Butter croissants recipe

Undo the yeast in temperate water and add the milk also tempered, join sugar, salt and melted butter.

Ingredients to make butter croissants:

2. Place the flour in the form of a volcano or circle on a table and pour the liquid in the center.

3. Amar.

4. As soon as a ball is formed from the hands, it is deposited in a bowl and covered with a cloth.

5. Let it stand for an hour for ferment.

6. When it has folded its size it extends with a roller on a floured surface, a rectangle of approximately 30 by 30 centimeters will be formed.

7. The ambient temperature is very important, the secret is that the butter and the dough have the same consistency.

8. If the atmosphere is hot to put the dough in the fridge while working the butter.

9. crush the butter until a rectangle of 20 by 20 centimeters.

10. Adjust to the bottom of the dough Fold the top on the butter and then fold the remaining part on it.

11. Sprinkle with the table with the table and the hands and flatten the dough with the roller until you get about two centimeters approximately.

12. fold again in thirds as if it were a letter.

13. Save 10 minutes and repeat the operation.

14. Repeat again.

15. After this last time keep in the fridge for an hour and a half.

16. To form the croissants the dough extends on a floured table until it is half a centimeter thick.

17. Mark 12 centimeters.

18. and let the dough stand.

19. Cut the strips.

20. Form triangles and pull with the fingers of the two ends of the base.

21. The tip of the triangle must be in the center and pointing down.

22. Put them on an greased oven source, adjusting the tips inwards.

23. Paint them with the diluted egg yolk in a little water.

24. Leave them at room temperature to rise.

25. Paint with egg.

26. Heat the oven half an hour to 200º Celsius and then put in the oven about 20 or 25 minutes.