complex pastries accessible to beginners.
Last updated: September 2, 2026
