Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, light and fluffy croissants. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
During the year-long preparation for the competition (where my team won first place), I refined a recipe for light, flavorful, flaky croissants—the best I've ever made. The keys are a pre-fermented dough (also called a sponge), fresh top-quality butter, working the dough on a cool surface, and rolling, turning, and cutting the dough precisely. Great recipe for Light and Fluffy Croissants. I used my bread maker to make these fluffy croissants.
Light and Fluffy Croissants is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Light and Fluffy Croissants is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have light and fluffy croissants using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Light and Fluffy Croissants:
- Take For the batter:
- Prepare 210 grams Bread flour
- Make ready 100 grams Cake flour
- Prepare 133 ml Water
- Make ready 30 grams Egg
- Make ready 20 grams Butter
- Make ready 32 grams Sugar
- Take 8 grams Skim milk powder
- Get 6 grams Salt
- Take 3 1/2 grams Dry yeast
- Make ready Insert Sheet:
- Prepare 130 grams Butter
Laminate your dough for the fluffy look. The lamination technique is a perfect way to create fluffy croissants. In this technique, you can apply butter while making the layers to give it that soft and fluffy look. Make thin sheets of flour to get fluffy croissants.
Steps to make Light and Fluffy Croissants:
- Add all of the batter ingredients into the bread machine and set it to make the dough. Once done, cover it with plastic wrap and let it sit in the refrigerator for 30 minutes.
- Cover the butter insert sheet with cake flour (not included in the ingredients) and roll it out thinly to a 20cm x 30cm shape and once done, chill it in the refrigerator.
- Dust some bread flour onto the counter top and roll out the dough you made in step 1 into a 60cm x 30cm shape. Place the butter from Step 2 onto the center of the dough. Now fold it into three layers.
- Wrap it with plastic wrap and let it chill in the refrigerator for 30 minutes. Then take it out and roll it back out to a 60cm x 30cm shape. Fold it again into three layers and roll it out once again.
- Divide the dough into halves and roll each one into 40cm x 18cm pieces. Then cut them into triangular shapes.
- From the edge, roll them up. Place the seam edge on the bottom because they are going to expand. Make sure to leave space between them.
- Spray water on the surface of the dough and then let the dough rise at 35℃ to 40℃. (Your oven's bread-rising setting.)
- Next, coat the surface of the croissants with a beaten egg (not listed in the ingredients.) Preheat your oven to 180℃, let them bake for 10-15 minutes, and they are done!
- If you gather together all of the dough scraps, you can use it to make mini croissants.
- Ready to serve and ENJOY!
In this technique, you can apply butter while making the layers to give it that soft and fluffy look. Make thin sheets of flour to get fluffy croissants. These croissants definitely look light, flaky and delicious Phi! Homemade puff pastry IS the best, I can't wait to make all sorts of fun baked goods with it in the future! Meg @ The Housewife in Training Files says.
So that is going to wrap it up with this special food light and fluffy croissants recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
