Description
Tender croissants from puff pastry dough. The recipe for this dish was posted on the website in 2010 by the user Svetlr called "French rolls" and is illustrated with me in the framework of "Coloring".
Ingredients
-
Milk
400 ml
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Chicken egg
4 piece
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Butter
200 g
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Yeast
20 g
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Flour
1 kg
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Sugar
-
Vanilla
2 pack
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Water
400 ml
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Vegetable oil
70 g
Cooking
Believe me, the recipe SEEMS complex, but absolutely simple really! Just follow the diagram. I did the first time Danish pastry, usually made of fresh puff pastry according to this scheme, which is much harder! I apologize for the quality of the photos: didn't notice that smeared flour on the lens. Put the dough: 200 ml of milk, yeast and 3 tablespoons sugar. Separate the yolks from the whites. RUB the yolks with 3 tbs. of sugar.
Beat the whites. I whipped them ordinary whisk, adding a little lemon juice
To the yolks add 200 ml of milk, the sourdough...
... the beaten egg whites. Gently to mix.
Gradually add flour, adding gradually the vegetable oil. Note: the flour is not all "leaves" in the dough should remain. It then You will need to "powder" desktop
Knead the dough. The dough should be soft.
Divide the dough into 5 parts. Each part roll out in a rectangle with a thickness of 1.5 cm.
Forgive me author, but from this point I departed a little from the original recipe because I forgot to get the butter from the fridge in advance, and it was still hard. Practically, I started to do as I always do puff pastry (fresh or yeast). Separate the butter into 5 parts. In the center of the rectangle of dough to put the pieces of butter (I cut it into thin chips)
Top and bottom of the wrap as shown in photo.
Fold the right edge to the center...
... then the left edge. These two steps must be in this order!
With a rolling pin to roll out Only along our "envelope" of dough thickness of 1 cm Repeat steps 9,10,11 without oil. Roll out a rectangle with a thickness of 0,8 cm
Then roll the rectangle into a roll (as it was written by the author of the recipe)...
... and then roll "snail". Sprinkle with a little flour, spread on a floured wooden Board, cover with a napkin and put in the fridge for 1 hour
Then get one of the "snail" out of the refrigerator (leave other in fridge). Repeat practicing the above, 2 times. Roll out the dough into a circle with a thickness of 0,8-0,6 cm, divided into 12 parts and roll the bagels.
Here I wanted to show how the layers are clearly visible.
Put the bagels on a baking sheet, covered with paper, and let rise for about 1.5 hours. Bake in a preheated oven at 220-240°C for approximately 11-13 minutes. To make a sugar and water syrup. Hot croissants lubricate syrup. The author of the recipe Svetlana was written that the croissants to dip in the prepared syrup.
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