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Post by SeaDragon on Dec 1, 2017 13:46:54 GMT 10
"Real" Croissant DoughRecipe from The Cook and The Chef (ABC TV), Wednesday, 1 August 2007: Season 2 Episode 25Although Simon’s ‘cheat’ method worked, this recipe is probably more reliable! Ingredients:Makes 20 600g bakers flour 370g milk* 30g fresh yeast 60g sugar 10g salt 270g chilled butter rolled into a square Method:Dissolve yeast in milk. Sift dry ingredients together. Mix the milk and yeast into the dry ingredients to form a dough. Rest for half an hour. Roll the butter into a flat square about 1 cm thick. Roll the dough mixture out to about 2 cm thick. Place the square of butter in the centre of the rolled dough. Fold over each edge like an envelope. Roll out the first fold into a rectangle, then fold in 3’s. Cover and rest in the fridge for about half an hour each time. You will need to do 3 single folds, resting between times (this builds up layers of flaky pastry). Once you have rested the final time, roll about to about 3/4 cm thick. Cut into 11 x 21 cm triangles. Roll up from the large end to the smallest. Place on a baking tray and prove. Brush with egg wash and bake at 220°C for 15 mins. You can fill these with chocolate or almond marzipan if desired. **************************************************************** Additional Tip (not in the original recipe): * Scald the milk, then cool to lukewarm before using helps to dissolve the yeast.
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