How To make Easy Croissants
1 c Warm milk
1 t Sugar
1 tb Yeast
1 c Flour
3/4 c Milk, room temperature
1 1/2 ts Salt
1/4 c Sugar
1 Egg, beaten
1/2 c Butter melted and cooled
4 c Flour
1 c Cold butter
1 Egg, beaten with cold water
Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2 hours or more). Brush each with egg beaten with cold water. Preheat oven to 400 F. Place croissants in oven. Lower temperature to 350 F and bake for 15 - 20 minutes until golden. Makes 24 - 32. Source: Among Friends Converted by MMCONV vers. 1.10
How To make Easy Croissants's Videos
How To Make Croissants At Home
Croissant is known to contain dough/roll-in fat layers to create buttery and flaky pastry that is crescent shape. Croissants are not easy to make. The dough should go through a series of folding and chilling to laminate the butter in each layer. It's impossible to work with soft croissant dough, so that's why we have to chill it after folding. Hope you like this finicky but step by step video. Cheers darlings????
Here's what you'll need to make a handmade croissant:
3 and ¼ cup all purpose flour (406g)
¼ cup sugar (50g)
1½ tsp salt (10g)
1 tbsp+1 tsp instant yeast (13g)
1/2 cup room temp butter(114g) unsalted
½ cup milk (125ml)
½ cup water (125ml)
Butter slab: 250g unsalted butter
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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
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Ich mache das fast jeden Tag, seit ich diese Methode von einem 70 jährigen Meister gelernt habe!
Ich mache das fast jeden Tag, seit ich diese Methode von einem 70-jährigen Meister gelernt habe!
REZEPT luftige Croissants.
200 ml warme Milch.
200 ml warmes Wasser.
10 g Trockenhefe.
25 g Zucker.
Alles gut vermischen.
Decken Sie die Schüssel mit Frischhaltefolie ab.
Lassen Sie die Schüssel 15 Minuten lang an einem warmen Ort stehen.
1 Hühnerei und 1 Eiweiß hinzufügen.
660 g Mehl sieben.
1 Teelöffel Salz (6 g).
Den Teig mit einem Spatel kneten.
Bestreuen Sie den Tisch mit Mehl.
Den Teig auf den Tisch legen.
Den Teig mit den Händen kneten.
Schmieren Sie den Tisch mit Pflanzenöl.
Den Teig mit den Händen kneten.
Aus dem Teig eine Kugel formen.
Den Teig in eine Schüssel geben.
Decken Sie den Teig mit Frischhaltefolie ab.
Den Teig 1 Stunde an einem warmen Ort gehen lassen.
Der Teig ging gut auf.
Den Teig auf den Tisch legen.
Den Teig in 12 Stücke teilen.
Aus jedem Teigteil eine Kugel formen.
Bestreuen Sie den Tisch mit Mehl.
Mit einem Nudelholz eine Teigkugel ausrollen.
Sprich mir nach.
Machen Sie dasselbe mit dem Rest des Tests.
Den Teller mit Mehl bestäuben.
Den Teig auf einen Teller legen.
Den Teig mit weicher Butter einfetten.
Insgesamt benötigen Sie 100 g Butter.
Machen Sie dasselbe mit dem Rest des Tests.
Decken Sie den Teig mit Frischhaltefolie ab.
Den Teig 30 Minuten an einem warmen Ort gehen lassen.
Bestreuen Sie den Tisch mit Mehl.
Den Teig auf den Tisch legen.
Den Teig mit den Händen andrücken.
Den Teig mit einem Nudelholz ausrollen.
Den Teig mit einem Messer in 12 Teile teilen.
Jedes Teigstück zu einer Rolle rollen.
Sprich mir nach.
Dies ist die einfachste Art, Croissants zuzubereiten.
Croissants auf ein mit Backpapier ausgelegtes Backblech legen.
Decken Sie die Croissants mit einem Küchentuch ab.
Die Croissants 30 Minuten an einem warmen Ort gehen lassen.
Die Croissants mit einer Mischung aus Eigelb und 1 Esslöffel Milch bestreichen.
Croissants im auf 180 °C vorgeheizten Ofen 25 Minuten backen.
Croissants sind fertig.
Die Croissants sind einfach unglaublich! Sie sind so weich und knusprig!
Schauen Sie einfach, wie schön sie sind!
Tolle Croissants!
Das ist sehr lecker!
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#Croissants
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#Sesambrot
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How to Make Croissants | Recipe
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For a more detailed breakdown of the recipe please click here:
Part 2: How to make Chocolate Croissants | Pain au chocolat:
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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! :)
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How to make croissants :Easy croissant recipe / Butter croissant recipe
These croissants are simply amazing.Crispy on the outside Buttery Flakey with a nice golden color..I's a perfect treat for brunch or breakfast.
Here in this video you will see how to make croissants in an easy method.
Croissants are made of a layered yeast leavened dough.traditionally,the dough is layered with butter,rolled and folded several times in succession and then again rolled into a sheet.
But in this recipe,we are going to make these wonderful croissants a different method which is more easy,which takes very little time and effort than the traditional method.
There is no special equipment or hard to find ingredient required.So let's see how to make these wonderful croissants in three simple steps.
Baking Tray Amazon Link:
Ingredients
Flour :400 gms
Milk:260 ml
Butter:180-200 gms
Sugar 4 Tbsp/60 gms
Salt :1/4 Tsp
Active Dry Yeast:1 Tsp
For egg wash:Beat 1 egg+1 tsp milk
Method
We can make this easy croissants in three simple steps.
STEP 1
Prepare the pastry sheet.
STEP 2
Proof them.
STEP 3
Bake them.
Let's prepare the pastry sheet;For that,we need to
(1)Prepare the dough
Activate the dry yeast by dissolving 260 ml warm milk ,4 Tbsp sugar and 1 tsp active dry yeast.
Add 1/4 Tsp Salt into 400 gms of flour.
Blend together the wet and the dry ingredients until we get a homogenous evenly hydrated dough.
(2)First Proofing
Let the dough sit and rise for 1 1/2 to 2 hours or until the dough get doubled in size.
Degas the dough and divide the dough into 12 equal pieces.
Roll each piece of dough into the shape of a disc which is approximately 16-18 cm in diameter and not more than 2 mm in thickness.
(3)Layer butter on each disc.
Place the disc on a plastic film and repeat the same process for the next piece and stack them over the previous disc and continue the same with rest of the divided dough pieces.
As butter is very soft now, we need to freeze them for 30- 35 minutes;so that the butter will not be very soft and will be pliable and it will be easy for us to work with the dough.
Roll them into long rectangular sheet.
With the help of a knife or a pizza cutter,cut them into smaller triangles.
Shape them into croissants
Step 2
Give an egg wash.
Proof the shaped croissants for 2 hours until they puff up a little.
Step 3
Give another egg wash and Bake it at 400 F for 10 minutes and then reduce the temperature to 375 F and bake for another 8-12 minutes.
After baking we will get a beautifully caramelized golden brown,flakey,buttery,delicious croissants.
Now we can make bakery style croissants in a more easy way,without compromising our health.. we can get rid of those preservatives and those trans -fat that are used in store bough croissants.
I hope you found this video on how to make croissants easy and helpful.
Enjoy baking beautiful croissants in your own kitchen :)
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CROISSANT Recipe / Flaky & Crisp Butter Croissant
CROISSANT
✔️Dough
3 tbsp sugar [38 grams]
2 tsp instant dry yeast [6 grams]
1 cup fresh milk (lukewarm) [240 ml]
3 cups all purpose flour [405 grams] + extra for dusting
1/2 tsp salt [3 grams]
2 tbsp unsalted butter [30 grams] + approx. 100grams (for interlayer filling)
*eggwash (egg) or milkwash(milk) of your choice.
✏️Note:
1. To prepare the croissant at less time possible, freeze the layered buttered dough for 20 - 30 mins. Freezing time may depend according to freezer level of temperature setting. To know when it's good to take it out from the freezer, once the butter & dough turns cold & a bit stiff & intact, but it should be still pliable to be able to roll it out.
2. If not in a rush, you may chill / refrigerate the layered dough for 1 to 2 hours or overnight.
3. It can be baked at 180C for 20 - 25 mins. or until browned. It can be baked too at higher temp. @200 C at less time for about 15 mins.
I used conventional gas type oven with bottom heat function only.
May alter the baking temp. & time according to the type & function of your oven.
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