Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, how to make croissants. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Croissants are made with a laminated dough, which involves folding butter into the dough multiple times to create alternating layers. This is different from other baked goods that cream the butter with the sugar and flour. Place on a baking sheet, curving slightly.
How to make croissants is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. How to make croissants is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have how to make croissants using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make How to make croissants:
- Get 500 g good bread floor
- Get 140 ml water
- Make ready 140 ml milk
- Get 55 g suger
- Get 40 g soft butter
- Make ready 10 g instant yeast or 30g fresh yeast or 60g starter
- Prepare 12 g fine sea salt
- Make ready 280 g unsalted butter (cold)
- Make ready 1 egg for glazing
Use the dough hook on your mixer and let the dough knead for. Make sure the point is tucked underneath the croissant, and bend the croissant into a curved crescent shape. Then pinch the two ends together. (It will likely come apart during the proofing and baking process, but that's ok!) Make sure the tip ends up under the bottom of the croissant. Place the shaped pastry on a parchment-lined baking sheet, curving the ends toward each other.
Instructions to make How to make croissants:
- Day 1 - Place all dry ingredients into a bowl and mix together. Make a well and add the butter and liquid. Bring together then place onto a floured surface. Work the dough lightly for about 3 minutes. You don't want to over work the dough as it will be harder to incorporate the butter on the next day. Push the dough down to form a flat disk place onto a lightly floured tray, cover and place into the fridge for at least 8 hours and up to 12.
- Day 2 - 1 hour before you take the dough from fridge. Get your butter and pound it with a rolling pin to make it nice and flat. For the easiest method, place the butter between two pieces of parchment paper and gently pound until square and flat about 1/4". Place back into the fridge. Take your dough out of the fridge and place onto a lightly floured surface. Pin out to form a square. Then pin each side out so you have an envelope, 4 thin corners and a slightly raised centre piece.
- Roll out dough into a large rectangle - * make the butter layer (I have an easy trick for this!!!) - * enclose the butter layer inside the dough Place back into the fridge and rest for 1 hour.
- Day 3 - - * roll out the dough into another large rectangle, then fold it back together - * roll out the dough again, fold it back together again - * roll out the dough one more time, fold it back together - * shape the croissants - * bake😋😉
Yes, you can make excellent croissants at home! The key to making these delicious, flaky, buttery, French pastries is in the dough, which is handled differently than regular leavened dough. Croissant dough (pâte à croissants or pâte levée feuilletée) is made by repeatedly rolling and folding a leavened puff pastry dough that contains lots. My best friend and son's godfather introduced me to this recipe. It is a perfect holiday or Sunday brunch menu addition.
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