29/05/2024
HOMEMADE CROISSANTS STEP BY STEP π
Ingredients
500 g all-purpose flour
10 g dry yeast
60 g sugar
10 g salt
250 ml warm milk
250 g butter (for laminating)
1 beaten egg (for coating)
Preparation:
1. Mix the flour, yeast, sugar, and salt in a large bowl.
2. Add the warm milk to the mixture and knead until you get a soft and elastic dough. You may need to adjust the amount of milk depending on the dough's consistency.
3. Shape the dough into a ball, cover the bowl with a damp cloth, and let it rest in a warm place for about 1 hour, or until the dough doubles in size.
4. Meanwhile, place the butter between two sheets of wax paper and roll it out until you get a rectangle about 1 cm thick. Refrigerate the butter for at least 30 minutes.
5. Once the dough has doubled in size, roll it out into a large rectangle on a floured surface.
6. Place the cold butter in the center of the dough rectangle and fold the edges of the dough over the butter, sealing the edges.
7. Turn the dough and roll it out again into a long, thin rectangle.
8. Fold the dough into three parts, like an envelope, and wrap it in plastic wrap. Refrigerate for 30 minutes.
9. After 30 minutes, repeat the process of rolling out and folding the dough two more times, refrigerating between each fold.
10. After the final fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
11. Preheat the oven to 200Β°C (390Β°F).
12. Cut the dough into triangles and roll them from the base to the tip to form the croissants.
13. Place the croissants on a baking sheet, leaving space between each one.
14. Brush the croissants with the beaten egg to give them a golden shine.
15. Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden and crispy.
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