Yeast puff pastry croissant - how to make puff pastry croissant, a step by step recipe photos

Today will tell and show you how to make puff pastry croissant. Video, alas, will not, but there are many steps to make a photo. Recipe of the flaky yeast dough is very simple and straightforward. The highlight of this test is that it is correctly kneading and patience when you need to strictly maintain the cooling test. Sometimes it is the mistress of this item is ignored, which may lead not to the results they expect. And another point: sandwiching test oil should be at room temperature and applied evenly to the dough instead laid out pieces. The ingredients I pointed out the full recipe French flaky yeast dough. But I used only half. Of this number test (specified below 1/2) I 3 obtained baking croissants. Good luck cooking!

Ingredients:

For the dough:

1 kg wheat flour;
560 ml of ice water;
6 tablespoons. spoons of sugar;
2 chicken eggs;
1 tbsp. spoon of salt;
14 grams of dry yeast;
72 100 g, 5% butter dough;
72 400 g, 5% butter dough layer.

How to make puff pastry croissant

Since kneading the dough, we first melt the butter for the test oil and leave it cools. You can not (!) Replace the oil margarine. A test for oil layer was left at room temperature so that it was soft. Meanwhile, sift the flour into a bowl, add to it the yeast, salt and sugar. All these ingredients are mixed together.

Then, to drive an egg that had just taken out of the refrigerator and pour ice water. We use it to ice-water, because now we do not need to yeast began to work actively.

Lightly mix the dry ingredients to the egg and water, but do not knead the dough thoroughly. The photo clearly shows that the dough does not yet vymesheno. Here at this point pour in the cooled melted butter and knead the dough into a single lump.

Such a yeast dough can stick slightly to the palms. If it bothers you much - add a little flour. I knead the dough in a good lump that does not stick to hands, and I laid it on the work surface. Outwardly get excellent dough, but it is not yet ready for the interlayer.

And here is proof. Raise a thin layer of dough up and "check it to light." It is loose and begins to tear. This suggests that it is necessary to give elasticity and smoothness.

We start knead the dough on the work surface folding method. You can not miss the dough through the fingers. On average, it takes 10-12 minutes. Readiness test "check into the light": we lifted a thin layer up and see that it is a beautiful smooth texture, translucent to light, and most importantly - it does not break. Now the dough has the correct texture and is ready for the next step.

Wrap yeast dough for croissants in plastic wrap, but not too tightly. It is necessary to leave room for a larger view. You can just put it in the net bag. Remove the dough in a refrigerator for 5 hours.

Time has passed, and we pull out the dough for croissants from the refrigerator. It slightly increased in volume.

It's time to make a yeast dough puff. Butter dough layer divide into 7 equal parts. Work surface lightly with flour podpylyaem and spread the dough on it. Unroll it in a rectangular formation. 2/3 lubricates test surface one part oil. Fold the dough three times. First, wrap the edge not missed a test, and put the edge of missed it.

Put the dough on a cutting board with plastic wrap and wrap it. On a small piece of paper I draw a stick that says that this is the first layer. In each subsequent layer dorisovyvat one stick. Thus, I mark layer number. This is not necessary. Just to work very convenient. Send the dough in a freezer for 15 minutes. The photo shows the second layer.

At each subsequent layer of the dough increases slightly in volume. When rolling out the next layer, the dough is spread on the work surface (podpylyaem flour) in length ahead and unroll it. Again lubricates 2/3 test surface, down three times. With this rolling out and the interlayer, the dough will constantly change its direction and thereby get a good layer. The photo shows how sheeted layers together.

Continue sandwiching the dough up to the seventh, the last level. Notice how increased puff pastry croissant, although we stand it in the freezer.

If you are not going to use immediately ready dough, divide it on the dates of your portions, wrap in foil and freeze. I'm going to use it as soon as it is ready. And so, the final stage of preparation of the test: after the seventh layer of dough wrap in foil and put them in the fridge for 12 hours. See how it is now grown in volume.