CROISSANTS
Ingredients
4 cups of cake flour or strong bread flour...
1/2 a cup plus 2 tablespoons of cold water
1/2 a cup plus 2 tablespoons of cold milk
1/4 cup plus 2 tablespoons of caster sugar
3 tablespoons of soft butter
1 packet of instant yeast
2 teaspoons of table salt
A squeeze of fresh lemon juice
Ingredients
4 cups of cake flour or strong bread flour...
1/2 a cup plus 2 tablespoons of cold water
1/2 a cup plus 2 tablespoons of cold milk
1/4 cup plus 2 tablespoons of caster sugar
3 tablespoons of soft butter
1 packet of instant yeast
2 teaspoons of table salt
A squeeze of fresh lemon juice
For the butter layer
350 grams of cold pure unsalted butter
Method
Mix dough ingredients and knead for about 6-8 minutes .
Wrap well in bowl and refrigerate for 8 hours . I do this in the morning .
Next take out the dough and put aside .
Next -
Flatten the butter to make a large square . Roll out dough to make an even bigger square .
Place the butter in the centre and fold each part of dough so the corners all meet at the centre of the butter , resembling an envelope .
Roll out on a floured surface a very large square and fold sides inwards meeting each other and then fold the other two sides over resembling the look of a book that's been closed.
Next place covered dough in the fridge for 35 minutes and repeat the rolling out and fold and placing in the fridge 3 times . Third time cover and put in fridge to overnight .
Shaping a croissant -
Take out the dough that's been in the fridge overnight and allow to rest for about 15 minutes before rolling out .
You may cut the dough in half and put the other half aside for the next batch as you'll need a lot of surface area to work on . On a floured surface roll out in a wide rectangle shape as thin as possible . Then cut off the uneven edges . Next measure 14 cm then mark with a knife repeating until you reach The end of the top border and do the same for the bottom border . Ensuring your length is always double that amount , 28cm down . Cut diagonally with a sharp knife as illustrated in picture where the opposite points meet . Remember if you should get this wrong , don't worry , simply Start over with the dough . Next you take your wider border of the rolled and cut dough and simply fold over like a Swiss roll until you reach the end and fold the edges inwards making the shape of the croissant . Yes it's not that difficult.
Next place croissants on a tray lined with baking paper and egg wash , allow to proof for 2 hours . Next and final step you Egg wash again and bake 20-25 minutes on 200 degC until golden brown .
My tip - You must use pure butter . Don't rush the process , go off and do something else . Follow the recipe for best results . I promise you Croissants is very easy to make , all you need is a little bit of patience
350 grams of cold pure unsalted butter
Method
Mix dough ingredients and knead for about 6-8 minutes .
Wrap well in bowl and refrigerate for 8 hours . I do this in the morning .
Next take out the dough and put aside .
Next -
Flatten the butter to make a large square . Roll out dough to make an even bigger square .
Place the butter in the centre and fold each part of dough so the corners all meet at the centre of the butter , resembling an envelope .
Roll out on a floured surface a very large square and fold sides inwards meeting each other and then fold the other two sides over resembling the look of a book that's been closed.
Next place covered dough in the fridge for 35 minutes and repeat the rolling out and fold and placing in the fridge 3 times . Third time cover and put in fridge to overnight .
Shaping a croissant -
Take out the dough that's been in the fridge overnight and allow to rest for about 15 minutes before rolling out .
You may cut the dough in half and put the other half aside for the next batch as you'll need a lot of surface area to work on . On a floured surface roll out in a wide rectangle shape as thin as possible . Then cut off the uneven edges . Next measure 14 cm then mark with a knife repeating until you reach The end of the top border and do the same for the bottom border . Ensuring your length is always double that amount , 28cm down . Cut diagonally with a sharp knife as illustrated in picture where the opposite points meet . Remember if you should get this wrong , don't worry , simply Start over with the dough . Next you take your wider border of the rolled and cut dough and simply fold over like a Swiss roll until you reach the end and fold the edges inwards making the shape of the croissant . Yes it's not that difficult.
Next place croissants on a tray lined with baking paper and egg wash , allow to proof for 2 hours . Next and final step you Egg wash again and bake 20-25 minutes on 200 degC until golden brown .
My tip - You must use pure butter . Don't rush the process , go off and do something else . Follow the recipe for best results . I promise you Croissants is very easy to make , all you need is a little bit of patience
