Post by Silly Yak on Feb 23, 2011 9:58:44 GMT
by Jerry » Wed Apr 16, 2003 5:46 pm
500g g.f. white flour.For chocolate croissants use 25g cocoa for 25g flour.
1 teaspoon xanthan gum or an egg white
225g unsalted butter
pinch of salt
1/2 pint water and milk mixed luke warm
sachet easy bake yeast
1 egg for egg wash
Method
A food processor makes dough really quickly! thats what I would use!
1. Preheat oven temperature to 200C/400F/Gas 6.
2. Sift g.f.flour into a bowl +xanthan gum, cut butter into small pieces, add a pinch of salt, yeast and with a pallet knife cut in water and milk. This makes a horrible sticky mess but turn onto a lightly floured table and carefully knead to make a cohesive dough.
3. Shape mixture into a rectangle and roll out to approximately 30cmx20cm/12inx8in. Fold over the top third, fold up the bottom third, seal each side with the side of your hand, then put into a plastic bag and chill for 30 minutes. Turn 90 degrees and roll again to another rectangle. Fold up bottom third and seal with the side of your hand. Chill as before for 30 minutes. Repeat two more times, chilling 30 minutes between each rolling. Return to plastic bag and refrigerate for an hour.
4. Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 12 triangles. Then from the widest edge of the triangle, roll up tightly and place in a crescent shape on a tray. Beat egg for egg wash and with care, egg wash croissant. Make sure you do not go over a cut edge with egg wash. This will stop them from rising properly if desired.
5. When frozen take off the tray and put into a plastic bag.
6. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risenJerry
500g g.f. white flour.For chocolate croissants use 25g cocoa for 25g flour.
1 teaspoon xanthan gum or an egg white
225g unsalted butter
pinch of salt
1/2 pint water and milk mixed luke warm
sachet easy bake yeast
1 egg for egg wash
Method
A food processor makes dough really quickly! thats what I would use!
1. Preheat oven temperature to 200C/400F/Gas 6.
2. Sift g.f.flour into a bowl +xanthan gum, cut butter into small pieces, add a pinch of salt, yeast and with a pallet knife cut in water and milk. This makes a horrible sticky mess but turn onto a lightly floured table and carefully knead to make a cohesive dough.
3. Shape mixture into a rectangle and roll out to approximately 30cmx20cm/12inx8in. Fold over the top third, fold up the bottom third, seal each side with the side of your hand, then put into a plastic bag and chill for 30 minutes. Turn 90 degrees and roll again to another rectangle. Fold up bottom third and seal with the side of your hand. Chill as before for 30 minutes. Repeat two more times, chilling 30 minutes between each rolling. Return to plastic bag and refrigerate for an hour.
4. Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 12 triangles. Then from the widest edge of the triangle, roll up tightly and place in a crescent shape on a tray. Beat egg for egg wash and with care, egg wash croissant. Make sure you do not go over a cut edge with egg wash. This will stop them from rising properly if desired.
5. When frozen take off the tray and put into a plastic bag.
6. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risenJerry