Hello everyone today I want proposing a special recipe! Magic coissant!
I can guarantee that they are really very good !!
Important before starting: set the temperature of the refrigerator between 4 ° / 6 °
Ingredients:
275 gr flour Manitoba
275 grams of flour 00
15 grams of fresh yeast
10 g salt
90 grams of sugar
1 egg yolk
170 grams of water
115/125 grams of milk
30 g butter
Aromas:
1 grated orange peel (or lemon)
1 tablespoon rum
1 teaspoon vanilla extract
Furthermore:
290 g butter for "rounds"
1 egg for brushing
Method:
Prepare a poolish with 170 grams of water where you will be melted yeast and 150 grams of flour taken from the total, stirring just enough to combine. Cover with plastic wrap and let stand 1 hour.
Pour poolish in the planetary along with 2 or 3 tablespoons of flour, and knead with the hook K or leaf. Add the yolk to absorb and add half the sugar. Absorption even incorporating a little flour, until absorbed, add the remaining sugar and mix well.
Continue with milk and flour until exhausted, add the salt and knead well until the dough is smooth and elastic. Add the spices, a little butter at a time and string, ending with the hook hooked. If you do it by hand, it will take at least 20-25 minutes.
Place in a bowl, cover with plastic wrap and refrigerate for 1 hour.
About 10 minutes before you cough up the dough, take the butter, place it between two sheets of parchment paper with a rolling pin and helping beating, take it to a 26x20 cm rectangle. It 'important that the butter, during handling, keep the consistency of modeling clay, play dough.
Now cough up the dough with a rolling pin, roll it out in a 38x22 cm rectangle.
1. Take the butter and place it on the dough rectangle, it must occupy the lower 2/3 of this, being careful to leave 1 cm. Free side.
2. Fold in the butter the top of the dough.
3. Overlap time on this, the part covered by the butter mixture.
Place in refrigerator for 10 minutes, the dough obtained.
Pull it out of the refrigerator and place the "package" in front of you, making sure that the open end is on your right.
4. Tap now with a rolling pin, the dough so as to distribute the butter evenly, and, at the same time spread in a rectangle with the short side in front of you, to a thickness of about 7/8 mm.
5. Fold the center before the bottom of the pastry strip.
6. Then the upper edge.
7. Turn the dough 90 degrees always with the open side to the right. Cover with plastic wrap and place on a tray in the refrigerator for 40 minutes.
8. We did the 1st turn.
Pull out of the fridge and do other two folds following the steps 4-7.
The 3rd and last fold, even place in refrigerator for 40 minutes.
1. Take out the package from the fridge and roll it out into a long and narrow rectangle, 7 mm high. This time work it only in the sense of the length.
2. Cut of isosceles triangles with a sharp knife to have a base of 9 cm. and a height of 15 cm. about.
3. Drill a 1 cm cut and half approximately in the center of the base.
4. Shape the croissants and gently pulling it gently with your hands, the longer the more laps triangle they can do and is aesthetically more beautiful. You start to wrap cramped, starting from the base to the tip and widening the cut.
5. The tip makes sure to make it happen on the front and under the croissant, otherwise in yeast or baking rises.
After rolled, slightly bend the side tips towards you.
At this point we have two roads:
1. Place the croissants on a baking tray covered with parchment paper, cover with foil and wait until doubled, about 2 hours and 45 minutes at 20 °.
Brush then beaten egg, sprinkle with sugar and bake at 220 ° static for 5 minutes. Then lower the oven temperature to 190 degrees and continue until cooked, about 9 minutes, until they are a beautiful dark blond.
Or it ventilated at 200 ° for 5 minutes and then continue at 180 ° until golden.
2. Place them on a tray, put them in the freezer and, once frozen, put in a bag for food. When you want to cook, simply pull them out 6 hours before, and continue as above.
Sprinkle with powdered sugar!