In every country there is a dish that literally woven into the history of the state. And now we can say with confidence that France is, first of all, croissants. The recipe for their preparation is known to all. But here the result of each turns out different. This affects both skills and inspiration.
Croissants, the recipe of which will be revealed by me, is very difficult for the layman. But after all, everything is born and succeeds only if you try and create. It is worth focusing on some aspects of the upcoming culinary duel. Firstly, it is a rather laborious process of making dough. Secondly, it is somewhat stretched in time (at least 4 hours), the products require the highest quality, so wheat flour must certainly be of the highest grade. The fat base is oil, not margarine, and it does not include herbal supplements and contains no less than 72.5% fat. Therefore, we will try to bake croissants. The recipe for the preparation and contents of the ingredients are given below.
In order to prepare the dough, you need to correctly calculate the time. If you start to do this early in the morning, then by the afternoon a French croissant will be on your table. If you want to feel like a true Parisian and imagine that you are drinking coffee on Montmarte, then you can cook the dough in the evening. For this you need: wheat flour - about 0.5 kg, eggs - 2 pieces, butter - 350 grams, sugar -1 cup, baker's yeast (fresh) - 15-20 grams, pasteurized milk - 200 grams, zest.
To make delicious and crispy croissants, the recipe involves the following method: sift the flour through a fine-mesh sieve onto a work surface. Heat the milk to about 40 ° C, dissolve the sugar in it and knead the briquette of fresh yeast with a fork, put this mass near the gas stove. After 20 minutes, add the yeast that started to ferment into the flour, add salt, eggs whipped into the foam with a mixer, about 100 grams of butter and lemon zest. Knead the dough well so that it does not stick to your hands. It is necessary, as if to drive in, throwing it on the table. Form a ball and leave in a warm place for at least 40 minutes to stand.
At this time, you need to prepare for adding butter to the dough. On the table, spread the cling film and grate the oil from the refrigerator on a coarse grater with a layer of about 1.5-2 centimeters. Cover it with cling film and roll out oil 1 cm thick, place it in the freezer for 17-20 minutes.
The dough came up warm, you need to knead it with your hands and roll it out on a table with a rolling pin like an A3 format sheet. In the middle of it, put cooled cow butter from the film. Connect the edges of the dough in the middle and pinch, do the same with the upper and lower edges. Now the rolling pin needs to roll out this layer in length, not more than 1 cm thick, it is better to roll out the dough from the middle to the edges, which will be more gentle and will prevent the dough from breaking through.
The croissants whose recipe we are considering are unusually tasty. But you need to perform the following steps with the dough: fold the dough three times, cover with a film or parchment and place in the refrigerator for 25-40 minutes. After a while, roll the formation in length and again perform triple addition, place in the cold. Do this sequence of manipulations at least 5 times. Then roll out the dough with a rolling pin in the form of a sheet with a thickness of not more than 4-6 mm. Cut it into elongated triangles of approximately the same size. Each of them is cut from the base to the middle. Starting from this side, fold the triangle with a flagellum. Bend into a crescent shape.
Croissants, the recipe of which includes the baking process itself, are laid out on parchment paper, greased with vegetable oil, for 12-17 minutes we leave the buns for separation. In the oven, set the temperature at 180-185 ° C. Bake for 30 minutes until golden brown. Leave the baked goods in the oven off for 10 minutes, then remove. Sprinkle with powdered sugar. Cooking croissants at home is complete. Serve these bagels with latte or warm milk.