Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, how to make croissants. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
How to make croissants is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. How to make croissants is something which I’ve loved my entire life. They’re nice and they look wonderful.
Explore our Expertly Crafted Products Designed to Make Your Kitchen and Home Uniquely You. 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. When baked, the butter melts and creates steam, which causes the glorious layers to spring up.
To get started with this recipe, we have to first prepare a few ingredients. You can have how to make croissants using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make How to make croissants:
- Make ready 500 g good bread floor
- Prepare 140 ml water
- Take 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
- Make ready 12 g fine sea salt
- Prepare 280 g unsalted butter (cold)
- Prepare 1 egg for glazing
The yeast will work its magic later on in the recipe. In the beginning steps of croissants, the dough should always be cold. Instructions For the dough: Put the eggs and water in a large mixing bowl. Mix until well blended; set aside to let the sponge work.
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😋😉
Instructions For the dough: Put the eggs and water in a large mixing bowl. Mix until well blended; set aside to let the sponge work. Once the oven is heated, put one tray of croissants on the top rack of the oven and the other on the bottom rack vertically. Wait until they are cool and serve. Make the dough: To your bloomed yeast, add the flour and salt.
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