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Caption: Croissants Homemade
Caption: ....breakfast becomes even more delicious if homemade...
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Caption: Why don't you try?!
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Caption: Ingredients for 8 croissants: 250 grams of flour 350W 20 grams of sugar
5 g salt
10 grams of yeast or 5 grams of dry yeast
125 ml of hot water
150 g butter (for slicing)
1 medium egg
Caption: Mix all dry ingredients in a bowl (flour, sugar, salt).
In a large bowl, dissolve the yeast into the warm water.
Combine the dry ingredients to wet ones and knead until well incorporate. Form a ball and let rest for 10 minutes in a bowl covered with plastic wrap.
Leaving the dough in the bowl, roll one piece of dough from the side and push the center. Turn the bowl slightly and repeat this step with another piece of dough, repeat 8 times. Cover the dough with plastic wrap and let rest for 10 minutes.
Repeat the previous operation for two more times making the dough rest 10 minutes between a phase and the slab.
Take the dough in the fridge, covered with plastic wrap, overnight.
The next morning, reversed the dough on the work surface and pull the edges outward to form a square cm 12. Remove the butter from the fridge and cut it at the center; put together (for the long way) the two parts and place it diagonally in the center of the square dough.
Fold the corners of the dough toward the center so as to cover the entire stick of butter.
Press the dough using a rolling pin so as to evenly distribute the butter in it.
Spianete then the dough spreading it with a rolling pin until you get a long rectangle of 1 cm of thick. Fold the bottom third of the dough towards the center. Bend above the upper third. Wrap the dough in plastic wrap and let rest in the fridge for 30 minutes.
Remove the dough from the fridge and repeat the previous step two more times.
After the third phase of folds, make the dough in the fridge for 40 minutes.
Remove the dough from the fridge and roll it out to form a rectangle 24 x 38 cm.
Cut the rectangle into long thin triangles using a sharp knife. Coiled each triangle on the longer side to the shorter so as to form the croissants.
Place the croissants on baking sheet covered with parchment paper, well spaced and let them rise for about 2-3 hours.
Preheat the oven to 240 ° C. Bake the pan and lower the temperature to 220 ° C. Cook for 20 minutes.
After cooking, remove from the oven and place the croissants on a rack and let cool completely before tasting them.
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Caption: ....enjoy your breakfast ;-)
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