Lotus Suprгєme Croissant вђ Daphne Van Der Wel Instructions. for the croissant dough. combine the flour, salt, water, milk, yeast, sugar and room temperature butter. make sure to throw the salt on the left side of the bowl and the yeast on the right side. this way the salt does not affect the fermentation process. knead the dough into a ball for 5 minutes. Wrap the dough in foil and put it in the fridge overnight. step 3. the next day place the 125 gram colder butter between foil, and roll it out into a square until it is 1 cm thick. butter 125 grams. step 4. take the dough out of the fridge and roll it out a bit flatter and roll it into four points.
طرز تهیه کروسان نان خوش طعم و مشهور فرانسوی کجارو To keep the pastry shape during baking, place it in an oven safe ramekin or inside of a metal food ring, like you might typically use for eggs. an egg wash is also a good idea to obtain that. From there, take your puff pastry dough and roll it out flat. once you’ve done that, cut rectangular strips that you then roll up in a spiral or circle. place your rolled up dough into either a. Bake your own lotus suprême croissant! they taste so good! and are perfect for a cozy breakfast morning. the best croissants are made by dividing the process over 2 days. make the dough on the first day. on the second day, fold in the butter. if you have any questions, send me a message. Place each spiral croissant in a baking ring on a baking sheet lined with parchment paper, leaving some space between each one. cover the croissants with a clean kitchen towel and let them rise at room temperature for about 1 2 hours, until they're puffy and doubled in size. preheat your oven to 375°f (190°c).
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