Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, how to make croissants. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
These buttery and flaky French breakfast treats take a long time to prepare from scratch, but they're irresistible. The time and effort required to make them will temper your desire to gobble them up, and you'll. Here's your complete recipe guide for how to make croissants from scratch. Making croissants is a labor of love.
How to make croissants is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. How to make croissants is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have how to make croissants using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make How to make croissants:
- Make ready good bread floor
- Make ready water
- Prepare milk
- Take suger
- Get soft butter
- Make ready instant yeast or 30g fresh yeast or 60g starter
- Get fine sea salt
- Prepare unsalted butter (cold)
- Take egg for glazing
The following pages show how to make and fold croissants using this leavened basic croissant dough recipe. 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. When ready to bake, whisk together the egg and milk in a bowl, and brush each of the croissants with a thin layer. Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required.
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😋😉
When ready to bake, whisk together the egg and milk in a bowl, and brush each of the croissants with a thin layer. Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough like this, you're well on your way to wowing your friends with delicious croissants. I never thought I could make my own croissants so I'm sure anyone can do it if I can.
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