Which housewives do not rise croissants and stick to the bait

Croissants from puff dough with filling are the key to a pleasant and delicious morning. Of course, you can order them or buy them at the nearest bakery. However, you can learn to cook this amazing pastry yourself. The process is time-consuming, but our tips will help you avoid most mistakes and do everything in the best possible way.

For a start – a small excursion into history for all fans to immerse themselves in the narratives of the origin of dishes. Many people believe that the croissant is a pastry that the French invented, but this is not true. The birthplace of this air layered bagel is actually Austria. There are several legends about how the croissant came to France, but in all the stories it was first made by the Austrians.



However, in Austria, the croissant was more like a bagel, not for nothing I called it so above. The French improved the preparation of puff dough, adding yeast and much more oil. It is the presence of these ingredients that distinguishes the modern croissant from its ancestor. By the way, this croissant can be easily deployed into the tape even after baking. That's the difference.



What you need to consider to prepare the perfect croissants

1. The amount of oxygen in the test is very important. That is why the mix is perhaps the most responsible process. And yet don't overdo it.
2. Lack of rush. The croissant dough comes slowly. As it should be, there is no need to rush anywhere.
3. Don't skimp on ingredients. You can meet all the requirements for the cooking process, but you will fail the quality of the ingredients. The quality of yeast and oil is especially important.
4. When rolling the dough, you need to change its direction. This will make it much more flexible and work with it easier.
5. For 1 kg of dough, 250 to 300 g of oil should be used. Such proportions are ideal at the stage of combining dough and oil.
6. The consistency of the components at this stage is incredibly important. Both dough and oil should be approximately similar to the consistency.
7. Duration of detente affects the taste of the finished product. The longer, the better.

Recipe for croissants from layered dough Ingredients

• 1kg flour
• 35g yeast
• 20g salt
• 100g sugar
• 1 egg
• 600 ml of milk
• 600g oil

Preparation

1. In sifted flour add sugar, salt and milk. Also add yeast. Don’t forget to soak them in water first.
   
   
   
   
2. Mixed with elastic dough. Duration of mixing is half an hour. After that, the dough should be covered with a towel and left in the refrigerator until the next day.
   
   
   
   
3. On the second day, roll the dough in a layer of 1 cm in the form of a rectangle. Place the oil on half, cover the other half. Seal the edges and level them with a roller. Fold the layer twice in half.
   
   
   
   
4. You need to act quickly after grazing: roll the dough into a rectangular layer 3 mm thick and 30 cm long. Now cut the dough into two equal stripes and place one on the other. Quickly cut out triangles with a base of about 12 cm.
   
   
   
   
5. Now you can gently roll the croissants out of the triangles. Start rolling from the base, slightly stretching the dough to the sides. Slightly moisten the pot and place croissants there, leaving a distance between them. The tip of the croissant should be at the bottom. Grease the product with egg melange.
   
   
   
   
6. After the second baking, you can start baking. Heat the oven to 250 degrees and bake the croissants for about 12 minutes.

Ready-made croissants can be filled with your favorite jam, and can be used as a bun, cutting them into two parts. Such products will be wonderfully combined with ham and hard cheese. Don't forget to add some cucumbers and greens!