Classic croissant is the progenitor of many varieties of baking. It is not surprising that most housewives are interested in how to bake a croissant. The invention of this confectionery occurred not in France, but in Austria. Therefore, the Vienna recipe for this baking will be considered below. But first, let's talk about some culinary secrets that will help you achieve success.
How to bake a croissant : secrets of professionals
1) These croissants are made from yeast dough, which is layered with butter, folded several times and rolled out.
2) For the preparation of the dough, it is better to use butter with a fat content of at least 80%.
3) To make home-made croissants airy, you need to sift the flour at least 2 times, so it will be saturated with oxygen.
4) Oil and yeast dough should have the same consistency.
5) If desired, one egg can be added to the test for croissants. They can also be prepared from ready-made puff pastry.
6) Before baking, rolled dough must be in the refrigerator.
7) Croissants, laid out on a greased baking sheet, should rise. In addition, they can be greased with protein before baking. The distance between the croissants should be 1 cm.
8) The filling for these products can serve not only fruits and chocolate, but also cottage cheese and vegetables.
9) It is worth noting that the first time croissants may not work. After all, the success of their creation largely depends on the proven cooking technology and the exact observance of the proportions of the products. And this most often comes with experience.
Puff croissants "Vienna"
- 500 g flour;
- 80 ml of warm milk;
- 200 g butter or margarine;
- 15 g dry yeast;
- 30 g of sugar;
- 15 g of salt.
How to bake a croissant ?
First you need to make a dough. To do this, dilute the yeast in several tablespoons of milk. It must be warm. Then add 1/3 flour and knead soft dough. Cover the dough and leave for half an hour. Mix the rest of the flour with half a serving of butter, sugar, salt and the remaining milk. Knead the smooth and elastic dough from these ingredients, combining it with the matched dough. Next, give the dough the shape of a ball, cover it and put in a cool place for 2 hours, it is even better to put it in the refrigerator all night.
After that, roll out the dough in a rectangle over which to spread the remaining butter. Then bend the sides of the rectangle in the middle. It is important that the oil does not leak out during rolling. Next, we begin to roll out the dough. To do this, you need to fold it three times and roll it several times. Cover the dough with a towel and for 20 minutes. put it in the refrigerator. Then the dough needs to be rolled out 2 more times. Then we roll it out with a rectangle 3 mm thick and divide it into 12 triangles. They will need to be wrapped in rolls. Before baking a croissant, you must let it lie on a baking sheet for about 15-20 minutes. During this time, the croissants will rise. Bake the product at 200 °. As a rule, 20 minutes will be enough. A sign of readiness is a golden or brown color. It is best to serve croissants freshly baked for coffee, tea or cocoa.