How To Make Croissants

How To Make Croissants

Fixings

1 ¼ teaspoons dynamic dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 ¾ cups regular baking flour
2 teaspoons white sugar
1 ½ teaspoons salt
⅔ cup warm milk
2 tablespoons vegetable oil
⅔ cup unsalted margarine, chilled
1 egg
1 tablespoon water

Croissants

Directions

Stage 1

Join yeast, warm water, and 1 teaspoon sugar. Permit to remain until velvety and foamy.

Stage 2

Measure flour into a blending bowl. Disintegrate 2 teaspoons sugar and salt in warm milk. Mix into flour alongside yeast and oil. Blend well; ply until smooth.

Cover, and let ascend until over triple in volume, around 3 hours.

Collapse tenderly, and let rise again until multiplied, about an additional 3 hours. Empty and chill 20 minutes.

Stage 3

Rub spread until flexible, yet at the same not delicate and slick. Pat batter into a 14×8-inch square shape.

Smear spread up and over 66%, leaving 1/4-inch edge all over. Overlap unbuttered third over center third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right.

Carry out to a 14×6-inch square shape. Overlap in three once more. Sprinkle delicately with flour, and put batter in a plastic pack.

Refrigerate 2 hours. Open up, sprinkle with flour, and flatten tenderly. Roll to a 14×6-inch square shape, and crease once more. Turn 90 degrees, and rehash. Wrap, and chill 2 hours.

Stage 4

To shape, carry batter out to a 20×5-inch square shape. Slice down the middle across, and chill half while molding the other half. Carry out to a 15 x 5 inch square shape.

Cut into three 5 x 5 inch squares. Slice each square down the middle slantingly. Roll every triangle gently to extend the point, and make it 7 inches long.

Get the other 2 focuses, and stretch them out somewhat as you roll it up. Put on a baking sheet, bending marginally.

Allow formed croissants to ascend until puffy and light. In a little bowl, beat together egg and 1 tablespoon water. Coat croissants with egg wash.

Stage 5

Prepare in a preheated 475 degrees F (245 degrees C) stove for 12 to 15 minutes.

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