Croissants recipe

The milk, the egg, the sugar, the salt and the molten butter are put in the glass.1 minute, 40º, Veloc. 1.

Ingredients to make croissants:

2. Then the yeast is added and you have another minute, 40º Veloc. 1.

3. Then 250 gr. flour and beat 10 sec. Veloc. 6.

4. The other 250 gr are added. of flour and kneads 3 minutes Veloc. spike.

5. It is put in a bowl is covered with film and left in the fridge all night.

6. The next day the dough is extended, a square is made and the butter is added in the center, the four corners are folded in the inside as if we did an envelope, in which the letter is the butter.

7. It is hitting with the roller to distribute the butter.

8. Throughout the process you have to put a lot of flour on the table.

9. Then the dough is stretched until a more or less regular rectangle of about 60×30 is achieved and with the same thickness and we proceed to take the first round.

10. Double turn: We make an imaginary division of the rectangle in two halves and for each of the two sides folding until the ends are touched in the center.

11. We crush and fold on the same dough so that an elongated rectangle of 4 folds is.

12. We turn 90º and proceed to stretch it again until a 50×30 rectangle is and we proceed to give it

13. Simple return: now there are three imaginary parts, which we will fold on one another.

14. And we take the rectangle and put it in the refrigerator covered with film and let it rest 1 hour ..

15. After that time we take another simple turn and leave it in the fridge.

16. We take it out and stretch to form a large 1/2 cm rectangle. Thickness that we divide in 2 along and cut in each part 10 equal and somewhat elongated triangles.

17. Between each return 20 minutes of rest in the fridge.

18. We place each of the triangles with the narrow base looking towards us and give it a cut in the center and roll them up.

19. If we have left over dough cuts, we can place a little piece on the cut and will serve to give a little more thickness to the croissant.

20. We now take the two lower vertices and open them a little stretching, and we begin to wind forward, ensuring that the tip will remain at the bottom (with this we will get the croissant not to unwind around the center and maintain a beautiful shape) and we throw the horns (those of the croissant) forward.

21. The left-handed pieces can be put on the cut, so that they leave more chubby.

22. Once we are formed we are placing them on a greased baking plate trying to press the tips on the plate with the thumbs, as if we hit it and put the plaque to let lift 1 hour at 25º. Then bake about 20 minutes.

23. Painting with beaten egg trying not to paint on the cuts because the puff pastry will not rise well.

24. Ground cinnamon note: I added on my own: 1 cda of invert sugar, or honey 1cda of milk powder ground.

25. To facilitate, the issue of introducing the butter, which by experience with the puff pastry I know it is annoying, I used a truquillo, in the butter of the plaston I added 50 gr of flour and is kneaded, (Beaure Maníe) that makes it easier for it to It is introduced into the dough with less problems since the important thing in the masses with puff pastry is that the dough and butter have a consistency and temperature as similar as possible.

26. I paint them with half climb and then put them in the oven.

27. When leaving they are gased with 100 gr of sugar, plus 60 gr of water, plus 20 gr of glucose, if you do not have, it serves a marmalade with a little water and sugar, heated and casting.

28. The Helio brand has glucose.

29. Another thing, I did half of the dough and 19 pieces came out, exquisite

30. Put everything in the Thermomix less the butter and knead about 4 minutes.

31. Stretch the dough, put the butter, close well and stretch. Make three simple folds. Between fold and fold let stand in the fridge 1 hour.

32. Stretch in the form of a rectangle, divide it into two parts along and form triangles.

33. Do the croissants and let stand until you get their initial volume twice.

34. Egg painting, bake at 220ºC for 13 minutes.

35. Eva

36. About these masses:

37. The temperature and cooking time will depend on the amount of sugar we have incorporated into the formula. Thus, more sugar less cooking and vice versa.

38. Flour quality.

39. Here we use a half force flour, which is ideal. Sugar.

40. The amount of sugar to contribute to the formula is important to get a crispy croissant.

41. It should not exceed 10 percent of the flour used.

42. Fat for laminar.

43. The fat to be used can be margarine, vegetable margarine, butter or pig butter.

44. Each of these fats will give a different flavor to Croissant.

45. The amount of fat per kg of flour varies between a 16/20 percent.

46. In any case, we must take into account the hardness of it in relation to the hardness of the mass.

47. The hardness of the dough has to be in relation to the hardness of the fat used, since if the fat is hard it will form lumps when making the folds, and on the contrary, if the fat is soft and the dough is not Lamina easily, break and stick on the table.

48. The hardness of fat is important when giving the folds.

49. We must keep in mind that two simple folds are equivalent to nine layers of fat; A simple and another double fold equals 12 layers of fat and three simple folds equals 27 layers of fat.

50. formed.

51. The more mass weight has a croissant, the more difficult it will be to be crunchy, since the center of the piece does not sneak well.

52. The ideal weight must be between 60/70 g.

53. When we make the formed, we must ensure that in the center of the piece there is no very concentrated dough, since we will have a croissant with the dry ends and the pasty center.

54. Cooking and finishing.

55. Sometimes, the croissants are painted with a jelly once cooked, sticking to the fingers.

56. A solution to this problem is to paint them with a mixture of 100 g of milk and 80 grain sugar.

57. We will paint them with this mixture just out of the oven.

58. They will be bright and dry at the moment.