How about some Home-made Croissants?"Everyone is kneaded out of the same dough but not baked in the same oven."
There are moments that we prefer to talk less. There are moments we prefer not to talk at all. Simply because our mouth is full of delicious food :-) Well after all sometimes silence speaks a thousand words. I have just decided that every Wednesday it will be Wordless but I'll be sharing all my priced Home-made recipes. And to start the ball nothing best describes French than their famous morning bread, Croissant. Bon Appetit!
Croissants
(makes 8 large or 12 small)
300 g of flour
12 g of dry yeast
18 cl of water
30 g of sugar
8 g of salt
200 g of butter
1 egg for the brushing the croissant
You can use the machine or your hands in doing the first part of this recipe. If you have big muscles enough then, put the flour on your working table make a hole in the middle. Put the water, yeast, sugar and salt. Mix them well. Work this dough for at least ten minutes until it becomes smooth, elastic and does not stick to your hand. After this stage get a rolling pin and you are ready to put the butter. It is advisable to cut in cubes your butter. Flatten your dough with the aid of your palm then roll smoothly your rolling pin from the center outward. Put your butter in the middle and close it like a pocket using the two sides of your dough to make a rectangular shape. Turn the dough counter clockwise. The dough will now be horizontal. Roll again the rolling pin from the center outward trying to make a rectangular shape that is vertical. Close again like pocket the two sides and turn again the dough counterclockwise. Repeat this process like making your puff pastry dough. This helps to make the layerings inside your croissant. Cut them into triangle shape, then brush it with egg. Fold the triangle from the largest part towards the angle to make the croissant shape. Pre-heat the oven and bake it at 200° celsius for twenty minutes for the large one and about ten to fifteen minutes for the small one. Put them out of the oven and let it cool down before devouring them.
Waking up with freshly baked Croissants will never be the same again
For my french readers, the french version of these croissants recipe is here: http://www.lesfoodies.com/hilda/recette/croissants-2
(makes 8 large or 12 small)
300 g of flour
12 g of dry yeast
18 cl of water
30 g of sugar
8 g of salt
200 g of butter
1 egg for the brushing the croissant
You can use the machine or your hands in doing the first part of this recipe. If you have big muscles enough then, put the flour on your working table make a hole in the middle. Put the water, yeast, sugar and salt. Mix them well. Work this dough for at least ten minutes until it becomes smooth, elastic and does not stick to your hand. After this stage get a rolling pin and you are ready to put the butter. It is advisable to cut in cubes your butter. Flatten your dough with the aid of your palm then roll smoothly your rolling pin from the center outward. Put your butter in the middle and close it like a pocket using the two sides of your dough to make a rectangular shape. Turn the dough counter clockwise. The dough will now be horizontal. Roll again the rolling pin from the center outward trying to make a rectangular shape that is vertical. Close again like pocket the two sides and turn again the dough counterclockwise. Repeat this process like making your puff pastry dough. This helps to make the layerings inside your croissant. Cut them into triangle shape, then brush it with egg. Fold the triangle from the largest part towards the angle to make the croissant shape. Pre-heat the oven and bake it at 200° celsius for twenty minutes for the large one and about ten to fifteen minutes for the small one. Put them out of the oven and let it cool down before devouring them.
Waking up with freshly baked Croissants will never be the same againFor my french readers, the french version of these croissants recipe is here: http://www.lesfoodies.com/hilda/recette/croissants-2
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