Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, croissants dough. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Shape the croissants: Remove the dough from the refrigerator. Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants. A Croissant dough is a laminated dough.
Croissants dough is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Croissants dough is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have croissants dough using 8 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Croissants dough:
- Get 400 gms all purpose flour
- Make ready 200 gms pastry margarine
- Make ready 50 gms sugar
- Get 20 gms margarine/butter
- Take 10 gms yeast
- Take 1 tsp salt
- Get 1 cup warm milk + water
- Make ready 1 egg for egg washing
Croissant dough can be very intimidating but all you need is time, a little bit of muscle strength, patience and you are guaranteed to make this beautiful pastry at home. Croissant dough gets its many layers as a result of "laminating" the dough. This puffs each paper-thin layer of dough up giving your croissants hundreds of buttery layers. Croissant dough then gets "turned" just the same as for puff pastry — the package is rolled out This happens a total of six times before the dough is finally cut into individual croissants and baked.
Steps to make Croissants dough:
- Assemble and weigh all your ingredients and equipments.
- In a bowl, sieve your flour and add 20 gms butter / margarine, add sugar, yeast and salt.
- Rub in all the above ingredients till all incorporate.
- Make a well in the centre and add some warm water milk mixture. Pour little by bittle as you mix gently.
- Transfer the dough to a floured surface n continue kneading making a good soft fine dough.
- Once done, cover your dough using a clean cloth for 20- 30mins.
- From there, after 30 mins, get out your dough and make some opening.
- In that opening, put inn your pastry margarine.
- Then cover your pastry margarine with the dough completely.
- Using your hands or rolling pin, press down your dough for margarine to bond with the dough.
- Make your first single turn. Cover it with a cling foil and let it rest in the chiller for 30 mins.
- Start rolling your dough in a rectangle shape.
- After 30 mins, remove it and repeat the single turns twice, making it rest after each turn.
- Lastly make a double turn and roll out your dough in readiness for the croissants. Note: I did 3 single turns and 1 double turn. If possible, you can more that that for more layers making sure you chill it for 30 mins after each turn for better results.
- Roll out your dough and make a nice rectangle shape. If big, feel free to divide it by half as shown n make some almost small triangle shapes.
- Cut out all of them.
- Make some insertion / a small cut at the top.
- Start hand rolling from the top where the cuts are making some nice croissants shapes as shown below in steps No 19.
- Roll all of them as u set them aside.
- Arrange them in a baking tray, Cover n let them rest for 30 mins for them to kinda double in size.
- Egg wash them ready to be baked. Bake at 180 degrees for 20-30 mins.
- Photo of them baked loading….
Chan sir showed us how to encase butter block inside the dough to make a croissant dough in my labor union beginning japanese bread making class 日式麵包製作精選實習初班. (Flour surface if dough becomes sticky but excess flour will prevent dough from sticking to itself.) The croissants were light flaky and tastes great. I used a little more flour as well used pastry four. So how to make croissant dough? This dough is laminated: this means that it is made of a kneaded détrempe (basically flour, water and yeast plus sugar, salt and milk powder). A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape.
So that’s going to wrap this up for this exceptional food croissants dough recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
