Why is my croissant dough sticky
Make croissants yourself: easy recipe in 7 steps
2.1. Step 1: prepare the dough
For better processing, take the yeast and butter out of the refrigerator beforehand and warm up to room temperature. Pour lukewarm water into a mixing vessel and crumble the yeast into it. Then stir until the yeast is completely dissolved is.
Put the flour in a large bowl and mix with the salt and sugar. Then a Deepening the flour mixture to press.
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Dissolve the yeast in lukewarm water.
Mix the flour with the salt and sugar.
2.2. Step 2: stir the batter
Pour the dissolved yeast into the well and mix everything well until one homogeneous, sticky dough mass arises. Cover the dough with a kitchen towel and set aside.
The raw dough without butter is also suitable for baking bread. Instructions on how to bake bread yourself can be found here at heimwerker.de. For the croissant dough, butter is added in the next step.
Tip: A food processor is ideal as a kitchen aid for mixing dough and there are also recipes for the Thermomix for baking croissants yourself.
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Empty the yeast dissolved in the water into the well.
Mix the flour and yeast to a homogeneous mass.
2.3. Step 3: Shape the butter into a plate
Place the softened butter in the middle of a piece of baking paper. Fold the parchment paper around the butter so that a A4 sized package arises.
Turn the butter packet and knock it flat on a wooden board with a rolling pin.
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Then roll out into the corners into a square plate. Put the butter plate together with the batter in the refrigerator for half an hour.
Shape the butter into a sheet with a rolling pin.
Put the butter in a A4 sized parchment paper.
2.4. Step 4: combine the dough with the butter
After the rest period, sprinkle a work surface with flour and roll out the dough as square as possible. The dough should be a little more than twice the size of the butter plate.
Tip: To prevent the dough from sticking to the worktop or the rolling pin, both dust with flour over and over again.
Brush the excess flour off the dough. The Place the butter on one half of the rolled out dough and fold the other half over it. Press the dough together a little at the edges so that the butter does not ooze out.
Roll the yeast dough with the enclosed butter again with the rolling pin.
Place the butter on one half of the rolled out dough.
Place the other side of the batter over the butter.
2.5. Step 5: Put the dough together and let it rest
Now fold the rolled out dough into a packet. To do this, first lay the long sides inwards, then fold in the outer edges and Fold into a package about DIN A5.
The Wrap the pastry pack in wrapping paper and again Rest in the refrigerator for half an hour to let. After the resting time, roll out the dough again, fold it into a new package and wrap it in wrapping paper and cool for 30 minutes.
In total, the dough is re-folded at least three times and refrigerated for about half an hour, because the secret of the crispy shell and the airy, buttery interior lies in the multiple folds and letting the dough rest.
First, place the outer edges of the dough inwards.
Then fold it into a DIN A5 package and wrap it in baking paper.
Tip for freezing croissants: The finished dough packets are ideal for freezing and storing. Instead of baking paper, simply wrap the croissant dough in cling film and put it in the freezer.
2.6. Step 6: cut out triangles
Make the dough again Roll out as square as possible. For straight edges, cut the edges of the dough with a sharp knife or a pizza cutter.
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Then divide the square into triangles. For the first triangle, cut into the dough at an angle, starting from one corner and proceeding to create 6 adjacent triangles of equal size. If you want it to be quick, you can bake croissants yourself from ready-made puff pastry. Then just roll out the finished dough and cut into triangles. Please note the information on the packaging for the baking time.
Tip: You can bake apple pockets or a small yeast plait from the leftover dough from the cut edge.
Roll out the dough into a square shape and cut into triangles.
Cut into the dough opposite the tip.
2.7. Step 7: shape and bake croissants
Detach the triangles and make a small incision on the straight side opposite the tip. For filled croissants, cover or brush the dough with the desired ingredients (see ideas for delicious fillings).
Roll the side with the incision towards the tip into a croissant. Pull the side corners slightly outwards. Bend the pastry into a semicircular shape and place on a baking sheet with parchment paper.
The croissants Bake at 190 degrees for 15-20 minutes on the lower level in the oven. If the baked goods darken too quickly, place baking paper over the pieces.
Bake croissants at 190 degrees for 15-20 minutes.
Roll up the incised side towards the tip.
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