| |
croissant
|
S.No. |
Ingredients |
Quantity |
|
1 |
Refined flour |
350 gm |
|
2 |
Fat |
175 gm |
|
3 |
Yeast |
15 gm |
|
4 |
Sugar |
12 gm |
|
5 |
Salt |
5 gm |
|
6 |
Water |
Article I.
30 ml
|
Method :
-
Sieve flour with salt.
-
Add to the yeast and a
little luke warm
milk and make a dough.
-
Chilled for 45 minutes.
-
After that roll on a floured surface.
-
Apply soft butter on
half of the rolled dough and fold in.
-
Roll again and repeat
the process for 2-3 times.
-
Refrigerate for 2 hrs.
-
Cut into triangles and
shape and brush with egg glaze.
-
Bake in oven at 225°C
for 2 mins. than
reduce the temperature to 100°C and bake for another 10-12 minutes.
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