Home French croissants

Home French croissants

Ingredients:

Flour, wheat 450 g
Yeast 8g
Sugar (sand) 60 g
Egg of chicken 2 pcs
Butter 180 g
Sunflower-seed oil 20 g
Salt cooked 5 g

Preparation:

1. Yeast diluted in 150 ml of warm water, let stand for 10 minutes, then mix. Sift the flour, pour into a deep bowl. 30 g of butter and knead and grind with flour. Add 1 egg, sugar, 1/2 tsp. salt, yeast and knead a smooth elastic dough (knead 10-15 minutes). The table is sprinkled with flour, roll the dough into a rectangle measuring 50 x 20 cm. The remaining butter is kneaded, divided into 3 parts. Lubricate 1/3 of butter on 2/3 of the dough surface with the back side of the tablespoon, stepping back from the edges of the dough 2-3 cm (The oil should not completely melt, but consist of small lumps). Cover unshielded surface with half of the greased surface and cover with the remaining greased surface.

2. A three-layered rectangle measuring approximately 17 x 20 cm will be obtained. The edges of the dough should be well clamped so that the oil does not come out when the dough is rolled out further. The dough should be turned 90 ° to the right and rolled back into a rectangle measuring 50 x 20 cm. Place the dough gently on a sheet of parchment (or tracing paper), close it with a second sheet, fold in half, cover with a towel and put in the refrigerator for 30 minutes.

3. After the specified time, transfer the dough to the flour-strewn table. Completely repeat the previous procedure 2 more times.

4. Repeat 3 more times the previous procedure, but without oil. In the refrigerator, put the dough only after the third repetition.

5. Roll the dough into a rectangle measuring 52 x 30 cm, cover with a towel and leave for 10 minutes. Then cut the dough along in half, cut each layer into 8 triangles with a base of 13 cm. Cut from the triangles of the croissant, put the tip down on a greased baking sheet, giving them a crescent shape.

The distance between the croissants is at least 5 cm. Lubricate the croissants with the egg and leave for 40 minutes. for lifting (preferably in a closet or a cold oven so that there are no air flows, otherwise the croissants will dry). Preheat the oven to 220 ° C. Bake croissants 15-20 minutes.

Croissants are ready!

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