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|Thursday, 2-Nov-2006 08:28
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Croissants for breakfast..
After not posting any food/recipes on my fp for quite some time, here I am with today's little project. Yup, croissants - AGAIN!
This time I was fortunate to come across a wonderful croissant recipe from Delicious:Days food blog. Of course, my picture can never be as pretty as hers, but have to say.. I am really satisfied with the taste of these croissants.
So without further adew, ladies and gents: My second version of the yummy-yummy, Croissants:
50g icing sugar
30g veggie oil
20g instant dry yeast
200ml warm milk
an additional egg yolk to brush the croissants
How to make:
1. Prepare your butter: Slice the butter into thin slices of about 1/2cm. ( I find this easier rather than pounding the butter to get it flat ) Chill until ready to use.
2. Prepare the dough: Mix together yeast and warm milk and let it set for about 2 minutes or until bubbly. Add into the bowl of sifted flour, icing sugar, oil, salt and eggs. Knead using mixer until dough is well combined, about 3-5 minutes. Don't knead it too long. The dough should be soft enough that it can be easily rolled to form a rectangle on your working table.
3. Combining: Place slices of butter in the middle of the rolled dough. Place them close to each other and fold over the dough to cover the butter. Avoid having air bubbles when doing this by gently releasing the air by pressing the dough after you've folded in the butter.
4. Folding and Rolling: You can refer to the method I mentioned in my previous post on Croissants. I used the same exact technique. Remember, the more you fold and roll, the more layers your croissants will have hence the puffier they'll get
5. Wrap in cling wrap and let chill in the fridge for a couple of hours, or overnight. ( I find leaving them overnight gives a nicer texture to the croissants ) What I do is prepare the dough at night, and bake 'em the next morning!
6. Roll out chilled dough and cut them into triangles. Roll from the bottom side of the rectangle up and stick the edge of the triangle carefully, or they will flop open when you bake them.
7. Brush with egg wash and let them rise for about 15minutes before baking in a preheated oven of 160deg for 20 minutes or until browned.
8. Serve warm with jam, or even tuna and salad
Before they went into the oven
notes: You can bake 'em just a little bit and keep in ziplock plastic bags and freeze them. Whenever you need a croissant, just pop 'em back in the oven and voila, instant croissant!
I find the dough is much easier to handle compared to the one I made before. And they formed up a little bit nicer Some might think that it's a hassle to make croissants, but really..once you've tried making 'em, you'll have no problems making 'em over and over again. And it does help to have a pasta maker for the rolling process. That way you'll get even layers. But remember that the butter tends to squirt out of the dough sometimes, so dust you rolling pin with enough flour or make sure that the dough is not too thin when you place the butter onto it.
Am making chicken or maybe tuna sandwich for TOMORROW'S breakfast. Yup, these croissants will last for quite some time So I'm gonna enjoy 'em while they're still in stock
And here's one for you
|Greasy food=Comfort food |
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