Croissant. The croissants were light flaky and tastes great. I used a little more flour as well used pastry four instead of all-purpose. It made them a little more lighter.
The dough is layered with butter, rolled and folded several times in succession. Croissant definition is – a flaky rich crescent-shaped roll. Unlike most yeasted doughs that require warm liquid to activate the yeast, you're going to use cold milk. You can have Croissant using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Croissant
- You need 2 cups of maida.
- Prepare 2 tbs of yeast.
- You need 1 tsp of salt.
- It’s 1 tsp of sugar.
- It’s 1 cup of warm milk.
- Prepare 2 tbs of oil.
- You need 1 of full fat butter.
- Prepare 2,3 tbs of warm water for kneading the dough.
The yeast will work its magic later on in the recipe. In the beginning steps of croissants, the dough should always be cold. Butter a large bowl; set aside. Scatter over raisins, then shape and bake.
- Pre heat the oven at 180° for 10mints..
- Take a bowl add maida in it then add sugar, salt yeast and warm milk now knead the dough gently and add water time to time if it's in need. Cove it for an hour or so let it rise make small small balls of it now take a rolling pin and make roti out of it and in between every roti spread butter. Butter should be in room temperature make about 10,12 layers of it then take a rolling pin and make a big roti of it then.
- Cut them in triangle shapes and then roll it from 1side to shape it in a croissant then put them in a baking try.
- Brush egg wash on them and put it in the oven for 20mint your delicious finger licking croissant are ready to eat enjoy.
Cheese & ham: Lay a slice of ham and a slice of cheese on top of each triangle of dough and shape as in the recipe. If you have never had a croissant before, boy are you in for a treat! Croissants are a classic French pastry, rolled and shaped into a crescent. They're light and airy, and so buttery, with a hint of sweetness and a little bit of a yeasty, stretchy texture. There's nothing else quite like a croissant!