Croissants dough
Croissants dough

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, croissants dough. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Croissants dough is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Croissants dough is something that I’ve loved my whole life.

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. Add yeast mixture, sugar mixture, and oil. Using a rubber spatula, cut and press flour into liquid to form a sticky dough.

To begin with this recipe, we must first prepare a few components. You can cook croissants dough using 8 ingredients and 22 steps. Here is how you can achieve it.

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

Remove the dough from the mixer bowl, place it on a tray, and cover it loosely with plastic wrap. This dough block is called the détrempe. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Croissants fall into that category of "laminated pastry." This means the dough gets folded over and over again, with cold butter in between each tissue-thin layer.

Instructions 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….

Use a pizza wheel or sharp paring knife to trim the edges of the dough. Croissants fall into that category of "laminated pastry." This means the dough gets folded over and over again, with cold butter in between each tissue-thin layer. When they're baked in the oven, the cold butter creates steam, and the layers puff up like crazy. The end result is incredibly light and flaky, and so delicious. Cut the dough to croissant shapes.

So that is going to wrap it up with this exceptional food croissants dough recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!