Recipe of Any-night-of-the-week Croissants dough Cooking Basics for Newbies

Croissant dough (pâte à croissants or pâte levée feuilletée) is made by repeatedly rolling and folding a leavened puff pastry dough that contains lots of chilled butter. The process, called laminating, isn't difficult, but it takes time because the dough must be chilled in between folding sessions to ensure that the butter remains firm. The dough hard to work with not as pliable even after cooling. The layers after the croissant was baked was great, tasty, flaky, just like in the restaurant or better.

Croissants dough is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Croissants dough is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook croissants dough using 8 ingredients and 22 steps. Here is how you can achieve that.

The ingredients needed to make Croissants dough:

1. Make ready 400 gms all purpose flour
2. Make ready 200 gms pastry margarine
3. Make ready 50 gms sugar
4. Get 20 gms margarine/butter
5. Take 10 gms yeast
6. Get 1 tsp salt
7. Take 1 cup warm milk + water
8. Make ready 1 egg for egg washing

Wrap and refrigerate or freeze one half. This removes the folded edges that would inhibit the dough's rise. Cut the dough to croissant shapes. Roll up the cut dough into croissants and place them on baking trays.

Steps to make Croissants dough:

1. Assemble and weigh all your ingredients and equipments.
2. In a bowl, sieve your flour and add 20 gms butter / margarine, add sugar, yeast and salt.
3. Rub in all the above ingredients till all incorporate.
4. Make a well in the centre and add some warm water milk mixture. Pour little by bittle as you mix gently.
5. Transfer the dough to a floured surface n continue kneading making a good soft fine dough.
6. Once done, cover your dough using a clean cloth for 20- 30mins.
7. From there, after 30 mins, get out your dough and make some opening.
8. In that opening, put inn your pastry margarine.
9. Then cover your pastry margarine with the dough completely.
10. Using your hands or rolling pin, press down your dough for margarine to bond with the dough.
11. Make your first single turn. Cover it with a cling foil and let it rest in the chiller for 30 mins.
12. Start rolling your dough in a rectangle shape.
13. After 30 mins, remove it and repeat the single turns twice, making it rest after each turn.
14. Lastly make a double turn and roll out your dough in readiness for the croissants. Note: I did 3 single turns and 1 double turn. If possible, you can more that that for more layers making sure you chill it for 30 mins after each turn for better results.
15. Roll out your dough and make a nice rectangle shape. If big, feel free to divide it by half as shown n make some almost small triangle shapes.
16. Cut out all of them.
17. Make some insertion / a small cut at the top.
18. Start hand rolling from the top where the cuts are making some nice croissants shapes as shown below in steps No 19.
19. Roll all of them as u set them aside.
20. Arrange them in a baking tray, Cover n let them rest for 30 mins for them to kinda double in size.
21. Egg wash them ready to be baked. Bake at 180 degrees for 20-30 mins.
22. Photo of them baked loading….

Cut the dough to croissant shapes. Roll up the cut dough into croissants and place them on baking trays. Let them proof until doubled in size. Brush the croissants with an egg wash and bake in preheated oven until the croissants are done. Use a pizza wheel or sharp paring knife to trim the edges of the dough.

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