What is Croissant?

Croissant is a type of pastry, classic from dough to cloud, so it is light, scaly and extremely butter. Traditionally, croissants are made up of crescent shapes, which is probably the place where the name originated, because croissant means "crescent" in French. Bread is very popular in France and other countries and are usually consumed with breakfast. In some cases, croissants can be filled with a sweet or salty ingredient or used as bread to produce croissant sandwiches. Many chefs prefer to buy a frozen dough or ready to care about this reason, because frozen doughs are easy to work and usually taste perfectly passable. The purchase of frozen dough or croissants also allows bakers to cook only a few as needed, because Croissants tastes best when they are fresh from the oven.

For bakers who would like to try their hand in the production of croissants, start by heating one and one half cup of milk until it is notde Teplá, but not cook. Pour the milk into a large bowl and sprinkle in one and one half spoon yeast along with three tablespoons of sugar. Some bakers also like to add vanilla or almond extract, in which case more than two tablespoons should not be added. In the next mixing bowl, pierce the three cups of flour with one and half a teaspoon of salt and then slowly pour dry ingredients into wet components until they combine. Cover and cool overnight, allowing it to double the size.

As soon as the dough is made, prepare the butter block by mixing one and one half of the cups of butter with three tablespoons of flour until the mixture is uniform, and then form the block into a solid wedge before cooling it. The butter block will be used in the next phase and prepares inflated Dough.

Start by turning the dough on a well -floured surface and forming it on a square. Stir the corners out and change the square to ragged x and then place the butter in the center. PEarn the dough to create an envelope and seal it tightly before pulling the dough into the rectangle. Next, connect both sides of the rectangle together to meet in the middle, and then turn the dough 90 degrees and repeat the process, in this case overlap the sides. Lightly level the dough with a roller and cool it for 30 minutes before pulling it out of the fridge, allowing it to warm it up for 15 minutes and repeat the folding process.

You should plan three complete cycles of folding the dough, even if some bakers put the dough four or five times. Each fold creates new layers of pastry composed in butter and these layers become scaly and gold when they are baked on a croissant or other inflated pastry.

PODINUG CYCLY are complete, cooling the dough for the next half an hour before it rolling, cutting triangular shapes into the dough and then converting them to a classic crescent shape of croissants. Allow croissants to climb for at least two hours to bake them up to 350 degrees Fahrenheit (177 degrees Celsius) until it is golden brown and crunchy. Lightly brush each croissant and serve warm before baking.