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Yummy all butter Croissants, Ideal for breakfast, served warm from the oven with a cup of fresh Coffee.
To make 12 Croissants you will need... 8 oz (225 g) Plain Flour 8 oz (225 g) Strong Bread Flour 7 oz (200 g) Butter 1 Medium size Egg 1 Sachet of Qui...
To activate the yeast, the water needs to be around 95 Fahrenheit (35 Celsius), you can get this temperature by microwaving tap water for about 40 sec...
Place all the flour (8 oz (225 g) Plain and 8 oz (225 g) Strong) in the mixing bowl along with 1 oz (30 g) of the butter and the teaspoon of salt. The...
Beat the egg in a small bowl or cup until the white and yoke are combined. Make a well in the centre of the flour/butter mixture and pour the egg in....
By now the the Yeast mixture should have frothed up. Make a new well and pour in the yeast mixture, then proceed in just the same way as after adding...
Add the water a bit at a time until the dough has the same consistency as the raw butter, you won't always need to use all the water, it will depend o...
The dough should have approximately doubled in size.
If you have plenty of space then you will be able to roll all the dough in one batch, but if you don't have so much, you will need to divide the dough...
If you have split your dough and butter into smaller batches, you will need to perform (and keep track of!) the layering and folding stages for each o...
Roll the layered dough out until it is about the same size and thickness as it was when the butter was placed on top, but rotated by 90 degrees. Makin...
Each croissant is made by rolling up a triangular piece of dough, how you make the triangles depends on how many croissants you are making from each b...
If the triangles have shrunk after being cut, or seem to be too small to roll-up, you can roll them out a bit more, or stretch them, but be careful no...
If you have added up all the time that the dough has been rising, or resting in the fridge, you will have realised that this process has taken many ho...
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Posted:Feb 8, 2007
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