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Sunday, 6 October 2019
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The Best Homemade Croissant Recipe
Ready to make the best homemade Croissant recipe? This is an original French Croissant recipe fully translated into English and calculated in cups and grams. I show you how to make a croissant with a step-by-step video. With secret trick to simulate a professional oven for perfectly flaky French Croissants for your next breakfast, brunch, or dessert.
Ingredients
4 cups + 3 tbsp all-purpose flour (T45) (500g)
1/4 cup + 1 tbsp sugar (62g)
3 + 1/4 tsp active dry yeast (10g)
6 + 1/2 tbsp cold milk (90g)
7 tbsp soft butter - room temperature (100g)
2 tsp salt (12g)
1/2 cup + 1 tsp cold water (140g)
1 cup + 2 tbsp cold butter (255g)
1 egg
1 egg yolk
1 cup boiling water for rising
Instructions
1. In a large mixing bowl, with a stand or handheld mixer fitted with a dough hook stir together flour, sugar, yeast, milk, soft butter, and salt. Watch out, that the yeast and the salt don't get in touch. Stir on low speed until it starts to come together. Slowly add water while mixing the dough. Knead on medium-low speed for 10 minutes. Shape the dough into a 9.85x6.7 inches (25x17cm) rectangle. Wrap tightly with plastic foil and refrigerate overnight 8-12 hours.
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Get full recipe ==> Recipe
The Best Homemade Croissant Recipe
Ready to make the best homemade Croissant recipe? This is an original French Croissant recipe fully translated into English and calculated in cups and grams. I show you how to make a croissant with a step-by-step video. With secret trick to simulate a professional oven for perfectly flaky French Croissants for your next breakfast, brunch, or dessert.
Ingredients
4 cups + 3 tbsp all-purpose flour (T45) (500g)
1/4 cup + 1 tbsp sugar (62g)
3 + 1/4 tsp active dry yeast (10g)
6 + 1/2 tbsp cold milk (90g)
7 tbsp soft butter - room temperature (100g)
2 tsp salt (12g)
1/2 cup + 1 tsp cold water (140g)
1 cup + 2 tbsp cold butter (255g)
1 egg
1 egg yolk
1 cup boiling water for rising
Instructions
1. In a large mixing bowl, with a stand or handheld mixer fitted with a dough hook stir together flour, sugar, yeast, milk, soft butter, and salt. Watch out, that the yeast and the salt don't get in touch. Stir on low speed until it starts to come together. Slowly add water while mixing the dough. Knead on medium-low speed for 10 minutes. Shape the dough into a 9.85x6.7 inches (25x17cm) rectangle. Wrap tightly with plastic foil and refrigerate overnight 8-12 hours.
2. ...
3. ...
Get full recipe ==> Recipe