How many times have you eating a nice croissant, even if you have already had breakfast? I think they are among the most delicious desserts to be proposed to the table, and why not, even for a picnic. For this reason I decided to participate in the contest PicNic by the blog Kitchen Pinching with the recipe for croissants browsed, lactose-free.
Recipe croissants browsed
INGREDIENTS
- 275 grams of flour 00
- 275 grams of flour Manitoba
- 90 grams of sugar
- 115 grams of milk free lactose
- 2 eggs
- Grated lemon peel
- 15 grams of fresh yeast
- 170 grams of cold water
- 30 grams of butter at room temperature free lactose
- 290 grams of butter free lactose
HOW TO DO
- Combine the flour in a bowl after being sieved;
- In the bowl of kitchen robot, put the water, yeast chopped and only 150 grams of flour;
- Knead to mix well, cover with plastic wrap and then allow to rise for 1 hour;
- Operate again with the kitchen robot and add 3 tablespoons flour, 1 egg yolk and once absorbed add the sugar;
- Then alternate flour and milk until they are exhausted and the dough is smooth and elastic;
- Put your dough on the pastry board, add in the center 30 grams of butter and grated lemon peel and then knead by hand for 20 minutes;
- Cover with plastic wrap and then allow to rise for 1 hour;
- A few minutes before you take the dough, spread the butter with the help of two sheets of parchment paper and a rolling pin;
- Get a rectangle about 25×20 inches and then you will have to superimpose it (pay attention ’cause the butter will not too soft) on the dough stretched (40 x 20 inches);
- Leave free from butter the top of the dough and then fold on the butter the top of the dough and then the other part of dough;
- Put it for 10 minutes in the fridge with plastic wrap;
- Roll out the dough with the bottom side front of me and the side of “book” on the right and a thickness of 8 mm;
- Fold the bottom and then the top of the dough and put in the fridge for 40 minutes, covering with plastic wrap;
- Repeat this operation two more times;
- Roll out the dough in a rectangle from which to derive the isosceles triangles with base of 9 cm;
- Proceed to the realization a cut at the base of them and then realize the croissant;
- Cover and let rise for 2 hours and a half;
- Brush with egg and bake for the first 5 minutes at 200 ° C fan oven and then reduce to 180 ° C convection oven until you get the golden croissant browsed;
This is my recipe for the contest PicNic by Kitchen Pinching!
