Recipe of Homemade California Farm Croissants (they are bigger!)
Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, How to Make Award-winning California Farm Croissants (they are bigger!). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from California Farm Croissants (they are bigger!), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Croissants (they are bigger!) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Croissants (they are bigger!) is 16 large croissants, lunch size. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Croissants (they are bigger!) estimated approx Bake 20 min, Prep night before, roll next morning..
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook California Farm Croissants (they are bigger!) using 21 ingredients and 2 steps. Here is how you can achieve that.
No fresh croissant bakers in rural California........You will need a large mexican floortile from Home Depot, 16” x 12”, that one will fit in your oven and the freezer compartment of your fridge. About $3 . And a rolling pin or an empty wine bottle with the cap, filled with cold water. A measuring cup, and a precision weight scale ( amazon, ten bucks). A little brush to rub eggwhites over the croissants, or use your fingers. A doughmaker helps, or use your hands.
Ingredients and spices that need to be Prepare to make California Farm Croissants (they are bigger!):
- 2 fresh farm eggs
- 454 ml cold water
- 25 grams sugar
- 2 and 1/4 teaspoons of dry yeast
- 362 grams all-purpose flour
- Whip a froth from above: about four minutes
- Make the dough: about eight minutes
- 71 grams full milk powder
- 300 grams all-purpose flour
- 2 tablespoons butter, melted
- 25 grams sugar
- Teaspoon salt
- Add to froth, knead 8 minutes till elastic and sticky
- Empty onto wax paper, top with wax paper, roll flat to about 8” x 8”
- Put in gallon freezer bag, Freeze an hour, store in fridge overnight
- Prepare the butter: about two minutes
- Weight the dough, take one third of the weight, (about a pound) in unsalted butter
- Roll butter between two sheets of wax paper to about 8” x 8” square, put in fridge in gallon freezer bag overnight
- Freeze the tile night before
- Cost
- Flour $1, butter $2.40, eggs 80 cents, milk powder $1, yeast 25 cents, sugar 20 cents, $5.65 total, 35 cents per croissant
Steps to make California Farm Croissants (they are bigger!)
- Roll cold dough out to 12” x 12” on cutting board dusted with flour
Center 8” x 8” square of cold butter on top of dough
Fold edges of dough over butter.
Fold to 4” x8”, roll out to 12” x 12”, rest in cold oven on mexican tile, one hour.
Repeat, rest one hour. Repeat again.
You should now have 24 layers of dough and 24 layers of butter.
Roll dough out to 12” x 12”
Make 4 squares, 6” x 6”
Cut in half, 3” x 6”, you got eight rectangles now.
- Cut each square on the diagonal, you got 16 pizza shaped slices.
Roll the widest end towards the tip, lay tip up on mexican tile
Rise two hours in cold oven. They will double in size to 6”x4”.
Put glass measuring cup in oven with warm water.
Preheat oven to 375F degrees.
Brush top of croissant dough rolls with beaten egg, put back in oven, bake 20 minutes.
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