Croissant – a bakery goods from crescent-shaped barmy puff pastry. These pastries are especially popular in France. There any classical breakfast doesn't do without croissants.
It is required to you
- 1/2 glasses of milk;
- 220 g of the cooled desi;
- 50 g of fresh or 10 g of a yeast powder;
- 5 glasses of a sifted flour;
- 50 ml of warm water;
- 1 large egg + 1 yolk;
- 1 tablespoon of the kindled desi;
- 1 tablespoon of cream;
- 1 h salt spoon;
- 1 tablespoon of sugar + is a little sugar for topping.
Instruction
1. Bring milk to the boil, add to it 1 tablespoon of the kindled oil, salt and sugar. Pour out the received mix in a bowl and put to be cooled to slightly warm state. Dissolve yeast in warm water and add to milk. Properly stir. A yeast powder needs to be dissolved in water and to allow them to stand until foam "hat" appears.
2. Pour flour into mix, add a frothed eggs there and knead a soft dough. Knead on the sprinkled flour to a board. As a result it has to become homogeneous and elastic.
3. Put dough in the oiled capacity, close and put to rise to the warm place. When it increases in volume twice, knead and place in the fridge for an hour. It is so necessary to do twice.
4. Get dough from the fridge, once again knead and roll in a rectangle 5-6 mm thick. Place bar of the cooled oil in the center. His Rasplyushchte so that at the edges there were 2 cm of the barefaced test. Put in 3 layers from right to left.
5. Roll dough in a big rectangle, previously having clamped its ends. After that once again inwrap layer in 3 layers and put in the fridge for half an hour.
6. Repeat process of expansion and addition of layers 3 more times. Don't forget to make dough in the fridge after each operation: at first for half an hour, then – for an hour, and after the third raskatyvaniye – for 1.5 hours.
7. For preparation of croissants roll dough in layer 3-4 mm thick. Cut it on 4 squares with the parties equal to 10 cm. From each square 2 triangles which need to be curtailed into a tubule have to turn out, having bent the crescent-shaped ends.
8. Place preparations on the oiled baking tray and put to the cool place for half an hour. If you want to sugar croissants, grease them with the yolk which is shaken up with cream. It is necessary to make it before taking out a baking tray on cold.
9. Warm an oven to 200 degrees. Dip croissants one party into sugar, shake surplus and put back on a baking tray. Bake within 5 minutes. After that it is necessary to reduce temperature to 180 degrees and to hold 15 more minutes. Croissants have to be reddened well.