Croissant

نديم الشيبانيCozinheiro

Ingredientes

• 1 kilogram of flour
  1 kilogram
• 1 cup of water
  1 cup
• 1 cup of liquid milk
  1 cup
• 1 tablespoon of salt
  1 tablespoon
• 3 tablespoons of instant yeast
  3 tablespoon
• 6 tablespoons of sugar
  6 tablespoon
• 2 eggs
  2 eggs
• 1/2 cup of oil
  0.5 cup

Passos

1. 1

   In a bowl, place the flour and add all the dry ingredients, stirring a little to mix and combine with the added ingredients.

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
2. 2

   Make a hole in the center of the flour, add the eggs and whisk by hand a little, then add the remaining ingredients.

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
3. 3

   Knead the liquid ingredients added by hand, but knead in a circular motion, turning a little at a time until the mixture is homogeneous, like the hands of a clock.

   recipe.minutes
4. 4

   You will notice that the dough is wonderful and smooth, knead for 5 minutes, then cut by hand into small balls, about 60 balls, let them rest a little, then start rolling each piece of croissant individually.

   recipe.minutes
5. 5

   Fill according to your preference, it can be cheese, meat, chicken, or vegetables like peppers with carrots and cheese.

   recipe.minutes
6. 6

   Open each ball into a triangle shape, place the filling at the base and close it over the filling, make slits with a knife from the top side in the middle of the dough, cutting lengthwise.

   recipe.minutes
7. 7

   Roll the filled base upwards and close it to form a horseshoe shape, the lines at the end of the horseshoe will give it a beautiful shape.

   recipe.minutes
8. 8

   Complete the 60 pieces, brush the croissants with egg wash and place them in the oven to bake the croissants.

   Utensílios necessários:

   Forno

   🍳

   Brush

   recipe.minutes

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags