Yeasted Croissant#SundayFunday

The Croissant comes out of the oven crispy but soften up as the day goes on, so it’s best to devour them the day you make them. I have already posted a detailed post on the method here. It just that this time I made croissants, the last time I made Petits Pain au Chocolat.

Ingredients
350 Grams All Purpose Flour
1¼ Teaspoon Instant Yeast
½ Cup Water
½ Teaspoon Milk
1 Egg
2 Tablespoon Butter
1 Teaspoon Lemon Juice
1 Teaspoon Salt

For the Lamination
250 Grams Butter

Method

The method of laminating and rolling the dough is same as this recipe.

For making the croissant

Divide the laminated dough into two parts and while you use one part, keep the other covered in cling wrap and refrigerate it. Roll the dough into a rectangle. Cut the sides to make an even size of 8"x6" rectangle.

With the help of a knife or a pizza cutter, cut them into smaller equal size triangles.

Shape them into croissants.

Place them in a baking tray. Like wise roll the other dough too.

Proof the shaped croissants until they puff up a little.

Brush them egg wash and bake it in a pre heated oven at to 200°C for 12 - 15 minutes and then reduce the temperature to to 170°C and bake for another 10-12 minutes or until they crispy.

Cool them in a rack.

Enjoy with a cuppa of tea.

Labels: Croissant, Yeasted, Breads, Butter, Sunday Funday

Our Host by Culinary Adventures with Camilla (http://culinary-adventures-with-cam.blogspot.com/). Since January 30th is National Croissant Day, the theme is " Let's share favorite recipes for MAKING croissants or just USING already made croissants".