Secrets of a good housewife: how to bake a croissant?

A classic croissant is the progenitor of many varieties of baked goods. Not surprisingly, most housewives are interested in how to bake a croissant. The invention of this confectionery product was not in France, but in Austria. Therefore, below will be considered the Viennese recipe for this batch. But first let's talk about some culinary secrets that will help you achieve success.

How to bake a croissant : secrets of professionals

1) These croissants are prepared from yeast dough, which is sandwiched in oil, folded several times and rolled.

2) To prepare the dough, it is better to use butter with a fat content of not less than 80%.

3) To make homemade croissants turned air, flour should be sifted at least 2 times, so it is saturated with oxygen.

4) Oil and yeast dough should have the same consistency.

5) If desired, one egg can be added to the croissant test. They can also be prepared from a ready-made puff pastry.

6) Before baking, the rolled dough must necessarily be in the refrigerator.

7) The trunks laid on the oiled baking sheet should rise. In addition, before baking they can be lubricated with protein. The distance between the croissants should be 1 cm.

8) Not only fruit and chocolate, but also cottage cheese and vegetables, can serve as a filling for these products.

9) It is worth noting that from the first time croissants may not turn out. After all, the success of their creation largely depends on the proven technology of cooking and the exact observance of the proportions of products. And this often comes with experience.

Croissants puff pastry "Viennese"

• 500 g of flour;
• 80 ml of warm milk;
• 200 g of butter or margarine;
• 15 g dry yeast;
• 30 g of sugar;
• 15 g of salt.

How to bake a croissant ?

First you need to make a spoon. To do this, dilute the yeast in a few tablespoons of milk. It must necessarily be warm. Then add 1/3 of the flour and knead the soft dough. Cover with gum and leave for half an hour. Mix the rest of the flour with half of the butter, sugar, salt and remaining milk. From these ingredients, knead a smooth and elastic dough, combining it with the approached cauldron. Next, give the test the shape of the ball, cover it and put it in a cool place for 2 hours, it's even better to put it on all night in the refrigerator.

After that, roll out the dough with a rectangle, along which to scatter the remains of butter. Then bend the sides of the rectangle in the middle. It is important that when rolling, the oil does not leak out. Then we start to roll out the dough. For this you need to fold it three times and roll it out. Cover the dough with a towel and for 20 minutes. Put it in the refrigerator. Then the dough should be rolled 2 more times. Then roll it out with a rectangle 3 mm thick and divide it into 12 triangles. They will need to be wrapped in rolls. Before you bake a croissant, you need to let him lie on the baking sheet for about 15-20 minutes. During this time, the croissants will rise. We bake the product at 200 °. As a rule, 20 minutes will suffice. A sign of readiness is golden or brown. It is best to serve freshly baked croissants for coffee, tea or cocoa.