Croissants

Description

Preparing croissants from puff pastry dough. The crust turns out crispy and the flesh has a delicate, airy, melting in your mouth! Croissants were prepared without stuffing. This strategy is convenient because during the meal you choose the filler to taste, cut the croissant lengthwise, generously smear the bottom half with butter and cover with top. Usually "empty" the croissant is quite big, and in it lay the ham, cheese, boiled egg – that is unsweetened additive. In the preparation of croissants most importantly – patience and the desire to make really delicious muffins.

Ingredients

Water

200 g
Flour

700 g
Chicken egg

3 piece
Sugar

50 g
Butter

180 g
Yeast

15 g
Leavening agent

2 g
Salt

7 g
Vegetable oil

20 g

Cooking

In warm water add salt, sugar, eggs, yeast

Add 2/3 of flour, knead the dough

The dough is pulling in different directions 5 min. Initially, the dough breaks, then becomes elastic, stretches and does not tear

Dobavlen remaining flour, knead the dough not sticking to hands.

Rastahem 1.5 hours. Put the dough in the fridge for 20 min.

Cold butter cut into pieces and put on film

Roll out with a rolling pin rectangle

Place on rolled out in a rectangle of chilled dough into 2/3 parts

The dough without butter folded into the middle

Cover with the other part, the edges suscipiam to the oil from leaking when rolling, put in the fridge for 40 min.

Take out the dough from the refrigerator, roll out a length from the center to the edges. Roll out the dough, pressing down evenly so that the dough is not torn and the butter is evenly distributed between the layers.

Fold the ends to the middle and in half. Put in the fridge for 40 min. This procedure rolling again, put in 4 layers and once cooled the dough for 40 min.