Croissant

ناجي الشيبانيChef

Ingredients

• 4 cups of rice flour
  4 cup
• 6 tablespoons of powdered milk, do not substitute with liquid
  6 tablespoon
• 2 tablespoons of baking powder
  2 tablespoon
• 1/2 cup of sugar, or less to taste
  0.5 cup
• 1/2 teaspoon of salt
  0.5 teaspoon
• 1 tablespoon of yeast
  1 tablespoon
• 1/4 cup of oil
  0.3 cup
• 1 cup of warm water
  1 cup
• 1 bar of peanut butter
  1 bar

Steps

1. 1

   Sift the flour, then add all the dry ingredients to it, make a well in the center of the flour, add the oil into the well and rub it with your fingers, try to lift your hand while kneading to incorporate air into the dough.

   Required Tools:

   Mixing Bowl

   5 min
2. 2

   Make a second well, gradually add the warm water and knead after each addition until a soft and cohesive dough forms, let the dough rise for about an hour in a warm place.

   60 min
3. 3

   After rising, roll out the dough into a large circle, place half of the cold butter on one half of the dough and spread it evenly, the other half of the cold butter should be spread evenly on the other half, ensuring that the butter is not completely frozen from the freezer so that the dough does not tear, but should be soft yet cold.

   Required Tools:

   🍳

   Rolling Pin

   5 min
4. 4

   Fold the other half of the dough to form a half circle, press down on this folded half to seal the edges and expel all the air from the dough, then roll it out well; if the butter comes out during the process of expelling the air, it is not a problem.

   5 min
5. 5

   Let the dough rest a bit in the plate, then cover it and roll it out again, then fold and roll it out.

   5 min
6. 6

   Repeat the process three times without waiting in between each time, after finishing the folding and rolling, let the dough rest for about fifteen minutes.

   15 min
7. 7

   Cut the dough with a knife into four quarters, and you will notice that the dough has become layered without any significant effort at all.

   Required Tools:

   Knife

   5 min
8. 8

   Take each quarter and roll it out again into a large circle and cut it into triangles, take one of the triangles and roll it from the base to the tip, rolling gently without applying too much pressure.

   Required Tools:

   🍳

   Rolling Pin

   5 min
9. 9

   Mix the topping ingredients and brush the croissants after placing them on the oiled baking tray; the result will be better than using egg.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags