How To make Croissants Pan 1
XKGR41A Don Fifield 2 1/4 c Bread flour
1 1/2 tb Sugar
2 tb Dry milk
1 t Salt
1 tb Butter
2/3 c Water
2 ts Dry yeast
FOR LATER USE: 5 oz Butter
-chiled for folding in the -dough 1 Egg -- beaten for brushing
-on top
1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. 6. Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes. 7. Place the dough at right angles to the previous position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in thirds. cut each third diagonally to form two triangles. 9. Roll up each triangle loosely, starting from the side oposite the point. Curve ends. 10. Place seam side down on a greased baking pan. 11. Spray water on top. Proof at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes or until golden brown.
How To make Croissants Pan 1's Videos
CROISSANTS FATTI IN CASA - I CORNETTI SFOGLIATI ????
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✔️ Contenitore vetro pyrex per impastare:
✔️ Teglia alluminio 30x40:
✔️ Farina Petra 5063
✔️ Spianatoia acciaio:
✔️ Stabilizzatore Video Dji Osmo Combo 3:
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Per 8/10 Croissants:
- 500 g di Farina (W260/280)
- 150 g di Latte intero
- 100 g di Acqua
- 50 g di Zucchero
- 80 g di Burro
- 5 g di Sale
- 10 g di Lievito secco
Per la sfogliatura:
- 250 g di Burro min. 82% di grassi
Finitura:
1 Tuorlo d'uovo
2 cucchiai di Latte
How to make vegan croissant and pain au chocolate [Must try]
Imagine holding a buttery, flaky straight out of the oven croissant the heavenly smell which takes you back to your childhood bakery in a matter of seconds the place where i learnt to make many delicious sweets in a small boulangerie at the heart of Paris. Today we’re conquering our fears and making homemade croissants! If you’re about to run away screaming, I understand. I’m not sugar coating it croissants aren’t easy. Croissants require time, patience, and a lot of rolling. However, just because this recipe is advanced doesn’t mean that YOU have to be an advanced baker to try it. You can absolutely handle this recipe as i did my best to simplify it
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What you need????
4 cups (500g) Bread flour
1 cup + ¼ cup (300ml) plant milk (warm not hot)
¼ cup (50g) Sugar
2 Tbsp Soft vegan butter
1 tbsp salt
For the butter Layer????
250g or 1 block @floraplantbased / @floraplantus / @floraplantuki
Vegan Egg wash????
any neutral oil
What you need to do????
1️⃣ In a bowl add your plant milk, sugar, dry yeast mix and let it sit for 10 min to bloom the yeast.
2️⃣Add your flour,salt,soft butter and knead for 10min
3️⃣let the dough rest until double in size.
4️⃣Take your vegan butter and flatten it with a rolling pin until you get a 1/3 of the dough, let the butter sit in the fridge until your dough is ready to roll.
5️⃣roll the dough and add your flattened butter in the middle and cover it with the dough as shown in the video.
6️⃣ Slowly press with your rolling pin to lengthen the dough.
7️⃣Make 1 book fold let it rest in the fridge for 1 hour then roll the dough again make another book fold and place it in the fridge again for 1 hour.
8️⃣Remove shape again and cut into croissants or pain au chocolate
9️⃣place in a baking tray and brush them with oil, cover and let them triple in size
???? bake at 180C until golden brown
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#howtomakevegancroissants #howtomakecroissants #vegancommunity #easybake #veganchef #noanimalharmed #flaky #delicous #quickandeasy #tiktok #instagram #facebook #twitter #vegan #plantbased #crueltyfree
Waffled Chocolate Croissant ???????? Flaky and buttery all in one #SHORTS
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Smashed Croissant with Burrata
Subscribe @ainttooproudtomeg ✨ have you seen the VIRAL CRUNCHY CROISSANT HACK. For me, it was 10/10 Recipe ⬇️
INGREDIENTS
- 1 Croissant
- 1 tbsp Honey
- 1 4 oz. Burrata Ball
- 2 Prosciutto slices
- ¼ cup Pistachios
- 1 tsp Butter
- Olive Oil
- Salt
INSTRUCTIONS
1. “Smash” the croissant with a roller.
2. Melt butter in a pan and lay the croissant.
3. Layer honey on the croissant and flip.
4. Lay a piece of parchment paper over and press down with a weighted pan.
5. Wait until the honey has caramelized, flip and repeat on the other side
6. Let the croissant cool for 1-2 minutes or until honey has hardened.
7. Layer with burrata, olive oil, salt, pistachios, and prosciutto. Enjoy!
NOTE: we piled on the burrata on this one, but feel free to only use half a ball.
Better Than Croissants ???? !! So Fast and Easy to Prepare ❗
Better Than Croissants ???? !! So Fast and Easy to Prepare ❗My grandfather was right! These buns are much more delicious than original croissants. This recipe is incredibly simple and quick. Forget all the recipes! This is the easiest thing I’ve ever tried. The dough is like a cloud ????. Super simple ingredients and the result will surprise you. You must try this recipe. I don’t buy any more in the store. Few people know this recipe. All my friends made these buns according to this recipe and they were delighted. My family loves this. Cook with Pan Chleb! Bake and be happy!
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Ingredients and recipe:
320 ml warm whole milk
8 g instant yeast
3 tablespoons of sugar (36 g)
1 egg
600 g wheat flour
10 g salt
80 g melted butter (cooled down)
Mix the ingredients for a few minutes
Cover the bowl and let it rest in
a warm place for 1 hour
Shape the dough into a ball
Divide the dough
into 12 equal pieces
Shape all pieces of dough into balls
Cover the dough and let it rest in
a warm place for 20 minutes
Press the dough and roll it out
Shape the dough into flat circles
Press down in the middle
Cover the dough and let it rest for 30 minutes
1 egg
2 tablespoons of milk
Brush the top of the dough
Preheat the oven to 200°C
Bake for 10-12 minutes
Let them cool down
for a few minutes
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Send your friends this tasty recipe. I am sure they will appreciate that you remembered about them!
#Pan_chleb #recipes #bread
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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