Croissants

Ingredients

The most important thing in the crossover is that it is very boorish before it enters the oven and the oven is at 220 ° C. It is high, and it is not much time in the oven. Once the color is white, the level of the floor is to be taken out of the oven immediately.

• 4 cups fine white flour or quetta
• 6 tablespoons powdered milk (not replaced with liquid)
• 2 tablespoons baking powder
• 1/2 cup sugar (or less to taste)
• Half teaspoon salt
• One tablespoon of yeast
• One quarter cup of oil
• a cup of water almost warm according to the kneading "because each minute is different from the other"
• Butter plate 200 g

(In the meantime we prepare a board we collect with some Almtazin and press them individually to become one tablet and put them in tarpaulins and put them in the refrigerator to cool again).

How to prepare

1 - Take the flour, add all the dry ingredients and then make a hole in the center of the flour
2 - Put the oil in the hole and rub the fingers, try to raise your hands during the kneading to the top to enter the air for the dough
3 - Make a second hole and put the warm water gradually and after each add after the dough until you have a soft and cohesive paste
4 - Leave the dough fermentation and rise for about an hour in a warm place
The method of paste after the individual:
1 - After brewing the dough as a large circle
2 - and put in half the butter solid, and the cut on the half and equal to the butter should not be completely rigid from the freezer so as not to tear the dough, but must be soft but cool, and the cutter on the half circle
3 - Fold the other half of the dough to form a half-circle and tried to cover this half of the folded until you pray to the parties and all the air out of the dough and the hands well, and if you get butter during the process of removing the air is no problem
4 - leave the dough a little in the dish and covered and then returned to the individual, and then fold it and her hands
5 - Repeat the process for only three times and do not wait between each time, as if you skimmed the butter in the dough in a way this fold and the individual

1. After finishing the individual folding process, leave the dough for about a quarter of an hour
   7 - Cut the dough with the knife for four quarters, you will notice that the dough has become layers in front of you without any effort
   8 - Take each quarter and individual again as a large circle and national divide them in the form of triangles using the knife or the dough cutter
   9 - Take one of the triangles and roll starting from the base to reach the tip and be wrapped gently without severe pressure ..

Cover the face

1 - Combine the amounts of coverage and lower the croissants after it is packed in Chinese with oil, the result will be better than the use of eggs
2 - Let it bloom
3 - Bake in the oven and feet