Butter Croissants recipe
450 g flour
vegetable oil 20 g
8 g yeast
5 g salt
eggs 2 pcs.
1 Pour the yeast slightly warm water, let stand for 10 minutes, stir.
2 Sift the flour mound on the table, chop or knead with your hands with oil. Add the egg, add sugar and salt, mix, combine yeast, knead the dough.
Pour 3 table with flour, roll out the dough into a reservoir, spread 2/3 of the surface of the oil retreated from the edge of 3 cm, with cover on both sides of ungreased part. The edges of the dough carefully close up the hands, or when rolling out the oil can get out.
4 Roll out the dough into a reservoir, repeat the folding-rolling three times, after each clean folding the dough in the fridge for half an hour.
5 Roll out the chilled dough into a rectangle, cover with a towel and let stand for 10 minutes. Cut the seam in half and then each — 8 triangles with the base of a little more than 10 centimeters.
6 Close the triangles in the form of a croissant, shift on the prepared baking sheet (the tip should be at the bottom), slightly bend the ends of the bagel to the center, lay at a distance of 5 cm from each other, brush the top lightly Loose egg cover, not to zavetrelis towel and let stand for minutes 40.
7 Bake the croissants at home in a pre-heated 220 degree oven until the third hour.