Croissants and pains au
It 'the same mixture of "Briochona New Year." You'll find it often in my recipes because it is fairly easy and sure result. I will propose to the bread machine. With this recipe you can make croissants and pains au. The cakes with yeast are light, flaky and have a delicate taste. Too bad that they last for a day at most. It may, however, to have them ready to freeze already cooked for breakfast, snack for e. ..
Ingredients (N: 12 cornetti e 8 saccottini)
- Manitoba 500 gr 200 gr 37 gr yeast beer warm water 75 g soft butter 70 g for the second mix 2 egg yolks 25 g lard, 8 g sugar, salt 50
Process
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I put in the bread machine all the ingredients except butter and salt, leavening dough and start the program.
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When the machine starts to knead the bread quickly add the butter - 75 grams - and salt.
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Refrigerate 2 hours or overnight. If I leave only 2 hours in refrigerator before using it looks 15 ', if I leave it all night aspect 30'.
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I put the butter - 70 g - between two sheets of parchment paper and hand with a rolling pin to make it pliable.
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I put out a rectangle 2 cm high, put the butter into three parts and bend, stretch and fold the rectangle into three parts. I help with the rolling pin.
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I repeat this again.
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I put in the fridge for 15-20 '.
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Roll out the dough 3-4 mm high, cut in a triangle and form the croissants, cut in rectangles put the filling and form, closing the book, the pains au.
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I put on the baking sheet with parchment paper and brush with beaten egg and milk and I rise 40 -50 'doubling up sheets covered with plastic food.
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Bake 200-220 ° 10-15 '. You can stuff it before or after cooking.
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I put on a wire rack to cool.
