Croissants with cinnamon
How to make dough for croissants
Croissants are baked from classic yeast puff pastry. Many housewives are afraid to work with him and get already ready, but in fact you only need a little skill to learn to simply and quickly do it yourself. For 15 medium croissants, you will need:
- 500 grams of wheat flour;
- 140 grams of water;
- 140 grams of milk 2.5% fat;
- 55 grams of fine granulated sugar;
- 40 + 280 grams of butter;
- 11 grams of instant yeast;
- 12 grams of salt.
Dough for croissants begin to cook about a day before you need to bake them. Sift the flour with salt and yeast, add 40 grams of softened butter, granulated sugar and warm milk. Quickly knead the dough, form a ball out of it, cover with cling film and leave in the refrigerator for 8-10 hours.
After 7-9 hours, remove the remaining oil from the refrigerator. Cut it into strips about 1½ centimeters thick and form a square with sides of 15x15 centimeters.Put it between sheets of baking paper and roll it evenly until it becomes 17x17 centimeters. If you do not get it right away, just cut off the excess and put oil on top, and then roll it again with a rolling pin. Wrap the layer in parchment and refrigerate for 30-45 minutes.
Remove the dough and roll it into a layer of uniform thickness with sides of 26x26 centimeters. Unroll the dough on the working surface at an angle of 45 ° C, place the butter parallel to the edge of the working surface on the dough and seal it with an “envelope”. Roll the dough into a rectangle with sides of 20x60 centimeters, fold it again with an “envelope”, wrap with cling film and put into the refrigerator for 30 minutes. Repeat the procedure, rolling, folding and cooling the dough 3 more times. After the last, leave the dough in the refrigerator for 10-12 hours.
How to cook croissants with cinnamon
- 10 tablespoons of butter;
- 120 grams of brown sugar;
- 2 tablespoons of cinnamon.
Beat together the sugar, butter and ground cinnamon.
Dough for croissants, roll out into a long strip 110 centimeters long, and 20 inches wide. Using a pizza wheel, cut it into long triangles(there will be nothing terrible if you mark them first with a ruler and a knife blade) with a base of 6 centimeters. Lubricate each triangle with cinnamon oil, then roll into a bagel.
Cover the croissants with cling film and make for 1 ½ - 2 hours in a warm place with a temperature not exceeding 22-25 ° C, otherwise the oil will flow out. Preheat oven to 220 ° C. Remove the film, brush the croissants with a slightly beaten egg and place in a preheated oven. Immediately reduce the temperature to 200 ° C and bake for 10 minutes, then reduce the heat to 180 ° C and bake for another 10-15 minutes. Let the croissants cool slightly on a wire rack and serve warm or chilled.
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