1.- Place some sincid flour on the table. (more or less 100 gr.).
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| Ingredients to make Buenos Aires: |
| 500 gr. of flour 35 gr. of yeast 75 gr. of sugar 50 gr. of honey milk 1 egg 1 pinch of salt 200 gr. of butter 1 egg to paint. |
Ingredients to make Buenos Aires:
2. 2.- Put the butter and work until all the flour absorbs.
3. 3.- Form a bread, wrap it with a bag and take to the refrigerator.
4. 4.- Put the yeast with warm milk and sugar.
5. 5.- Make a crown with the flour, put the salt, in the center put sugar, egg and honey, with your hand work very well.
6. 6.- Add the yeast, mix and take the flour, the dough should be soft and sticky.
7. 7.- Knead and hit the table, until the dough is smooth.
8. 8.- Put in a container, cover and let the double.
9. 9.- Remove butter bread (point 3) crush and stretch rectangularly.
10. 10.- Stretch the yeast mass (point 8) rectangular.
11. 11.- Place in the middle of the stretched yeast dough, the butter bread and fold the dough sealing like an empanada.
12. 12.- Stretch and take a simple turn. That is, the third of mass of one ends bends it towards the center; Then the other third of the other end folds it towards the center and above the first end that already folded.
1320- 13.- Stretch and take another simple turn.
14. 14.- Oil the dough, introduce in a bag and take the refrigerator for 24 hours.
1520-15.- Remove, stretch and take a simple turn.
1620- 16.- Take once again the refrigerator for several hours, inside a bag.
1720- 17.- Cut a third of the dough, take the rest to the refrigerator.
1820- 18.- Stretch the dough rectangularly in a thickness of 3-5mm, cut wide and couples. In class the strips had a width of 15 cm.
19. 19.- Cut triangles. Assemble the piece. In class the triangle had 7-8 cm and a height of 15 cm.
20. To assemble the piece the following is done: with both hands the ends of the base are taken and the dough is stretched softly.
21. It begins to roll from the base to the vertex (the highest point of the triangle).
22. With the left hand (I am right-handed) I hold the vertex and with the right I come by rolling the base.
23. As I roll up, subject to the right rolled it and I give small pulls out, (I stretch) I must not release the dough that subject to the left hand.
24. The thyroces are soft, enough to stretch the dough a little more and thank this more turns.
25. When I finish winding, I take both ends with my hands and stretch the entire roll, always softly.
26. Support the piece in barely enmantecada sheet.
27. The vertex (which was the last to enroll) must be down, tight by the piece.
28. The two free ends (ends of the triangle base) The sheets forward, shaping croissant or croissant.
2920- 20.- Let levy.
30. 21.- Brush with egg and bring to a hot oven. (200 º C). If I don remember it, it took me 15 minutes in oven.
3120- 22.- Remove and paint with hot syrup.
