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
Trying the most expensive croissant in Paris ????
#croissant #paris
How To Make The Best Croissants At Home
These perfect croissants are flaky on the outside, soft and buttery on the inside and ideal for weekend baking . What's not to love about this iconic pastry?
Get the recipe here:
00:00 Intro
00:30 Dough
02:26 Butter Block
03:27 Lamination
06:08 Shaping
07:27 Proofing
07:50 Time to Bake!
08:00 Outro
Subscribe to Tasty:
Tasty
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Connect with Tasty:
Shop the NEW Tasty Merch:
Subscribe to Tasty Newsletters:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Find our recipes and buy the ingredients all in one place. Download the Tasty app today:
Shop the Tasty Kitchenware line:
Credits:
MUSIC
Licensed via Audio Network
VIDEO
Web hand draw icon. Business. Email icon. Outline web icon. Motion graphics.
Halyna Kabanets/Getty Images
Animated red cross appears. Concept of prohibition. Flat vector illustration isolated on green background.
tetyanka/Getty Images
Easy Bread Croissant Recipe By Food Fusion
Super Easy bread Croissant Recipe for you to try. Do share your feedback. #HappyCookingToYou
#FoodFusion
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Easy Bread Croissants
Recipe in English:
Ingredients:
-Warm water ½ cup
-Doodh (Milk) ½ cup at room temperature
-Cheeni (Sugar) 1 tbs
-Khameer (Instant yeast) 2 tsp
-Maida (All-purpose flour) sifted 3 Cups
-Namak (Salt) ½ tsp
-Cooking oil 2 tbs
-Water ¼ Cup or as required
-Vegetable oil 1 tsp
-Butter 100 g at room temperature
-Egg whisked
Directions:
-In a bowl add warm water, milk, sugar & mix well.
-Add yeast powder & mix well. Let it rest for 5-8 minutes. Set aside.
-In a bowl add all-purpose flour, salt & mix well. Add yeast mixture, oil & mix well.
-Gradually add water & knead the dough for 5 minutes. Grease with oil & cover with damp cloth.
-Let it proof for 1 hour or until double in size (at warm place).
-Spread the dough on sheet & sprinkle dry flour on it. Knead the dough again & cut into 3 parts.
-Roll out one part of dough with the help of rolling pin in round shape.
-Add & spread butter over it & fold the dough in square shape. Press a little & keep the folded dough in refrigerator. (Avoid any air pockets)
-Roll out second part of dough with the help of rolling pin in round shape.
-Add & spread butter over it. Now place the folded dough in the center.
-Wrap the dough over the folded dough in the same pattern & keep it in refrigerator.
-Repeat the procedure with the third part of dough.
-Tightly wrap the folded dough with cling film & refrigerate it for at least 4 hours.
-Remove from cling film & sprinkle dry flour over the dough. Roll the dough into rectangular shape with the help of rolling pin. (Approx. 10x15 inch size)
-With the help of measurement scale cut 3.5 inch size strips. (makes 5 strips)
-Now cut each stripe diagonally to make triangles. (Makes 10)
-Now take (12 inch long) one triangle and make an incision at the base. Fold the triangle from the base and roll upward.
-Place the croissants on the greased baking tray. Folding end must lay down.
-Give egg wash and let them proof for 1 hour.
-Bake in preheat oven at 200 C for 12-15 minutes.
-Serve and enjoy!
Recipe in Urdu:
Ajza:
-Warm water ½ cup
-Doodh (Milk) ½ cup at room temperature
-Cheeni (Sugar) 1 tbs
-Khameer (Instant yeast) 2 tsp
-Maida (All-purpose flour) sifted 3 Cups
-Namak (Salt) ½ tsp
-Vegetable oil 2 tbs
-Water ¼ Cup or as required
-Butter 100 g at room temperature
-Egg whisked
Tarkeeb:
-Aik bowl may garam pani, doodh, cheeni daal kar miz karen.
-Ab khameer daal kar achi tarah mix karen or 5-8 minutes k liye chor den.
-Aik bowl may maida, namak shamil kar kar k mix karen. Ab yeast mixture, tel shamil karen or achi tarah mix karen.
-Thora thora kar k pani milakar 5 minute tak ataa goondhtay rahen. Tel se chikna kar k geelay kapray se dhak kar 1 ghantay k liye chor den yehan tak k size may double hojaye.
-Ab dough ko spread sheet pe phalyen or maida charak k mazeed goondh len.
-Dough ko 3 hisson may baant len.
-Aik hissay ko rolling pin ki madad se gol bail len.
-Ab is par makhan lagaden or chokor shakal may lapet len. Thora sa dabayen takay air pockets nikal jayen or refrigerator may rakh den.
-Ab dusray pairay ko bhi isi tarah bail kar us par makhan laga den.
-Ab fol ki hui dough ko darmiyan may rakh kar baili hui dough ko isi andaz may lapet den. Or refrigerate karden.
-Teesray pairay k sath bhi isi tarah karen.
-Ab fold ki hui dough ko cling film se achi tarah lapait den or kam se kam 4 ghantay k liye refrigerate karden.
-Dough ko cling film se nikal kar dry flour charak den or isko bail len. (Approx. 10x15 inch size)
-Measurement scale ki madad se naap kar 3.5 inch size ki pattiyan kaat len. Ab unhen beech se kaat kar tikon shakal den. (Makes 10)
-Ab aik tikon piece (12 inch long) ko neechay se cut lagakar fold karlen or pehle se greased baking tray may rakh den. Folding end neechay ki taraf rakhen.
-Anda laga kar 1 ghantay k liye chor den.
-Pehle se garam oven may 200 C per 12 se 15 minute tak bake karen.
-Chaye k sath enjoy karen!
How to Make Croissants | Recipe
** Now with captions **
For a more detailed breakdown of the recipe please click here:
Part 2: How to make Chocolate Croissants | Pain au chocolat:
---
There's nothing like fresh homemade buttery, flaky, crisp croissants.
It took me over a year of testing to get this recipe to my liking and I've been feeling rather precious about it so I hope that you will enjoy making these as much as I have! :)
--
Subscribe to my channel for more videos:
For more recipes, please visit:
Or follow me on Instagram at:
==============
Equipment Used:
==============
Camera:
Mic:
Lens:
======
Music:
======
Lightness:
––––––––––––––––––––––––––––––
Good morning by Amine Maxwell
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
Tropical Traveller by Del.
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
Invisible by Declan DP
Licensing Agreement:
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
CROISSANTS FATTI IN CASA - I CORNETTI SFOGLIATI ????
???? Sostieni il canale donando 1€ con PayPal:
???? Seguimi anche su Instagram:
???? Per info e collaborazioni: lapizzafattaamano@gmail.com
???? Cosa utilizzo in questo video:
✔️ Contenitore vetro pyrex per impastare:
✔️ Teglia alluminio 30x40:
✔️ Farina Petra 5063
✔️ Spianatoia acciaio:
✔️ Stabilizzatore Video Dji Osmo Combo 3:
--------------------------------------------------------------------------------------------------------------
Per 8/10 Croissants:
- 500 g di Farina (W260/280)
- 150 g di Latte intero
- 100 g di Acqua
- 50 g di Zucchero
- 80 g di Burro
- 5 g di Sale
- 10 g di Lievito secco
Per la sfogliatura:
- 250 g di Burro min. 82% di grassi
Finitura:
1 Tuorlo d'uovo
2 cucchiai di Latte
Make bakery-quality croissants at home using plain flour
You can make bakery-quality croissants with just plain flour!
#croissants #homemadecroissants
Follow me on Instagram!
????
You can send me pictures or ask questions. I check'em every day!
Pastry sheeter (Not used in the video)
Timestamps
0:44 Croissant dough
0:53 DDT (Desired dough temperature)
2:08 Butter slab
3:57 3-4-3 fold preparation
4:18 lock-in butter
5:15 Double turn
5:37 Release pressure
5:57 Single turn
6:43 Cutting & rolling croissants
7:31 Proofing croissants
7:49 Wobble test
8:08 Baking croissants
8:19 Final product
Croissant dough
500g Flour
50g Sugar
10g Salt
250g Water
100g Soften butter ( At least 80% butterfat )
24g Fresh yeast (10-12g instant dry yeast)
250g Unsalted butter for lamination
Note that you may need to increase or decrease hydration to suit the flour you are using.