How to Cook Croissants

Ingredients (Croissants):

2 ½ cups water 600 g wheat flour 1 dl buttermilk 1 egg 100 g butter, 25 g yeast 2tsp. sugar 2 tsp. Salt

Approach (Croissants):

Water, buttermilk, eggs, yeast, sugar, salt and flour mix and knead thoroughly. According to bridgat, roll the dough out to a 50 cm long and 10 cm wide square plate. Cut the butter into fine slices and butter it over at 2/3 of the whole surface. Fold the dough so there will be 3 layers of dough. Roll it out again and fold in 4 layers. Set the dough in the fridge for 15 minutes, roll and fold the dough again into 3 layers, roll out again and fold in 4 layers. In total, there are folded 2 each 3 layers, and 2 times of 4 layers. It gives 3 * 4 * 3 * 4= 144 layers of dough/fat.

How to Cook Croissants

At last roll out rolled the dough out into a large 40 * 40 cm large plate, with a knife is split into 2. Each dough sheet is split into 4 pieces, who again shared with a cut on the bias, so there will be a total of 16 triangles, which rolled into small horns. Brushed with egg or buttermilk, sprinkled with sesame seeds and bake at 200 °C in approx. 17 minutes.

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