How To make Croissants
1 c Milk
1 tb Butter
1 tb Sugar
1 t Salt
1 pk Dry yeast
1/4 c Warm water
2 1/2 c Unbleached flour
1 c Butter -- cold
COMBINE MILK, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat. Immediately remove from the heat and let stand to room temperature. In the meantime, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic. It will be sticky. Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes. Meanwhile, soften the remaining cold
butter by pounding with a rolling pin. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn, that is, bring east to south. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and place in the refrigerator for 2 hours. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the squares on the bias to form
two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Chill for 30 minutes in the refrigerator before baking. Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
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Easy Bread Croissant Recipe By Food Fusion
Super Easy bread Croissant Recipe for you to try. Do share your feedback. #HappyCookingToYou
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Easy Bread Croissants
Recipe in English:
Ingredients:
-Warm water ½ cup
-Doodh (Milk) ½ cup at room temperature
-Cheeni (Sugar) 1 tbs
-Khameer (Instant yeast) 2 tsp
-Maida (All-purpose flour) sifted 3 Cups
-Namak (Salt) ½ tsp
-Cooking oil 2 tbs
-Water ¼ Cup or as required
-Vegetable oil 1 tsp
-Butter 100 g at room temperature
-Egg whisked
Directions:
-In a bowl add warm water, milk, sugar & mix well.
-Add yeast powder & mix well. Let it rest for 5-8 minutes. Set aside.
-In a bowl add all-purpose flour, salt & mix well. Add yeast mixture, oil & mix well.
-Gradually add water & knead the dough for 5 minutes. Grease with oil & cover with damp cloth.
-Let it proof for 1 hour or until double in size (at warm place).
-Spread the dough on sheet & sprinkle dry flour on it. Knead the dough again & cut into 3 parts.
-Roll out one part of dough with the help of rolling pin in round shape.
-Add & spread butter over it & fold the dough in square shape. Press a little & keep the folded dough in refrigerator. (Avoid any air pockets)
-Roll out second part of dough with the help of rolling pin in round shape.
-Add & spread butter over it. Now place the folded dough in the center.
-Wrap the dough over the folded dough in the same pattern & keep it in refrigerator.
-Repeat the procedure with the third part of dough.
-Tightly wrap the folded dough with cling film & refrigerate it for at least 4 hours.
-Remove from cling film & sprinkle dry flour over the dough. Roll the dough into rectangular shape with the help of rolling pin. (Approx. 10x15 inch size)
-With the help of measurement scale cut 3.5 inch size strips. (makes 5 strips)
-Now cut each stripe diagonally to make triangles. (Makes 10)
-Now take (12 inch long) one triangle and make an incision at the base. Fold the triangle from the base and roll upward.
-Place the croissants on the greased baking tray. Folding end must lay down.
-Give egg wash and let them proof for 1 hour.
-Bake in preheat oven at 200 C for 12-15 minutes.
-Serve and enjoy!
Recipe in Urdu:
Ajza:
-Warm water ½ cup
-Doodh (Milk) ½ cup at room temperature
-Cheeni (Sugar) 1 tbs
-Khameer (Instant yeast) 2 tsp
-Maida (All-purpose flour) sifted 3 Cups
-Namak (Salt) ½ tsp
-Vegetable oil 2 tbs
-Water ¼ Cup or as required
-Butter 100 g at room temperature
-Egg whisked
Tarkeeb:
-Aik bowl may garam pani, doodh, cheeni daal kar miz karen.
-Ab khameer daal kar achi tarah mix karen or 5-8 minutes k liye chor den.
-Aik bowl may maida, namak shamil kar kar k mix karen. Ab yeast mixture, tel shamil karen or achi tarah mix karen.
-Thora thora kar k pani milakar 5 minute tak ataa goondhtay rahen. Tel se chikna kar k geelay kapray se dhak kar 1 ghantay k liye chor den yehan tak k size may double hojaye.
-Ab dough ko spread sheet pe phalyen or maida charak k mazeed goondh len.
-Dough ko 3 hisson may baant len.
-Aik hissay ko rolling pin ki madad se gol bail len.
-Ab is par makhan lagaden or chokor shakal may lapet len. Thora sa dabayen takay air pockets nikal jayen or refrigerator may rakh den.
-Ab dusray pairay ko bhi isi tarah bail kar us par makhan laga den.
-Ab fol ki hui dough ko darmiyan may rakh kar baili hui dough ko isi andaz may lapet den. Or refrigerate karden.
-Teesray pairay k sath bhi isi tarah karen.
-Ab fold ki hui dough ko cling film se achi tarah lapait den or kam se kam 4 ghantay k liye refrigerate karden.
-Dough ko cling film se nikal kar dry flour charak den or isko bail len. (Approx. 10x15 inch size)
-Measurement scale ki madad se naap kar 3.5 inch size ki pattiyan kaat len. Ab unhen beech se kaat kar tikon shakal den. (Makes 10)
-Ab aik tikon piece (12 inch long) ko neechay se cut lagakar fold karlen or pehle se greased baking tray may rakh den. Folding end neechay ki taraf rakhen.
-Anda laga kar 1 ghantay k liye chor den.
-Pehle se garam oven may 200 C per 12 se 15 minute tak bake karen.
-Chaye k sath enjoy karen!
How To Make Proper Croissants Completely By Hand
This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. Nothing beats homemade.
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Music - Vivre by Saib:
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Croissant Taste of Paris – Bruno Albouze
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Ich mache das fast jeden Tag, seit ich diese Methode von einem 70 jährigen Meister gelernt habe!
Ich mache das fast jeden Tag, seit ich diese Methode von einem 70-jährigen Meister gelernt habe!
REZEPT luftige Croissants.
200 ml warme Milch.
200 ml warmes Wasser.
10 g Trockenhefe.
25 g Zucker.
Alles gut vermischen.
Decken Sie die Schüssel mit Frischhaltefolie ab.
Lassen Sie die Schüssel 15 Minuten lang an einem warmen Ort stehen.
1 Hühnerei und 1 Eiweiß hinzufügen.
660 g Mehl sieben.
1 Teelöffel Salz (6 g).
Den Teig mit einem Spatel kneten.
Bestreuen Sie den Tisch mit Mehl.
Den Teig auf den Tisch legen.
Den Teig mit den Händen kneten.
Schmieren Sie den Tisch mit Pflanzenöl.
Den Teig mit den Händen kneten.
Aus dem Teig eine Kugel formen.
Den Teig in eine Schüssel geben.
Decken Sie den Teig mit Frischhaltefolie ab.
Den Teig 1 Stunde an einem warmen Ort gehen lassen.
Der Teig ging gut auf.
Den Teig auf den Tisch legen.
Den Teig in 12 Stücke teilen.
Aus jedem Teigteil eine Kugel formen.
Bestreuen Sie den Tisch mit Mehl.
Mit einem Nudelholz eine Teigkugel ausrollen.
Sprich mir nach.
Machen Sie dasselbe mit dem Rest des Tests.
Den Teller mit Mehl bestäuben.
Den Teig auf einen Teller legen.
Den Teig mit weicher Butter einfetten.
Insgesamt benötigen Sie 100 g Butter.
Machen Sie dasselbe mit dem Rest des Tests.
Decken Sie den Teig mit Frischhaltefolie ab.
Den Teig 30 Minuten an einem warmen Ort gehen lassen.
Bestreuen Sie den Tisch mit Mehl.
Den Teig auf den Tisch legen.
Den Teig mit den Händen andrücken.
Den Teig mit einem Nudelholz ausrollen.
Den Teig mit einem Messer in 12 Teile teilen.
Jedes Teigstück zu einer Rolle rollen.
Sprich mir nach.
Dies ist die einfachste Art, Croissants zuzubereiten.
Croissants auf ein mit Backpapier ausgelegtes Backblech legen.
Decken Sie die Croissants mit einem Küchentuch ab.
Die Croissants 30 Minuten an einem warmen Ort gehen lassen.
Die Croissants mit einer Mischung aus Eigelb und 1 Esslöffel Milch bestreichen.
Croissants im auf 180 °C vorgeheizten Ofen 25 Minuten backen.
Croissants sind fertig.
Die Croissants sind einfach unglaublich! Sie sind so weich und knusprig!
Schauen Sie einfach, wie schön sie sind!
Tolle Croissants!
Das ist sehr lecker!
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#Croissants
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Executor:
How To Make The Best Croissants At Home
These perfect croissants are flaky on the outside, soft and buttery on the inside and ideal for weekend baking . What's not to love about this iconic pastry?
Get the recipe here:
00:00 Intro
00:30 Dough
02:26 Butter Block
03:27 Lamination
06:08 Shaping
07:27 Proofing
07:50 Time to Bake!
08:00 Outro
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