Croissant Recipe

Materials

  • 2 eggs (into the white, on the yolk)
  • 1 glass of warm water
  • 1 cup of warm milk
  • 1 water glass measure of oil
  • 1 packet of fresh yeast
  • 1 teaspoon salt
  • 2 tablespoons of granulated sugar
  • 6 cups flour

To drive to mezzanine floors

  • 100 g butter at room temperature

to drive in

  • Cream Chocolate

Preparation Of

First, take the milk, water and sugar in a bowl. Melt the yeast, add oil, egg whites and flour little by little to get a nice dough that does not stick to the hand. Knead the dough on the counter for 4-5 minutes.
Then, divide the dough into 10 equal parts and spread out 10 meringues by sprinkling light flour with the help of a rolling pin the size of a cake plate.
Spread butter on the meringues from all sides and stack them on top of each other (Do not apply to the top floor).
Cover it with cling film and leave it in the refrigerator for 1 hour. Take the rested dough out of the refrigerator and expand it as much as you can 1 cm thick with the help of a rolling pin.
Divide it into 16 equal parts and make a 2 cm cut on the head with a knife. Put 1 teaspoon of cream chocolate and wrap it in the form of a roll.
Leave it on the tray for 10-15 minutes and apply egg yolk on it. Bake at 180 degrees for 20 minutes. When the first temperature rises, serve by sifting powdered sugar on top.

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