Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, how to make croissants. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
How to make croissants is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. How to make croissants is something that I have loved my whole life.
These buttery and flaky French breakfast treats take a long time to prepare from scratch, but they're irresistible. This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. How to Make Pain Au Chocolate Aka Chocolate Croissants.
To begin with this recipe, we have to prepare a few ingredients. You can cook how to make croissants using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make How to make croissants:
- Get 500 g good bread floor
- Take 140 ml water
- Take 140 ml milk
- Get 55 g suger
- Make ready 40 g soft butter
- Prepare 10 g instant yeast or 30g fresh yeast or 60g starter
- Take 12 g fine sea salt
- Make ready 280 g unsalted butter (cold)
- Make ready 1 egg for glazing
Although your active work time will only be about an hour, you'll need the better part of a day to allow for rising and chilling. I made some pineapple jam to go with it and they tasted amazing. Definitely fluffy and the outside was perfectly crunchy. Repeat notching the dough again so that you have four sections that.
Steps 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😋😉
Definitely fluffy and the outside was perfectly crunchy. Repeat notching the dough again so that you have four sections that. How to make croissants. **Important: I've seen some copies of my post floating around and it does pain me to see it as I've put a lot of effort into this for you. Please do not copy and paste my full post to be shared without consent. If you would like to share it, I would appreciate you linking back to this post. 'How to's Bread and Yeast Doughs Breakfast Pies, Pastries, Tarts & Crumbles Savoury.
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