Croissants, How to make them in an easier and cheaper way. I share with you a recipe for Croissants or Croissants that is easier and cheaper than the one we are used to since we will not use as much butter and they are just as delicious with a crispy, golden layer and a very soft and fluffy filling, I loved Chocolate fillings but you can fill them with cheese, ham, sausages or without filling so that when you take them out of the oven everyone puts what they like the most. So if you have wondered how to make easy, simple and delicious Croissants or Croissants, this recipe will help you, I hope you enjoy it.
00:00 Intro.
00:34 Preparing the Preferment for the Bread.
01:19 Preparing the Dough for the Bread.
03:58 How to Knead and Knead time for a Bread.
05:21 First rest.
06:01 Forming the puff pastry layers.
10:10 Second rest for the Layers (Optional).
10:45 Forming the Crescents or Little Horns.
14:10 Third Rest, Temperature and Baking Time.
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⏩Ingredients for the Croissants 60% Hydration (8 to 16 Pieces):
500 gr of All-purpose Flour (4 Flush Cups).
80 ml of Warm Water (1/3 of Cup).
90 to 140 ml of Warm Milk (1/2 Cup + or - 1 to 3 Tbsp, I use 125 ml of milk).
2 Eggs (eggs with shell weigh 120 g, 100 ml of liquids).
6 grams of dry yeast (2 level tsp).
10 grams of Salt (2 tsp level).
42 gr of Sugar (1 Tbsp or 12 gr for Activate yeast and 30 gr more for the dough).
60 gr of Oil (I used light olive oil, you can use unsalted butter)
125 gr of Unsalted butter (Softened).
1/2 tsp Apple Cider Vinegar (Totally optional and only if you use all-purpose flour).
1 Egg + 1 tsp of Milk + 1 Pinch of Salt + 1 Pinch of Sugar to Varnish.
⏩Tips and recommendations:
1. I use all-purpose flour with 9.8 grams of Proteins. Not all flours are same. You may need to adjust the amount of milk. Just remember how your dough should feel, moist and somewhat sticky. It should not feel dry.
2. Let your dough rest to double its size. It will be ready when you gently press with your fingertip, and the indent springs back very slowly.
3. I put dough in refrigerator for half an hour to make the bread more crisp. If its really hot where you live, then I recommend you also to leave the crossaints once are shapped in refrigerator to double in size. It will take longer time to be ready, but the dough will not absorb too much butter.
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