Page 13 - Veggiefood Presentation

Croissants

Ingredients Method

Prep:45min › Cook:12min › Extra time:7hr23min ›
Ready in:8hr20min
1 1/4 teaspoons dried active
Combine yeast, warm water and 1/2 teaspoon sugar.
baking yeast Allow to stand until creamy and frothy.

Measure flour into a mixing bowl. Dissolve 2 teaspoons
3 tablespoons warm water sugar and salt in warm milk. Blend into flour along with
yeast and oil. Mix well; knead until smooth. Cover, and
let rise until over triple in volume. Deflate gently, and let
1/2 teaspoon caster sugar rise again until doubled. Deflate and chill 20 minutes.
Massage butter until pliable, but not soft and oily. Pat
dough into a 35x20cm rectangle. Smear butter over top
220g plain flour two thirds, leaving 6mm margin all around. Fold
unbuttered third over middle third, and buttered top
third down over that. Turn 90 degrees, so that folds are
2 teaspoons caster sugar to left and right. Roll out to a 35x15cm rectangle. Fold in
three again. Sprinkle lightly with flour, and put dough in
a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with
1 1/2 teaspoons salt flour, and deflate gently. Roll to a 35x15cm rectangle,
and fold again. Turn 90 degrees, and repeat. Wrap, and
chill 2 hours.
160ml warm milk To shape, roll dough out to a 50x12cm rectangle. Cut in
half crossways, and chill half while shaping the other
half. Roll out to a 40x12cm rectangle. Cut into three
2 tablespoons corn oil 12x12cm squares. Cut each square in half diagonally. Roll
each triangle lightly to elongate the point, and make it
18cm long. Grab the other 2 points, and stretch them
150g unsalted butter, chilled out slightly as you roll it up. Place on a baking tray,
curving slightly. Let shaped croissants rise until puffy and
light. In a small bowl, beat together egg and 1
1 egg tablespoon water. Glaze croissants with egg wash.

1 tablespoon water Bake in a preheated 240 C / Gas 9 oven for 12 to 15
minutes.