Food recipes
Flaky Croissants
Flaky Croissants Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table water, bottled, generic butter, without salt leavening agents, yeast, baker's, active dry butter, without salt D...
Flaky Croissants
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
butter, without salt
leavening agents, yeast, baker's, active dry
butter, without salt
Directions:
Roll out the butter for the butter layer to make 12 cm square.
Wrap with plastic wrap, and refrigerate.
Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes.
Let sit for 30 minutes at room temperature.
Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge.
Roll into a 20 cm square.
Wrap the butter with the dough.
Roll with a rolling pin until it's 20 x 40 cm.
Fold in thirds, and let it rest for 30 minutes in the fridge.
Rotate the dough 90 degrees so the closed edges come to the sides.
Repeat the Steps 6 and 7 3 times in total.
Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base.
Cut a small slit in the middle of the base.
Stretch the slit towards the sides, and roll it up.
Place the joint parts down, and arrange on a baking sheet.
Proof (2nd proofing) for 1 hour at 30C.
When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210C, and it's done.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
butter, without salt
leavening agents, yeast, baker's, active dry
butter, without salt
Directions:
Roll out the butter for the butter layer to make 12 cm square.
Wrap with plastic wrap, and refrigerate.
Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes.
Let sit for 30 minutes at room temperature.
Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge.
Roll into a 20 cm square.
Wrap the butter with the dough.
Roll with a rolling pin until it's 20 x 40 cm.
Fold in thirds, and let it rest for 30 minutes in the fridge.
Rotate the dough 90 degrees so the closed edges come to the sides.
Repeat the Steps 6 and 7 3 times in total.
Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base.
Cut a small slit in the middle of the base.
Stretch the slit towards the sides, and roll it up.
Place the joint parts down, and arrange on a baking sheet.
Proof (2nd proofing) for 1 hour at 30C.
When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210C, and it's done.