This week I was busy among the frustrated intents of making a good croisssant.
Everything began when I visited Zuccheriera, the blog moderated by the very amusing Cannella an Italian woman residing in
I want to make croissant a while ago and take advantage of the suggestion. I made a brief investigation of recipes and I knew the legend of a Invention of the croissant. It was in
night and they took the noise. The bakers alerted to the army of what wanted to make the Turks. The emperor Humberto the first, grateful, grants honors to the bakers and these in recognition creates two rolls: the emperor and another in half moon shaped, to make fun with the Turks. That they had an half moon like banner. From that time croissant would invade the world until
Here this recipe of the last that I made, but even this way they still, were not slight and crispy.
Some told me that the butter had no addition of water and that it also depends on the flour that is used; I used two types of flour one for the breads and the common flour. Not I accuse the flour because the flour of
: 350g of common flour
¼ liter water
For each kilo of dough, 350g of butter to make the puff-pastry
Mix all ingredients unless the yeast and the butter for the puff-pastry.
When finish knead put the yeast diluted in some water, and finish kneading
To allow to rest for half hour
Finally to make the puff-pastry like made the puff-pastry dough. Put the butter in the mean and close well with the purpose that the butter doesn't escape. Open a rectangle, to catch the superior part of the rectangle and to bend it until ¼. Catch the inferior other part of the rectangle and to bend it for on the previous one. Take to the refrigerator for 20 minutes; open up again in rectangle and to repeat the operation 5 times.
Cut triangles and give it the shape. Paint with an egg yolk. Leave that it grows in temperature among the 30 to 35th C with 60 %s of the humidity, it means, put a damp (warm water) dishcloth on them, and bake with temperature of