2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The classic croissant is the progenitor of many types of baked goods. It is not surprising that most housewives are interested in how to bake a croissant. The invention of this confection did not take place in France, but in Austria. Therefore, the Viennese recipe for this pastry will be considered below. But first, let's talk about some culinary secrets that will help you succeed.
How to bake a croissant: the secrets of professionals
1) Real croissants are made from yeast dough that is layered with butter, folded several times and rolled out.
2) It is better to use butter with a fat content of at least 80%.
3) To make homemade croissants airy, the flour needs to be sifted at least 2 times, so it will be saturated with oxygen.
4) Butter and yeast dough should have the same consistency.
5) If desired, one egg can be added to the croissant dough. They can also be made from ready-made puff pastry.
6) The rolled dough must be refrigerated before baking.
7)Croussants, laid out on a greased baking sheet, should rise. In addition, before baking, they can be greased with protein. The distance between croissants should be 1 cm.
8) The filling for these products can be not only fruits and chocolate, but also cottage cheese and vegetables.
9) It is worth noting that the croissants may not turn out the first time. After all, the success of their creation largely depends on the proven technology of preparation and the exact observance of the proportions of products. And this most often comes with experience.
Puff croissants "Viennese"
- 500 g flour;
- 80ml warm milk;
- 200g butter or margarine;
- 15g dry yeast;
- 30g sugar;
- 15g s alt.
How to bake a croissant?
First you need to make a dough. To do this, dilute the yeast in a few tablespoons of milk. It must be warm. Then add 1/3 flour and knead a soft dough. Cover the dough and leave for half an hour. Mix the rest of the flour with half the butter, sugar, s alt and the remaining milk. From the named ingredients, knead a smooth and elastic dough, combining it with the dough that came up. Next, shape the dough into a ball shape, cover it and put it in a cool place for 2 hours, it is even better to put it in the refrigerator overnight.
After that, roll out the dough into a rectangle, over which scatter the rest of the butter. Then fold the sides of the rectangle into the middle. It is important that the oil does notleaked out. Next, we start rolling out the dough. To do this, you need to fold it three times several times and roll it out. Cover the dough with a towel and let it rest for 20 minutes. put it in the refrigerator. Then the dough must be rolled out 2 more times. Then we roll it out with a rectangle 3 mm thick and divide it into 12 triangles. They will need to be wrapped in rolls. Before baking a croissant, it is necessary to let it lie down on a baking sheet for about 15-20 minutes. During this time, the croissants will rise. We bake the product at 200 °. Typically 20 minutes will suffice. A sign of readiness is a golden or brown color. Croissants are best served freshly baked with coffee, tea or cocoa.
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