Crunchy croissants :3

 

Ingredients: 

1. Dry fast-acting yeast 11g (0,024 lbs)

2. Milk 220 ml (0,485 lbs)

3. Chicken egg 2 pcs. 

4. Wheat flour 500 g (1,1 lbs)

5. Sugar 30 g (0,066 lbs)

6. Salt ½ teaspoon 

7. Butter 260 g (0,57 lbs)

(or just ready-made puff yeast dough and do the step 5)

STEPS:

1. Yeast must be crumbled into flour (or add if dry). Immediately add warm milk, sugar, salt, eggs, 60g(0,13 lbs) butter. Eggs and butter should be at room temperature. Knead well, with force. The dough should not stick to your hands, the work surface .. in other words, it should be soft and elastic. You will have a ball of dough, you need to leave it for half an hour in a warm place (cover the bowl with a towel or napkin).

2. Spread cling film on the work surface and spread the butter sheets on it. Do not hesitate for a long time, the butter must remain cold! Now the task is this: roll the butter with a rolling pin into a layer 1 cm (0.4 inch) thick (approximately). Once this is done, take the butter layer to the freezer for 20 minutes. Roll out again, but now the dough. Into the layer, which should be twice bigger than butter layer.

3. Put butter in the center of the rolled rectangle (we release it from the film, of course) and fold the free edges of the dough to the center (like an envelope). Now you need to pinch them well (you get really something like an envelope with butter inside). Rolling pin in hand again. Roll out 1 cm thick. You will get a long and not too wide strip (roll from yourself and towards you, but not to the sides). We will do it without sudden movements so that the butter remains inside and out. Visually divide the rolled dough into three portions. Fold the two outer ones towards the center. Wrap in plastic and put in the freezer for half an hour.

4. Half an hour has passed and the dough needs to be rolled out again into a long strip (roll out from yourself and towards you). Fold the two outer pieces back towards the center. And fold it again (as if you were closing a book). Wrap in plastic again and in the freezer for another half hour. Roll out the dough, even if it is not very thick (7-8 mm is enough). Cut into elongated triangles. The less thick, the more crunchy it is. :)

5. Cut each triangle on the wide side and, starting from it, roll the croissant. Transfer the croissants to a baking sheet lined with flour (or baking paper), cover with a napkin and let it rest for about 20 minutes. Now exactly the last steps that everyone can handle. The oven is preheated to 180 degrees. In the meantime, you are brushing the croissants with a brush, dipping it in milk. Bake 25-30 minutes until golden brown color.
Bon appetit! :3