Description
Soft fragrant croissants in the Italian style. Impossible to put down!
Ingredients
-
Flour
500 g
-
Sugar
100 g
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Butter
340 g
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Yolk egg
2 piece
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Water
250 g
-
Dry milk
20 g
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Salt
1 tsp
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Sourdough
250 g
-
Liqueur
1 tsp
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Vanilla essence
Cooking
In the bowl of a bread machine or mixer to pour the ripe sourdough.
Add water, mix to dissolve the starter in water.
Add 500 grams of flour and mix. The dough should grab into a tight ball. Leave, covered, for autolysis 30 minutes.
Add all remaining ingredients (butter is only 40 g, the rest for lamination!) and begin kneading.
If necessary, add a little flour.
The dough should be dense but not tough.
Knead until smooth. The dough should gather into a ball. Cover and chill the dough at a temperature of 4 degrees for approximately 2 hours, no less.
Prepare the butter for lamination, roll out the butter between two sheets of baking paper.
Format oil - about A4.
Roll the dough into a rectangle 2 times more leaf oil.
Cover with butter, to smooth, to release all excess air, stung the edge.
Roll into a rectangle thickness of about 1.5 cm.
Collapse.
And again.
A little roll
And roll three times.
Cover with plastic wrap and place in the refrigerator for at least 1.5 hours. Then do another 2 rounds lamination 3 x 3, each time cooling the dough.
Ready puff pastry turns out a lot, I'm half frozen. The second half rolled around 0.5 cm thick. Cut into triangles (with base 5 cm, side length of 10 cm, approximately)
In the base of the triangle to make an incision.
Begin to collapse myself.
Hand as it rolled the roll to the tip, pulling and stretching the dough.
It turns out 15-20 croissants, depending on size (this is half of the test). Left to proofing at room temperature until the increase in 2 times. Now, when quite cool, you can put the delay on the night and in the morning to bake croissants for Breakfast. Before baking grease the croissants with the lightly beaten egg and sprinkle with sugar. Bake with convection at a temperature of 200 degrees for 5 minutes, then reduce temperature to 180 degrees and continue to bake another 10 minutes, until Golden brown.
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