Croissant

Name: Croissant
Total time: 14400 s
Yield: 6 to 8 servings
Cuisine: Pakistani
Ingredients: 500 grm, flour (maida); 100 grm, icing sugar; 1/2 tesp, salt; 100 grm, butter; 10 grm, yeast; 140 ml,milk(chilled); 120 ml,water(chilled); 250 grm, butter (for folding)

Haya Ali @s_baker

Lahore

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#crl
اَلسَلامُ عَلَيْكُم وَرَحْمَةُ اَللهِ وَبَرَكاتُهُ
Today's recipe 👇👇👇
Croissant
Danish pastry or croissant
Bail same puff pastry jesi lekin recipe mein faraq.
Yeast based recipe. Yeast ae jis mein wo bread mein ati hai.
Is mein Thora sa faraq hoga. Is recipe mein Maine thanda pani use kiya hai.
Thanda pani use karne ka maqsad yeast ko active hone se rokna hai.
Is recipe mein jab taq bail mukammal nahi ho jati yeast ko active nahi hone Dena aur yehi is recipe ka pehla challenge hai😜😜😜.
Isko rest bhi dain ge 1 hr ki rest Har bail k baad ya Kam se Kam 30 minutes to zaroor.
Sawal ae ga kuch ka shayad k rest se proof ho jae ga, nahi dete, ache nahi bante wagera wagera to esa kuch nahi hota.
Recipe to tips ko follow karain.
Baqi tajurba apna sab share kar sakte hain 😁😁😁.
Thande pani se dough banane aur fridge mein rest Dene ka maqsad hi yeast ko active hone se rokna hai.
Agar ap rest nahi dete aur bail kar hi chorte hain to croissant ban jate hain lekin us se iska jo jal hai puff pastry jesa wo nahi Banta ache se.

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Ingredients

4 hrs

6 to 8 servings

500grm, flour (maida)
100grm, icing sugar
1/2tesp, salt
100grm, butter
10grm, yeast
140ml,milk(chilled)
120ml,water(chilled)
250grm, butter (for folding)

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Steps

4 hrs

1

Take a large bowl, putt all ingredients, flour (maida), icing sugar,
2

Salt, yeast, milk, water and 100grm, butter
3

And make a soft dough.
4

Now leave it for at least 30 minutes in fridge.
5

After 30 minutes roll the dough with rolling pin. Place the square of butter on top of the dough. Fold the corners of the dough over the butter so they meet in the middle. Pinch to seal.
6

Shown as in pictures.
7

Flour the work surface lightly and flip the Unipuff package over so the seams are down.Roll it out to a rectangle.
8

Fold the top third over the bottom third, and the bottom over the top third, like a letter
9

Rotate the folded dough so it looks like a book about to be opened. Then rest it for 30 minutes in fridge.
10

After 30 minutes roll it again as before.
11

Shown as in picture. Then rest it again for 30 minutes in fridge.
12

After 30 minutes roll the dough.
13

Cut dough in triangle shape as well as roll and twist and lock these shapes. Leave it in warm place for proofing for 2 hrs.
14

After proofing, apply egg wash and bake in preheated oven for 25 to 30 minutes on 180c.

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Haya Ali @s_baker

on March 25, 2022 18:11

Lahore

اسلام علیکم ورحمتہ اللہْThis is Haya Ali. I'm here to help people who want to learn cooking and baking. I'll upload many recipes in the easiest way how to cook and bake all types of cuisine. I love to make food. I create many recipes with my own. I'm baking expert. Baking is my passion. If You Like My Work So Hit On Like Button and share my work with friends.Follow me for more amazing recipes.Thank you so much. CHEF HAYA ALI