Just saying – the process of mixing trusted bread machine, so easy for me diminished greatly. Sift the flour with starch, salt, sugar, dry milk, soft butter and yeast, add 2/3 of water. To prevent the dough until smooth (if HP, then in the mode of Croissants), but not too involved – just mixing. Try less heat it with your hands – better than a blender. To add, if the dough is dry, more water. Cover the bowl with cling film and allow dough to rise an hour and a half at temp. About 22 – not too hot, but not cold. The dough should double in size.

To press down it to let the air out, put back in container and put in the refrigerator on the bottom shelf (4) for about an hour – hour 15 min, again to press down. Next – if you are going to work with the dough right now, then put it for another half an hour in the cold, if there is something you can leave on the trail. a day at work. Oil chop with a knife into pieces or to put in between cling film and roll out. Roll the dough into a long rectangle (on the flour, but the extra flour must be shaken off), divide it across into 3 parts. Half of the oil in place on the lower 2 parts, Wrap nenamazanny the upper part in the middle and then on the bottom. In short – roll into 3 doses, I empty part. Turned a triple bundle, oiled 2 layers of butter inside. To put it again in the cold for half an hour. Now the hard part – it should again roll out into a rectangle. Roll the puff pastry can ONLY be IN 1 PLANE! Otherwise, the layers will break and will not present puff dough and oil dough for tartlets, which just need a polyline layers. Again to repeat the trick with the rest of the oil. From beginning to end. Then do the same thing 2 more times, but without oil. Thus, it should be 4 times of rolling dough, 2 of butter and 4 cooling for half an hour. Not weak, right?

All the dough is ready. Roll it no thicker than 3 mm – good luck! If you roll hard, you can put in process in the cold – easy to roll will. Here would be most welcome could use the machine for pasta unrolls smoothly and with a given fineness. If you do the croissants, then cut into triangles.

I'm very much not rolled thin shoulder hurts, that's why I have such "pillow" triangles. In General it is necessary 2 times thinner.

Roll them and leave on the baking tray to come about a half hour.

The oven needs to be heated to 220 C, grease the croissants with egg yolk and place in oven, immediately reducing temperature to 190 C! Bake until intense colors – if they are pale, then inside as though heavy. Look at the oven. Cool before removing need 10 minutes, so as not to break the dough.

Of course, it is easier to buy ready-made dough, who wants to potamonautes with me – WELCOME. After the purchase make margarine and some butter)))