Delicious croissants
Croissants on breakfast are the classics. What can be more delicious than fresh hot light croissant!
Recipe of croissants:
310 gr. of desi ( to 82% fat) of room temperature
1/2 kg of wheat flour
0,5 teaspoon of sugar 1 egg 0,5 teaspoon of salts
60 ml. of warm water
250 ml. of milk + 2 soupspoons of vegetable butter
How to prepare:
Dissolve the yeasts of TM "Yamuna" in warm water in small deep bowl, leave it in heat for 6-7 minutes. Add sugar and 250 ml of warm milk into dissolved yeast, mix and leave it in warm place to ripen the yeasts. Add butter (60 g.) in flour, mixed with salt. Grind the flour with butter by hands till the receiving of shallow crumbs. Knead the dough when the yeasts ripened. Kneading of the dough must be tender, silky, it must not stick to your hands. Make a ball from the dough and put it on 1,5 hours in warm place to ripen the dough better.
When the dough ripen, it must be squeezed by the hand compressed in a fist. After 5 minutes of kneading on the table, roll dough again in ball, lay in deep bowl and leave on 1 hour, wrapped with cling film or towel. In an hour the dough must be kneaded once more on the table making from it the thick rectangle. And, wrap up this rectangle from every its sides in cling film, put it in the refrigerator for 30 minutes. Take the dough from the refrigerator and roll it on not thin rectangle to the sizes 16 * 32 centimetres. On 2/3 areas of rolled dough lay out butter which remained (250 gr.), prorate it on the surfaces by knife, leaving indents on the edges for 2 centimetres. Make the dough three times. At first recurve the edge of dough (1/3) without butter, stretch the corners of the dough, in order to get the rectangle. Each time making the dough three times. It is desirable to brush the superfluous flour off by brush. Then recurve the edge of dough with butter, stretch the corners of dough too. Slightly press edges and interlay the dough farther. For this purpose turn around 90 and roll it from itself (forward) and to itself (back), trying again to roll it to the sizes 16 × 32 centimetres.
Make the dough three times again, wrap up it from every its sides in cling film and put it in the refrigerator on 30 minutes. Cooled dough roll again from itself to itself. Make the dough three times again. Turn around 90 again and roll it as in previous times. Make the dough three times again. It is the forth laying. Yeasted puff pastry is ready for croissant.
Wrap up it from every its sides in cling film and put it in the refrigerator for 45 minutes or to the next day. It can be also freezed. Take out the ripened dough from the refrigerator, take off the cling film and roll it on the rectangle to the sizes 35 * 53 centimetres. Bisect the dough along, and then cut every half on triangles.
Break up an egg. Separate yolk from an albumen and mix up with one soupspoon of milk, and put albumen in the refrigerator. Wrap up the croissants on the direction to the top of triangle. Smear with yolk the top of triangle by thin brush, (yolk is hammered together with milk), in order to the croissant can not be unwrapped during the baking. Wrap up the croissants making shape of half moon recurved the edges to the centre. Lay out the croissants on oiled baking tray leaving enough place between it.
Croissants must be smeared with cold water, covered by cling film or towel and remained to ripen at the room temperature about 1 hour. Pour albumen with remained yolk and add 1 soupspoon of milk and then to mix together. Smear the surfaces of croissants with this mixture. Warm up an oven to 220 o C, put here the croissants. In 3-4 minutes reduce the temperature to 180 oС continue to bake it yet for 15-20 minutes till crust browning and appetizing.
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