I made some Croissants at the weekend, i had a recipe which a friend had used before and they came out perfectly, mine however....well lets just say if anyone needs any bricks for extending their houses etc give me a bell!
Does anyone have any sure recipes or tips for making light and fluffy croissants??
2006-07-30 22:16:40 · 6 answers · asked by emma s 2 in Food & Drink ➔ Cooking & Recipes
Oven was on just under 200deg for the full time and they were put n when the oven was at full heat.
2006-07-30 22:25:40 · update #1
It is the correct spelling. :-)
With croissants, the two most important things are preparing the mixture and the baking. I'm sure that your friend's recipe is fine in terms of the quantities of ingredients. You really need to make sure that your yeast is working - did the mixture rise? Make sure that you are not using water that is too hot or too cold.
If your croissants turned out looking right, but being really crispy instead of light and fluffy, that's a baking problem, or an overbaking problem. Do you have a fan-assisted oven, or does your oven get hotter than it's set to? If you don't know how to adjust, you just need to do it by trial and error - set it a little lower, and/or decrease the cooking time. As soon as the croissants are golden they should be ready.
2006-07-30 22:31:45 · answer #1 · answered by Graham I 6 · 20⤊ 4⤋
CROISSANTS a million c Milk a million T. Butter 1T.Sugar a million t sp. Salt a million pk Dry yeast a million/4 c heat water 2 ½ c Unbleached flour a million c Butter -- chilly combine MILK, first quantity of butter, sugar and salt in a small pot and positioned across to a boil over severe warmth. at this time eliminate from the warmth and enable stand to room temperature. meanwhile, dissolve the yeast in the water and upload it to the milk. place the liquid in a mixer and upload the flour. using the dough hook, mixture until the dough is elastic. it extremely is going to be sticky. place in a bowl, conceal and enable upward push until double in bulk, some million a million/2 hours. place in refrigerator and kick back for half-hour. meanwhile, soften the the rest chilly butter via pounding with a rolling pin. Roll the dough on a floured board to type a a million/4-inch thick rectangle. unfold the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the midsection third. Then fold the lowest a million/3 over the doubled element. Swing the dough around 1 / 4 turn, it extremely is, deliver east to south. Roll it returned right into a a million/4-inch thick rectangular. Fold returned in thirds. conceal the dough and place in the refrigerator for 2 hours. while the dough is chilled, eliminate from the refrigerator and repeat the folding and turning two times extra. Then roll the dough to a million/4-inch thickness returned. decrease the dough into 3-inch squares and decrease the squares on the unfairness to type 2 triangles. Roll each and every triangle commencing up with the huge edge, then shape the rolls into crescents. kick back for half-hour in the refrigerator until now baking. Preheat oven to 400F. Bake for 10 minutes. shrink warmth to 350F and proceed to bake yet another quarter-hour.
2016-12-14 16:42:23 · answer #2 · answered by byro 4 · 0⤊ 0⤋
Yep, buy the Pilsbury ones in Tescos that are in a little carton (in the chiller cabinets). They just need putting in the oven and they come out beautifully!!
2006-07-30 22:21:47 · answer #3 · answered by KizzyB 2 · 0⤊ 0⤋
check your oven temp by placing a termometer in it you can buy oven safe themometers at moast grocery stores .some ovens arnt true to temp
2006-07-31 00:13:37 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Ah bless. I find that if you go to any major supermarket, they have delicious fresh crossants for sale!
2006-07-30 22:21:26 · answer #5 · answered by Roxy 6 · 0⤊ 0⤋
it really does depend on your oven and how hot it gets and stays.
2006-07-30 22:23:50 · answer #6 · answered by minerva 7 · 0⤊ 0⤋