Croissants

Description

Master class. Tried to make these croissants - http://www.povarenok .ru/recipes/show/792 6/. Little did I know that these croissants are prepared from puff-yeast dough. But still, following the dough recipe I extremely liked it.

Ingredients

Butter

2 Tbsp
Yeast

8 g
Salt
Chicken egg

2 piece
Milk

1 cup
Sugar

2 Tbsp
Flour

2 cup
Cheese
Ham
Chocolate milk

Cooking

In warm milk add the yeast and stirring, leave on for 20 minutes. Add the flour, sugar, milk, eggs and salt. Knead the dough and wrap. Let rise the dough in a warm 40-50 minutes

In the risen dough vmese chopped into small pieces butter, again put the dough in a warm place and let rise for another 30-40 minutes (a film)

The dough again to press down neatly and put it on the Board with flour

Divide the dough into 24 pieces. First divide in half

And in half and in half again

And so on until you get 24 equal pieces (I got a double portion products and divided into 16 parts - my little love). But in fact, it is better to make a single serving and still be divided by 24 croissant with - they are tiny and fluffy - what you need. The finished balls of dough to give again to come.

Rising the balls of dough roll in hands to make long cones with a length of 15-18 cm

The cones roll out with a rolling pin wdline to make long triangles of dough. I have a short Board for the dough, so it turned out. Of course, you consider the disadvantages and get it done properly.

And now with chocolate. Rastaplivat it is not necessary - just finely chop. But you need to keep in mind that the edges of the chocolate is sharp enough - you can tear the dough.

Then roll croissants: take the wide edge of the triangle, fold it and roll in the direction of contraction, to make a neat roguelike. Inside the dough to grease the egg is not necessary, as it is not necessary when screwing it out - definitely will burst during baking. The dough is quite sticky - it will be minimized well.

Received here such here nice and neat croissance (you can bend the tips of the horseshoe).

Ready croissance again to keep warm and to give the latter time to rise. Now you can lubricate them with beaten egg, place on a greased baking sheet and bake in the oven. at 180 g for 10 minutes (if done in the given amount of ingredients 24 pieces) and 20-25 min if you do as I do.

And with chocolate in the cut. The dough had a wonderful sweet - now I will do just that - given the exact amount of ingredients. Bon appetit.

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