Croissants in French

Description

I picked up pastries this complex form of bread products (requires a lot of time and effort as well as knowledge about the bakery) at the request of the workers... the Joke, of course, but I really asked for this recipe, and I can understand why: it is clear that nobody there you with the oil furnace will not, and with cheap margarine, plus all sorts of fillers/preservatives/amplifiers and... and price hall hoo! I will say this - there is nothing wrong (fears I endured in 2007 when visiting the "lost homeland", I mean Ukraine... but afterward... all the works).

Ingredients

Flour

500 g
Yeast

20 g
Salt

10 g
Sugar

50 g
Chicken egg

2 piece
Milk

125 g
Water

125 g
Butter

200 g

Cooking

According to R. Bertinet (the famous French Baker, from his book taken the recipe) there are many types of croissants in France: pastry chefs bake them is airy and delicate, and a little bakers "solid", "bread"... Bertinet offering this recipe - it is perfect to mix with sweet, and with any other flavors... I picked up pastries this complex form of bread products (requires a lot of time and effort as well as knowledge about the bakery) at the request of the workers... the Joke, of course, but I really asked for this recipe, and I can understand why: it is clear that nobody there you with the oil furnace will not, and with cheap margarine, plus all sorts of fillers/preservatives/amplifiers and... and price hall hoo! I will say this, there is nothing wrong (fears I endured in 2007 when visiting the "lost homeland", I mean Ukraine... but afterward... all the works). In General, all well turned out... it is only Necessary strictly priderzhivatsya recipe, which I did, although inclined to "otrabativat". But not this time! So, rolled up his sleeves?

Prepare from the tray that will enter (and exit, ha!) in the fridge along with croissance. I have in the fridge, nothing included, but I guess I'm lucky, as that day on the balcony have been the same temperature as in the fridge: 2-4°! So I have all the process proceeded on the balcony... sift the Flour into a bowl and RUB with fresh yeast.

Add salt and sugar. Water, egg, and milk add and knead for 3-4 minutes.

Molded gingerbread man

notching the surface in the form of a cross and slightly expand.

A bowl sprinkle flour, put the dough and stick it in a plastic bag. It is necessary good or an elastic or clip to hold to as if a ball was formed. Seen in the photo.

Leave the dough in the refrigerator for at least 2 hours, and at night. Work surface sprinkle flour and roll out the dough into a rectangle. Start in the middle and to the sides... Butter to deploy a piece of paper to write on the "back" oil on "belly" he put plastic wrap. Roll out the butter with a thickness of 1 cm And not to dig - the oil must be warm... (though haste is of no use to us...)

With oil to pull the cling film, put the oil on the middle of the dough and remove paper. Now the fun part: this piece of paper to lubricate proton, which will bake croissant! In the French hog! Now wrap the butter in a dough envelope: four corners of the wrap...

Unroll a package of oil: only in length, that he at length was 3 times longer than wide. So now fold one third of dough toward the middle, cover with the second third of the test... and again I have the bag.

Poke your finger (one time!) to know that you are with the dough are in the 1st phase of development. The dough on the tray in a bag and in the fridge for 30 minutes.

2nd phase: remove the dough and put on the table, narrow side facing you, roll out into a long and poke 2 times. On the tray in the package and in the refrigerator for 30-40 minutes to Repeat the process again - now poke 3 times - again leave in the fridge for 30 min.

So, the ordeal is over, the creative process started, we roll out the dough and so: in a rectangle about 30х75 see the Thickness of about 4 mm. Edges evenly cut, cut in the middle, and then cut into triangles. On each triangle make a notch - to make it easier congeal. Here it is interesting - you can leave (I bake them "naked") and the filling thinly applied, there jam, chocolate spread, cheese, in his own way...

Starting with the wide side roll the bagels, slightly arching them in the form of a Crescent.

Lay them on a baking sheet, then put in a bag and put in a warm place - just don't take it literally (NO heat!), in this case, a warm place is just "neologising". Otherwise, the oil will flow and you will have no croissants, but ... in General, nakrasana... Leave for 2 hours. During this time they have set me up - live Kabushiki such steel!