Without fail making ultimate California Farm Croissants (they are bigger!) easy, bouncy, practical.
Good Evening every body, at this time you get present recipe California Farm Croissants (they are bigger!) with 19 ingredients and 2 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 2 stages of easy cooking California Farm Croissants (they are bigger!).
Ingredients for California Farm Croissants (they are bigger!)
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Needed 2 : fresh farm eggs.
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Needed 454 ml : cold water.
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Prepare 25 grams : sugar.
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Prepare 2 : and 1/4 teaspoons of dry yeast.
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Prepare 362 grams : all-purpose flour.
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Needed : Whip a froth from above: about four minutes.
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Prepare : Make the dough: about eight minutes.
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Needed 71 grams : full milk powder (Amazon).
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Prepare 300 grams : all-purpose flour.
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Needed 2 tablespoons : butter, melted.
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Prepare 25 grams : sugar.
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Needed Teaspoon : salt.
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Prepare : Add to froth, knead 8 minutes till elastic and sticky.
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Needed : Empty onto wax paper, top with wax paper, roll flat to about 8” x 8”.
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Needed : Put in gallon freezer bag, Freeze an hour, store in fridge overnight.
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Prepare : Prepare the butter: about two minutes.
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Needed : Weight the dough, take one third of the weight, (about a pound) in unsalted butter.
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Needed : Roll butter between two sheets of wax paper to about 8” x 8” square, put in fridge in gallon freezer bag overnight.
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Prepare : Freeze the tile night before.
If all ingredients California Farm Croissants (they are bigger!) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking California Farm Croissants (they are bigger!)
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Roll dough out on 16” x 16” frozen tile dusted with flour Center butter on top of dough Fold dough over butter Roll out to 16” x 16” Fold side edges inward till they touch Fold top edge and bottom edge till they touch Roll out to 16” x 16”, rest in cold oven on mexican tile, one hour. Repeat, rest one hour. Repeat, rest one hour. Roll dough out to 16” x 12” Make 4 squares, 4” x 12” Cut in half, 4” x 6” you got eight squares now..
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Cut each square on the diagonal, you got 16 pizza shaped slices. Roll the widest end towards the tip, lay tip down on mexican tile Rise two hours in cold oven. They will double in size to 6”x4”. Put glass measuring cup in oven with warm water Preheat oven to 375 degrees. Brush croissant dough rolls with beaten egg, put in oven, bake 20 minutes. Freeze unused croissants. Put frozen croissant in cold oven, turn to 375F, when oven reaches temp, turn off, and eat croissant..
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