Croissants
- 600 gr strength flour
- 180 ml warm water
- 7 gr dry yeast of bakery
- 80 ml whole milk
- 75grs sugar
- 35 g butter room temperature
- 12 g of salt
- Other 250 grs of cold butter, divided in half, each one of 125grs
1-Mix dry yeast with water.
2-Sift the flour. Add milk with yeast and water combined.
3-Knead till have a homogeneous dough.
4-Put the dough in a bowl and let it rise an hour and a half at room temperature.
5-Remove the dough from the bowl, in the time that increased it volume, degas the dough and return it to bowl covered, let it rise one more hour in the refrigerator.
6-After this hour we evolve the dough in transparent film and leave it 1 hour in fridge, half an hour.
7-Streightening the dough till be three times more higher than wide. Cut the borders with a knife, for it have rectangle form, (leftover will be of 225grs with which you can bake little buns.
8-Put one of the cold butter squares between transparent film and tap on it till the butter be softened.
9-With hands spread the butter till it covers two-thirds pf the length of the dough.
10-Fold the end that you'll have left without butter on the one that does. After this you'll have one half of mass and the other half without it.
11-Half with the fold will have butter inside, the other half, at the top.
12-Now fold this last piece over the previous one, so that you have a square piece with alternating layers of dough and butter.
13-Wrap with transparent film, keep it on freezer half an hour and then another hour in fridge. flour the counter and stretch the dough, until is about 3mm thick.
14-With a knife, cut triangles of mass of 20cm high by 12cm of base.
15-Taking each triangle by it's base, stretch it slightly, first outward and then downward. It must be done without tearing the dough.
16-Roll each piece of dough starting with the base, and place them on a tray with baking paper.17-Cover the croissants and let them rest an hour and a half.
18-After an hour preheat the oven in 230º.
19-Paint with beaten egg, lower the oven to 190º, bake until golden (about 20 minutes)
20-Let cool on a rack.
2-Sift the flour. Add milk with yeast and water combined.
3-Knead till have a homogeneous dough.
4-Put the dough in a bowl and let it rise an hour and a half at room temperature.
5-Remove the dough from the bowl, in the time that increased it volume, degas the dough and return it to bowl covered, let it rise one more hour in the refrigerator.
6-After this hour we evolve the dough in transparent film and leave it 1 hour in fridge, half an hour.
7-Streightening the dough till be three times more higher than wide. Cut the borders with a knife, for it have rectangle form, (leftover will be of 225grs with which you can bake little buns.
8-Put one of the cold butter squares between transparent film and tap on it till the butter be softened.
9-With hands spread the butter till it covers two-thirds pf the length of the dough.
10-Fold the end that you'll have left without butter on the one that does. After this you'll have one half of mass and the other half without it.
11-Half with the fold will have butter inside, the other half, at the top.
12-Now fold this last piece over the previous one, so that you have a square piece with alternating layers of dough and butter.
13-Wrap with transparent film, keep it on freezer half an hour and then another hour in fridge. flour the counter and stretch the dough, until is about 3mm thick.
14-With a knife, cut triangles of mass of 20cm high by 12cm of base.
15-Taking each triangle by it's base, stretch it slightly, first outward and then downward. It must be done without tearing the dough.
16-Roll each piece of dough starting with the base, and place them on a tray with baking paper.17-Cover the croissants and let them rest an hour and a half.
18-After an hour preheat the oven in 230º.
19-Paint with beaten egg, lower the oven to 190º, bake until golden (about 20 minutes)
20-Let cool on a rack.
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