Vegan cropebing recipe

Argentines believe that these delicious vegan invoices are emblems of their bakeries and confectionery, always well accompanied by good coffee. The croissants can find them in luxurious places, in more neighborhood bakeries or in street shops. However, it is said that they were created in Austria and that their origin was so important that it put an end to a military block that affected the city. On this opportunity, together with recipes, we show you how to make vegan crookers, we alter the original recipe To elaborate them without any product of animal origin, suitable for those who seek to lead a vegan life.

Ingredients to make vegan croissants:

1. To start with the vegan crope The recipe, you must first mix the yeast with warm milk and let it stand for 10-15 minutes in a place outside air until it forms a sponge.

2. Mix the sugar with the ointment margarine until a creamy consistency. This procedure is known as the margarine with sugar.

3. Add the yeast sponge to this preparation and integrate all the ingredients. In this step, the taste of these croissants, we point out that it can be orange zest, vanilla essence and orange blossom water.

4. Once the ingredients are incorporated, add the flour and mix until you get a smooth dough. Amás it approximately about 4 minutes and cover it to rest and double your volume. This will take about 40 minutes.

Trick: Be sure to leave your mass for easy crooks in a warm place and out of air stream.

5. wear the dough and stretch it in rectangular form. You can add the margarine for the filling in different ways, one of it is to paint the dough with the melting margarine. Another way can be stretching the margarine between two separating papers and keeping it in the refrigerator approximately 10-15 minutes. In any way, after adding it you must sprinkle it with 1 tablespoon of flour.

6. Fold the dough so that margarine is locked up. Then, fold it 2 times in the sense that you see the arrows of the image.

7. stretch the mass rectangular and elongated. Dabla her 2 times towards the center as you observe in the image and stretch it again to repeat this step. In this way, you will have made 3 folds and you will achieve the characteristic puff pastry of the mass of the croissants with dry yeast.

8. Finally, stretch the dough rectangular and 4-5 mm wide to start cutting your homemade croissants.

9. Depending on the size you want to achieve, you can cut the rectangle in 2 or 3 strips. Then, measure with your fingers the base of the triangles so that their size is more even.

10. Make a small cross section at the base of the triangle and stretch the tip a little.

11. Rolle the triangle from the base to the tip. We almost have vegan croissants with oil or margarine!

12. bring the tips a little closer to make the shape of the crescent and place it on a plaque with margarine or oil and flour. When you have the following crescent ready, superimpose it a little with the previous one and repeat this procedure until you finish with all the triangles. Cover the roasting and read the croissants for the second time until they almost double their volume (approximately 30 minutes).

13. Meanwhile, make the syrup for the croissants. To do this, it hydrates the sugar with the water, the orange juice and the shell for 1-2 minutes. Take the medium heat until it starts boiling and counts 2-3 minutes until you observe bubbles of the same size on the entire surface. Withdraw and reserve. We point out that when you cover the medialons they must be cold. Thanks to this temperature contrast, it will be better absorbed.

14. When the croissants have led, cook them in the preheated oven at 200 ºC approximately 10 minutes until they are slightly golden. Put them with a squad.

15. Pick them with the syrup and prepare coffee with milk. You can enjoy your puff pastry! Tell us in the comments what this recipe has found.