Croissants Good Recipes

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Croissants

"Authentic French croissants."

Ingredients :

  • 1 1/four teaspoons energetic dry yeast
  • 3 tablespoons heat water (110 levels F/forty five ranges C)
  • 1 teaspoon white sugar
  • 1 three/4 cups all-purpose flour
  • 2 teaspoons white sugar
  • 1 half teaspoons salt
  • 2/three cup warm milk
  • 2 tablespoons vegetable oil
  • 2/three cup unsalted butter, chilled
  • 1 egg
  • 1 tablespoon water

Instructions :

Prep : 40M Cook : 12M Ready in : 11H15M
  • Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand till creamy and frothy.
  • Measure flour into a blending bowl. Dissolve 2 teaspoons sugar and salt in heat milk. Blend into flour in conjunction with yeast and oil. Mix well; knead till easy. Cover, and let rise till over triple in volume, approximately three hours. Deflate lightly, and permit upward push again until doubled, approximately another 3 hours. Deflate and relax 20 mins.
  • Massage butter until pliable, however not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over pinnacle two thirds, leaving 1/four-inch margin all round. Fold unbuttered 1/3 over middle third, and buttered top third down over that. Turn ninety ranges, in order that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in 3 once more. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn ninety tiers, and repeat. Wrap, and relax 2 hours.
  • To form, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and relax 1/2 whilst shaping the other half of. Roll out to a fifteen x 5 inch rectangle. Cut into 3 five x 5 inch squares. Cut every rectangular in 1/2 diagonally. Roll every triangle lightly to elongate the factor, and make it 7 inches lengthy. Grab the opposite 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving barely. Let fashioned croissants upward thrust until puffy and light. In a small bowl, beat collectively egg and 1 tablespoon water. Glaze croissants with egg wash.
  • Bake in a preheated 475 tiers F (245 ranges C) oven for 12 to fifteen minutes.

Notes :

  • Reynolds® Aluminum foil can be used to maintain meals moist, cook it calmly, and make smooth-up less difficult.

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