How To make Croissants Pan 1
XKGR41A Don Fifield 2 1/4 c Bread flour
1 1/2 tb Sugar
2 tb Dry milk
1 t Salt
1 tb Butter
2/3 c Water
2 ts Dry yeast
FOR LATER USE: 5 oz Butter
-chiled for folding in the -dough 1 Egg -- beaten for brushing
-on top
1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. 6. Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes. 7. Place the dough at right angles to the previous position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in thirds. cut each third diagonally to form two triangles. 9. Roll up each triangle loosely, starting from the side oposite the point. Curve ends. 10. Place seam side down on a greased baking pan. 11. Spray water on top. Proof at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes or until golden brown.
How To make Croissants Pan 1's Videos
Morning Routine Croissants ❤️????
Dudu Outmezgine: Morning Routine Croissants ❤️????
Enjoy!
Dudu Outmezgine – Inspiration Book (English Digital Version)
My Spotify Music Playlist:
Quick Croissants Recipe
These Quick Croissants are simply amazing. Crispy on the outside, buttery, flaky, a perfect treat for breakfast or brunch. It really takes no more than 20 minutes of work to prepare the dough... the rest is simply waiting. You can serve croissants with a bit of jam alongside your coffee or tea, or even prepare a delicious sandwich. Hope you will give it a try, really worth it.
Ingredients:
Makes 8 croissants
2 cups (250g) strong bread flour
1 1/4 sticks sticks (150g) cold unsalted butter, cubed
1/2 cup (120 ml) lukewarm milk
3 tbsp (45 g) sugar
25 g fresh yeast (7 g- active dry yeast)
1/2 tsp salt
Egg Wash
1 egg yolk
1 tbsp milk
Directions
1. Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.
2. Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.
3. Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.
4. Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.
5. Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.
6. Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5, three more times, giving the dough a total of four times of rolling and folding.
7. Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.
8. On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm). Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.
9. Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.
10. Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.
11. Preheat the oven to 450 F (230C). Brush the croissants with egg wash.
12. Bake for 8 minutes than reduce the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.
13. Cool on wire rack before serving.
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ÇOK FARKLI KAT KAT MÜTHİŞ KABARDI❗ÇITIR ÇITIR KATMER KRUVASAN/Schnellste Croissant Rezept/lecker
Bugün Sizlere yapımı son derece kolay Kat kat Katmer Kruvasan tarifi Sunmaktan mutluyum.
Ben bugün Sade olarak yaptım hem tatlı hem tuzlu kahvaltılıklarla yenilebilir olması için.
Arzu ederseniz Peynirli çikolatalı Reçelli de yapabilirsiniz.
Videomda birçok faydalı bilgi anlattım denemeden önce izlemenizi tavsiye ederim.
Yapacak Arkadaşlarıma Şimdiden Afiyet olsun.
Yeni tariflerim için kanalıma ABONE olmayı ve bildirimlerin gelmesi için ZİLİ (????) açmayı unutmayın ❤️????????
Kanalıma Abone olabilirsiniz ⬇
Diğer kanalımı ziyaret etmek isterseniz ⬇
____ GEREKLİ MALZEMELER ____
5,5 su bardağı buğday unu (660 gram)
1 su bardağı ılık su (200 ml)
1 su bardağı ılık süt (200 ml)
1 yemek kaşığı toz şeker (20 gram)
1 paket kuru maya (10 gram)
2 adet yumurta
1 tatlı kaşığı tuz (8 gram)
120 gram tereyağı
Biraz susam ve çörek otu
Pişirme önerisi: 180 derce fırında 25 dakika pişirelim
ÇOK FARKLI KAT KAT MÜTHİŞ KABARDI❗ÇITIR ÇITIR KATMER KRUVASAN/Schnellste Croissant Rezept/lecker
Gözde Yemek Tarifleri
↘Yeni Tariflerden Haberdar olmak için
Kanalıma Abone olabilirsiniz ⬇
Smashed Croissant with Burrata
Subscribe @ainttooproudtomeg ✨ have you seen the VIRAL CRUNCHY CROISSANT HACK. For me, it was 10/10 Recipe ⬇️
INGREDIENTS
- 1 Croissant
- 1 tbsp Honey
- 1 4 oz. Burrata Ball
- 2 Prosciutto slices
- ¼ cup Pistachios
- 1 tsp Butter
- Olive Oil
- Salt
INSTRUCTIONS
1. “Smash” the croissant with a roller.
2. Melt butter in a pan and lay the croissant.
3. Layer honey on the croissant and flip.
4. Lay a piece of parchment paper over and press down with a weighted pan.
5. Wait until the honey has caramelized, flip and repeat on the other side
6. Let the croissant cool for 1-2 minutes or until honey has hardened.
7. Layer with burrata, olive oil, salt, pistachios, and prosciutto. Enjoy!
NOTE: we piled on the burrata on this one, but feel free to only use half a ball.
How to make vegan croissant and pain au chocolate [Must try]
Imagine holding a buttery, flaky straight out of the oven croissant the heavenly smell which takes you back to your childhood bakery in a matter of seconds the place where i learnt to make many delicious sweets in a small boulangerie at the heart of Paris. Today we’re conquering our fears and making homemade croissants! If you’re about to run away screaming, I understand. I’m not sugar coating it croissants aren’t easy. Croissants require time, patience, and a lot of rolling. However, just because this recipe is advanced doesn’t mean that YOU have to be an advanced baker to try it. You can absolutely handle this recipe as i did my best to simplify it
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What you need????
4 cups (500g) Bread flour
1 cup + ¼ cup (300ml) plant milk (warm not hot)
¼ cup (50g) Sugar
2 Tbsp Soft vegan butter
1 tbsp salt
For the butter Layer????
250g or 1 block @floraplantbased / @floraplantus / @floraplantuki
Vegan Egg wash????
any neutral oil
What you need to do????
1️⃣ In a bowl add your plant milk, sugar, dry yeast mix and let it sit for 10 min to bloom the yeast.
2️⃣Add your flour,salt,soft butter and knead for 10min
3️⃣let the dough rest until double in size.
4️⃣Take your vegan butter and flatten it with a rolling pin until you get a 1/3 of the dough, let the butter sit in the fridge until your dough is ready to roll.
5️⃣roll the dough and add your flattened butter in the middle and cover it with the dough as shown in the video.
6️⃣ Slowly press with your rolling pin to lengthen the dough.
7️⃣Make 1 book fold let it rest in the fridge for 1 hour then roll the dough again make another book fold and place it in the fridge again for 1 hour.
8️⃣Remove shape again and cut into croissants or pain au chocolate
9️⃣place in a baking tray and brush them with oil, cover and let them triple in size
???? bake at 180C until golden brown
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#howtomakevegancroissants #howtomakecroissants #vegancommunity #easybake #veganchef #noanimalharmed #flaky #delicous #quickandeasy #tiktok #instagram #facebook #twitter #vegan #plantbased #crueltyfree
EASY 54 LAYERS CROISSANT RECIPE
YIELD: 9-10 pcs. large croissant
BAKING TIME AND TEMP: pre heat your oven at 200°C then lower upto 180°C when baking. Bake for 12-15 minutes, do not remove the pan from the oven for 3-5 minutes after baking. You can open the oven door a little though.
ingredients
250 grams croissant butter
500 grams all purpose flour
10 grams instant yeast (10 grams)
1/3 cup sugar
1 tsp. salt
260 ml. cold milk
50 grams butter
thank you for watching!
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