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 ts 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
The easiest way to make croissant! Why I didn't know this method before!
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The easiest way to make croissant! Why I didn't know this method before!
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Ingredients:
1/3 cup of warm water (80-90 ml).
1 tbsp sugar (10g).
1 tbsp dry yeast or instant yeast (8g).
1/5 cup of warm milk (50 ml).
2/3 tsp salt (4g).
2 cups flour (250g).
Butter: 5 tbsp soft butter (50g) for dough and 15 tbsp soft butter for grease (150g).
Bake at 190° (375°F) for 20-25 minutes.
The result is light, airy, golden, flaky and buttery croissants! Bon appetit!
Homemade Chocolate Croissants
Reserve the One Top:
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Get the recipe:
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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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Chocolate Croissant! #satisfying #stepbystep #madefromscratch #pastrychef #bakery #spring #chocolate
324 Layer Croissant from Yakitate!! Japan | Anime with Alvin
This week Alvin is making the famed 324 layer (minus 10) croissant from Yakitate!! Japan.
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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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