INGREDIENTS
- Sweets:
- – Flour 0000 750 g.
- – Milk 320 g.
- – Egg 2 items.
- – Sugar 120 g.
- – Pure vanilla extract 10 g.
- – Yeast 10 g.
- – Effective salt 15 g.
- Filling:
- – 375 g butter.
- Salads:
- – Flour 0000 750 g.
- – Water 280 g.
- – Yeast 10 g.
- – Effective salt 25 g.
- – Pork fats 20 g.
- – Sugar 60 g.
- Filling:
- – 375 g butter.
BUTTER CROSSINGS unimaginable grasp class to learn to put together candy and salty croissants .
PROCEDURE:
1. Combine the flour, sugar and salt.
2. However, combine the liquid substances and the yeast. Dissolve properly and make a form of crown. Add the dry substances little by little.
3. Knead till you will have a tender however tough dough as a result of later we’re going to stretch it rather a lot with the stick, in order to not over-knead the dough and make it not so tender, that is among the secrets and techniques of the tenderness of the product.
4. Let relaxation for two hours.
5. Stretch with a stick till it’s roughly 7 mm. Wrap with movie or plastic and retailer within the fridge for half an hour.
6. Stretch the dough till it reaches 5 mm. Make an oblong form and unfold the pomade butter and shut in two folds, a easy flip: shut within the center and full the lid. It’s subtly folded on the edges in order that the butter doesn’t escape.
7. Wrap in movie or plastic and maintain it chilly for half an hour.
8. Stretch once more till the dough reaches 5 mm once more, make the identical double folds, repeat this process 3 instances with half an hour of relaxation between stretching and stretching.
9. As soon as we made the three laps, let it relaxation. Tip to make the crescent very tasty: let it relaxation for at the very least 48 hours within the fridge.
10. After that point, stretch once more with a stick till you attain 3.5/5 mm. Repeat if obligatory to succeed in that thickness with a 30 minute break in between. You should utilize pastalinda to avoid wasting time. In that case, you’ll be able to cut up within the center in order that the pastalinda can cross it.
11. For salted ones, the process is identical.
12. When minimize, the scale of the triangle for the candy croissants is 13 x 15 cm, and for the savory ones, 5 x 17 cm.
13. Roll the dough, let it relaxation after which stack.
14. Cook dinner in an oven at 200ºC for 10/11 minutes.
