It was the French who changed the recipe for baking croissants and began to bake it from puff yeast dough with butter, which significantly improved the taste of baked goods.
It is necessary
- For the test:
- - 500 g flour;
- - 8 g of yeast;
- - 2 pcs. eggs;
- - 60 g of sugar;
- - 5 g of salt;
- - 180 g butter;
- - 20 ml of sunflower oil.
- For filling:
- - jam (jam, chocolate, condensed milk, cheese).
Instructions
Step 1
Dissolve the yeast in 150 ml of warm water and let it stand for a while, then stir. Add egg, sugar, salt, yeast, 30 g butter to the sifted flour and knead the dough. Divide the remaining oil into 3 parts and mash it.
Step 2
After dusting the table with flour, roll the dough into a rectangle. Spread the first third of the butter on 2/3 of the surface of the dough, not going up to 3 cm to the brim. Roll the non-greased dough surface over half of the greased surface. Then cover with the remaining oiled dough surface. The result should be a three-layer rectangle.
Step 3
Place your hands on the edges of the dough to prevent the oil from leaking out. Unroll the dough 90 ° to the right and roll it back into a rectangle. Transfer the dough to parchment paper, cover with a second sheet, and fold in half. Cover the dough with a towel and refrigerate for 30 minutes.
Step 4
Place the chilled dough on a floured table and repeat the previous procedure 2 times. Then repeat the procedure 3 times, but without oil. Put the dough in the refrigerator, only after the 3rd repetition.
Step 5
The final result follows: roll out the dough into a 52 * 30 cm rectangle, cover it with a towel, and leave for 10 minutes. Cut the dough in half lengthwise. Divide each slice of dough into 8 triangles.
Step 6
At this stage, add the filling of your choice to the croissants: chocolate, jam, cheese. Roll each triangle into a croissant tube, forming a crescent shape.
Step 7
Place the product on a greased baking sheet, about 5 cm apart. Lubricate crescent moons with an egg and leave to rise for 40 minutes in a cabinet or oven, without drafts and air currents.
Step 8
Bake the French croissants in the 220 ° C oven for 10-15 minutes.
