How To make Croissants
1 c Milk
1 tb Butter
1 tb Sugar
1 t Salt
1 pk Dry yeast
1/4 c Warm water
2 1/2 c Unbleached flour
1 c Butter -- cold
COMBINE MILK, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat. Immediately remove from the heat and let stand to room temperature. In the meantime, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic. It will be sticky. Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes. Meanwhile, soften the remaining cold
butter by pounding with a rolling pin. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn, that is, bring east to south. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and place in the refrigerator for 2 hours. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the squares on the bias to form
two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Chill for 30 minutes in the refrigerator before baking. Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
How To make Croissants's Videos
I've been looking for this recipe for a long time! The easiest way to make croissant
I've been looking for this recipe for a long time! The easiest way to make croissant
Ingredients:
water 85ml
milk 85ml
white sugar 25g/2tbsp
active dry yeast 3g/1tsp
olive oil 15g/1tbsp
all-purpose or bread flour 250g
salt 3g/0.5tsp
unsalted butter 40g
bake for 20 minutes at 400°F/205°C
Recipe:
85ml water
85ml milk
25g white sugar
3g active dry yeast
Mix and wait for 5 minutes
250g All-purpose or bread flour
3g salt
Mix well until the ingredients are combined
15g Olive oil
Use your hand to knead the dough until the surface is smooth
Move the dough onto a kneading board
Continue to knead the dough
Cover and rise until double size
Deflate the air bubbles
Cut the dough like this
Cut and divide the dough into 8 parts
Take a piece of dough
Shape the dough like this
Cover and rest for 15 minutes
Spread some flour on the kneading board
Flatten the dough
Use a rolling pin to flatten
The diameter of the dough is about 12 cm
Spread some more flour
Repeat
40g softened unsalted butter
Spread some butter on the dough
Stack the dough on top
Spread some butter
Repeat with the rest of the dough
Don't brush butter on the last piece of dough on top
Flatten with your fingers
Sprinkle some flour on top
Use a rolling pin to flatten
The diameter of the dough is about 30cm
Spread some butter
Use a stick to press lines in the dough like this
The dough should be divided into 16 pieces
Cut along the lines
Roll up each piece of dough like this
Place on a baking pan lined with parchment paper
Repeat
Cover and rise until double size
Brush egg wash
Bake for 20 minutes at 400F/205C
Once the surface is golden brown, place a piece of aluminum on top
After baking
Place on a rack to cool
These small croissants are so beautiful!
These croissants are so delicious!
The texture is very crispy and flaky!
It has so many layers!
This recipe doesn't use a lot of butter!
You must try this super delicious and healthy croissant recipe!
Subscribe, like, comment, and share!
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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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How to Make CROISSANTS Like a Pastry Chef
Croissants are decadent crescents of flakey, crispy, chewy goodness and in many ways, a work of art. They can be enjoyed savoury or sweet and are made with the most divine French pastry which is so thin and delicate, creating pillows of heaven when made just right! Time, patience and good technique really are key so I’ve asked for some help from professional Pastry Chef Daria Nechiporenko and in this episode of my baking series, she provides a step by step guide to mastering what can be an intimidating process…but it’s sooo worth it when the first bite of your croissant will take you so pastry heaven!
#croissants #croissant #howtomakecroissants
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- How to Make FRENCH CRUSTY BAGUETTE
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Complete guide to classic hand-rolled croissants!
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My oven:
Pastry sheeter (Not used in the video)
Basic croissant
500g flour (11.5%)
55g Brown sugar + 10g Salt
10g Milk powder
260g Milk + 20g Fresh yeast (10-12g instant dry)
50g Soft butter
250g Good quality unsalted butter (82%) for lamination
(I used Lurpak unsalted butter)
If your dough appears to be too dry, try 130g water+130g milk instead of 260g milk.
Note that you may need to increase or decrease hydration to suit the flour you are using.
And yes, you can half this recipe to make a small batch!
Timestamps
00:41 Butter block
02:03 Flour guide
03:03 Croissant dough ingredients breakdown
03:54 Calculate desired dough temperature
04:57 Dough mixing/ kneading guide
06:15 Bulk fermenting
06:40 Cold fermenting
07:48 3 lock-in
09:37 4 fold(offset fold)
10:54 Cut open both sides of the pastry to release the dough pressure
11:17 Frozen peas/corns trick
12:49 The importance of turning pastry 90 degrees on every fold
13:28 3 fold(single fold)
14:23 Croissant portioning
15:53 Croissant shaping
16:30 Croissant proofing
18:15 Croissant baking
18:50 Final product
Credit
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Music: Way Home by Tokyo Music Walker
Stream & Download :
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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Easy Bread Croissant Recipe By Food Fusion
Super Easy bread Croissant Recipe for you to try. Do share your feedback. #HappyCookingToYou
#FoodFusion
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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 Easy Crescent Rolls | Buttery and Amazing!
Baked to golden perfection, these homemade Crescent Rolls are soft, fluffy, and sweet. These crescent rolls are made with only eight simple ingredients and are so easy to make! My flaky homemade version is much tastier than store-bought and you can customize them with all sorts of fillings! Let me know what you like to add to yours!
RECIPE:
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