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Croissants 2022-algeriafordeliciousfd


Croissants 2022

Croissants are a type of pastry made with croissant dough. Croissants are made with flour, yeast, sugar, salt, butter and eggs. Croissants are usually filled with either chocolate or almond paste and are often covered with a mixture of sugar and cinnamon before being baked.

Dough ingredients:

250 g of fine flour or flour 70 g of water 70 g of whole milk 30 g of sugar 20 g of soft unsalted butter 6 g of instant yeast 6 g of salt

other ingredients 140g cold unsalted butter, egg + 1 teaspoon water

How to prepare croissants in the original way:

Making croissant dough:

Mix the ingredients for the dough and knead for 3 minutes at a low to medium speed until the dough is firm and reaches the low to medium gluten growth stage. Shape the dough into a disk, not a ball, before placing it in the refrigerator because it will be easy to roll it into a square shape the next day. Put the disk on a plate, and Cover it and leave it in the fridge overnightCut the cold butter lengthwise into 1.30 cm thick plates

Arrange the butter pieces on waxed paper to form a square about 16 cm x 16 cm

Cover the butter with another layer of waxed paper and roll it out until it is about 18 cm x 18 cm in size. Trim the edges of the butter and put it in the fridge until needed. Take the dough out of the fridge

Using a rolling pin, roll the dough disk into a square of 25 cm x 25 cm Try to make the square as perfect as possible and of equal thickness Bring the butter sheet out of the refrigerator Put the dough with one side of the dough facing you and put the butter sheet on it at a 40 degree angle to the dough so that the point of the butter square is in Face you, fold a piece of dough over the butter until the point of the dough reaches the center of the butter and covers it. Do the same with the other three corners. The edges of the dough should overlap slightly to seal the butter completely with the palm of your hand. Gently press the edges to seal the dough. Sprinkle a little flour and start rolling the dough from the middle toward the edges gently.

 Not from one side of the dough to the other side until the dough is completely rolled out evenly. Fold the dough into an envelope, cover with plastic wrap and place in the refrigerator for 30 minutes. Bring the dough and fold a third of it over itself, then fold the other side over it and leave it again for a while. 30 minutes in the fridge

After the third time, leave the dough in the refrigerator overnight, until the third day

Take the dough out of the fridge and put it on a work surface. We flour both sides, then roll it up gently and roll it with a rolling pin to make a paper 1/4 inch thick. If the dough starts to shrink again during this process, we can fold the dough into thirds, and leave it for 10 minutes at room temperature Then we continue our single use of the pizza cutter by slicing the pyramidal pieces, then rolling them from edge to edge

Mix the egg with a spoon of water and beat until it becomes smooth. Paint the croissant with the first layer of eggs, then leave it until it doubles in size for about two hours. Preheat the oven to 180°C and bake the croissants in the oven for 6 minutes, Remove from the oven and leave for a few minutes on the baking tray, then transfer to cool and presents.

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