Have A Enjoyable Time Touring Aquaponics Farm With Short Documentary :-)
For more infomation >> 4 Thực Phẩm Ăn Vào Chắc Chắn Gây Ung Thư Mà Ít Ai Ngờ Tới - Duration: 13:25. 
For more infomation >> "Mai Ngô phiên bản Trung Quốc" chiến thắng show thực tế về người mẫu - Duration: 1:48. 
For more infomation >> Xóm hành tỏi giữa Sài Gòn vào vụ Tết - Duration: 4:27. 
For more infomation >> Get more Views and Subscrib...
For more infomation >> Panpsychism - Duration: 3:42. 
For more infomation >> Kuzey Güney Napisy PL Epizod 11 HD - Duration: 2:10:46. 
Happy new year to everyone!
What better way to start your day than with the wonderful fragrance of freshly ground
coffee and the irresistible smell of freshly baked bread and pastries.
The choices are many and diverse depending on individual tastes and preferences.
Everyone has a favorite pastry, and the honey filled croissant is my all-time favorite breakfast pastry.
Many people think that making laminated dough, used for puffed pastries, Danish pastries,
and croissants, is complicated, messy and time-consuming task; i have to admit, it can
be quite challenging rolling, folding, chilling, and then repeating the process, over and over;
luckily I love to simplify recipes and techniques when possible, so today I'm sharing with you
an easier and faster method to make your own laminated dough.
Unlike puff pastry dough, the croissant dough (which is the dough I'm making today), contains
yeast, a small amount of sugar, milk and sometimes eggs.
and now lets take a look at the recipe. we are going to need:
300g / 10.5oz strong flour (Manitoba type 0 o 00) (W 310-330)
100g/3.5oz whole wheat flour, 250ml / 8.4 fl oz lukewarm milk
200g/7oz good quality butter, softened, 1 yolk
3tbsp (45g/1.5oz) brown sugar 1 teaspoon fine salt
15g/0.5oz fresh yeast or 1 1/2 tsp dried yeast
for the egg wash 1 egg + 1 tbsp water
for the filling 3 tbsp honey
Take 3 tablespoons from the total amount of milk and warm to body temperature ( 36C-39C),
add the crumbled yeast, stir to dissolve, and wait for about 5 -10 minutes to activate
until foamy.
Kneading can be done by hand or by a stand mixer, I prefer to use my stand mixer with
the dough hook attached.
Pour the remaining milk in the mixing bowl, add the sugar and start mixing on low speed.
Add the yeast mixture and the yolk.
Gradually add sifted flours, between flour addition add the salt,
then, increase the speed to medium and knead for ten minutes until smooth and elastic.
Cover and allow dough to rise until doubled in volume, about 2 hours.
Once the dough has risen, transfer to a lightly floured surface, form it into a ball and divide in half.
Roll out half the dough into a rectangle roughly 45cm x 55cm (18 x 22 inches)
Spread half of the butter evenly leaving 1 cm (0.4 inches) border all round.
Divide the rectangle into 5 parts and stack them carefully,
then cut the stack in half, overlap the 2 halves and set aside.
Roll out the remaining half of the dough the same way and to the same dimensions as the first half,
divide the rectangle into 5 immaginary parts, cut the fifth part and set aside.
Spread remaining butter over dough rectangle leaving a small border all around.
Divide the rectangle into roughly 4 parts, and stack again.
Now, cut the new stack in half and overlap the 2 halves.
Place the new stack on top of the pile made earlier, and top with the last strip of dough
set aside, tucking the excess dough underneath.
We now have a single stack, wrap in plastic, and put in the refrigerator for at least one
hour, or even overnight.
When ready to bake, take your dough out of the fridge and place it on a lightly floured
work surface.
Gently roll out the dough into approx.
35cm x 45cm (13.7 x 17.7 inches) rectangle and even in thickness. 0,5cm (0,2 inches)
Dust lightly with flour when necessary.
Using a pizza cutter or sharp knife cut the dough rectangle in half lengthwise, and then
cut the dough into 6 to 8 triangles.
Make a small incision at the base of each triangle and with a brush, wet each tip with
a little water to seal it round the croissant.
Roll up each triangle toward the tip, then slightly curve the ends to create the traditional
crescent shape.
Place the croissants on a parchment-lined baking sheet and allow to proof at room temperature
until they have doubled in size, 1 to 3 hours, depending on your room temperature.
Once proved, brush the croissants with egg wash and let 10 min then brush again
(glazing twice gives them a nice crispy exterior).
Bake in preheated oven at 190C/ 375F convection oven (slightly higher if using
conventional oven) for 15 to 20 minutes, until puffed and golden.
Once the croissants have cooled a little, using a pastry syringe or a piping bag, squizze
a blob of honey.
If desired, you can pour some honey over them.
Delicious, warm and flakey semi wholemeal croissants straight from the oven and most
importantly... easy to make !!
thank you for watching and if you liked my video, please, like, share and subscribe,
and if you have any comments or suggestions please feel free to post it below...
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment