How to make croissants
How to make croissants

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, how to make croissants. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Croissants are made with a laminated dough, which involves folding butter into the dough multiple times to create alternating layers. Measure flour into a mixing bowl. Blend into flour along with yeast and oil. Croissant dough begins with butter, flour, sugar, salt, yeast, and milk.

How to make croissants is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. How to make croissants is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook 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:
  1. Take 500 g good bread floor
  2. Get 140 ml water
  3. Prepare 140 ml milk
  4. Prepare 55 g suger
  5. Take 40 g soft butter
  6. Prepare 10 g instant yeast or 30g fresh yeast or 60g starter
  7. Prepare 12 g fine sea salt
  8. Prepare 280 g unsalted butter (cold)
  9. Get 1 egg for glazing

Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined. When preparing croissants, it is tough to hide the minor mistakes in your technique. The difficulty in preparing croissants lies in manually creating thin and even layers of butter and dough that will result in a product with the right texture and volume.

Steps to make How to make croissants:
  1. 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.
  2. 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.
  3. 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.
  4. 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 preparing croissants, it is tough to hide the minor mistakes in your technique. The difficulty in preparing croissants lies in manually creating thin and even layers of butter and dough that will result in a product with the right texture and volume. Making puff pastry and shaping croissants is no easy task, but this recipe makes the job a little less daunting for even the most amateur chefs. It's similar to most recipes for classic French croissants, and the author actually teaches readers how to make puff pastry from scratch, so you can learn from my mistakes! Remove from oven and transfer to cooling rack.

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