Croissant
A croissant is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. The ingredients are : * 3 tablespoons warm water (45 degrees C) * 1 ¼ teaspoons active dry yeast * 1 teaspoon white sugar * 1 ¾ cups all-purpose flour * ⅔ cup warm milk * 2 teaspoons white sugar * 1 ½ teaspoons salt * 2 tablespoons vegetable oil * ⅔ cup unsalted butter, chilled * 1 large egg * 1 tablespoon water The Directions : 1. Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. 2. Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt...
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