New recipes

Fluffy croissants with jam

Fluffy croissants with jam



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Put the yeast in a cup with a teaspoon of sugar and let it liquefy. When it has liquefied, add a little warm milk and 2 tablespoons of flour, mix well and leave it to rise in a place away from electricity.

In a larger bowl, put 600 grams of flour, mayonnaise, yogurt, milk, egg, salt, sugar and lard and knead with your hands until the dough becomes smooth and non-sticky. If you need more flour, add another tablespoon. The dough should be easy to handle and non-sticky. I put 600 gr at the beginning and then I added about 3 tablespoons of flour (it depends on how dry the flour is) and it also depends on how big the spoon with which you measured the lard is.

Cover the bowl with a towel and place it in a place away from the current to grow.

When it has doubled in volume, we divide the crust in two and form a ball.

Spread the dough in a circle on the floured top. We will cut approx. 12 rays. I first cut it into 4 and then I cut each quarter into 3, and that's how I got 24 pretty old horns.

On each ray we put a piece of marmalade or magiun (any jam that is stronger), we roll them from the base to the top and we put them in the tray lined with cpt paper.

Preheat the oven to 180ºC and bake them until nicely browned.

When they are ready, powder them with sugar and let them cool!

They are delicious and fluffy!


Bake fluffy croissants with cheese, jam or shit

Roll the horns starting from a smaller side of the triangle (let's call it correct: leg) and place it in the tray lined with baking sheet. Leave it to rise for another 10 minutes, then grease it with beaten egg and bake it. Bake for about 20 minutes at 180 ° and another 5 minutes at 170 °. Be careful not to pile them too hard on the tray because they will grow a lot!

Ready! The whole house knows I'm ready!

The world is already swarming around the oven waiting for the magic moment. Wait, I can't give them hot, because they are indigestible! (my great-grandmother used to tell me this in any leaven that I wanted to taste hot: your mats stick together from the hot dough).


Method of preparation

"Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries

Mix the flour for 2 minutes with the instant yeast, then add the rest of the ingredients and knead

Spirited biscuits

Mix all the ingredients (butter must be kept in the kitchen) Work only with a fork,


Soft and fluffy horns with magic!

Soft, fluffy and fragrant, these croissants will become the children's favorite delicacy. Today, we suggest you prepare milk-based croissants together. The filling can be versatile, use magiun, poppy seeds, nuts or bake them without it.

INGREDIENT:

-2 teaspoons of dry yeast

-2 tablespoons sesame seeds

METHOD OF PREPARATION:

1.Mix warm milk with yeast, 1 tablespoon sugar and 2 tablespoons flour. Leave the composition to activate the yeast.

2. Sift the flour into a bowl, add the remaining sugar, salt, beaten egg and yeast composition. Knead the dough.

3. At the end, add the butter. Knead the dough very well and leave it to rise for 1 hour.

4. Divide the dough into 12 pieces, round them, cover them and let them rest for 10 minutes.

5. Stretch the oval sticks slightly larger than the palm.

6. On the edge, add the filling, cover it with dough and glue the edges so that it does not run.

7. On the second side of the glue, make 4 cuts and form the horn.

8. Place the croissants on the tray lined with baking paper and leave them to rise for 15-20 minutes.


Fluffy croissants with cottage cheese

If you use fresh yeast, put it in a bowl with a little warm water and 2 tablespoons of flour, mix well and leave to rise for 15 minutes.

If you use dry yeast, mix it from the start with sifted flour.

Put the sugar and vanilla sugar in the milk and heat.

Meanwhile, put in a large bowl sifted flour, sourdough or dry yeast, oil (100 ml) and salt.

Pour over slightly warm milk, in which you mixed to dilute the sugar.

Mix the composition well, then start kneading, to obtain an elastic, non-sticky dough, which you knead for 10 minutes.

Depending on the absorption power of the type of flour used, it may be necessary to add either flour or warm milk.

Cover the bowl with a clean napkin and leave in a warm place until the dough doubles in volume.

While the dough is rising, mix until the ingredients are smooth filling and set it aside for 20 minutes.

Divide the dough into 16 equal balls, using a little oil. When I want them bigger, I only divide them into 12, but they are perfect in the 16-piece version.

Take each piece of dough, spread it well with the rolling pin in a triangular shape, put a spoonful of filling at the base, slightly increase the middle of the base of the dough, as in the picture. I prepare them with both cheese and chocolate (I put 1-2 pieces of chocolate, depending on the size of the piece)

Pass the dough base over the filling, press well, well so that the filling does not come out, then roll. The end of the dough should remain under the horn.

Put all the croissants in a tray lined with baking paper and grease them with beaten egg with a teaspoon of oil. Leave room between them, to have a place to grow. Leave them in a warm place for another 10-15 minutes.

Insert the tray in the preheated oven and bake the croissants on step 2, either at 180 degrees normal program, up / down, or at 160 degrees program with ventilation, until they brown nicely. Somewhere in 20-22 minutes.

You can change the filling to your liking.

Another recipe you might like & # 8211 Muffins with butter and chocolate


Nests with jam and peanuts

A perfect recipe for the little ones, but also for the child in us & # 8211 Nests with jam, hazelnuts and honey! They are fluffy and keep fresh for a few good days, they are easy to make, they are just as easy to eat! They go perfectly with parents' coffee or children's milk.

Nests with jam, a recipe from Buni Sia!

Of course, Buni filled them with jam or plum magiun and always put roasted walnuts. But I had hazelnuts on hand and the taste was wow! Buni Sia also greased them with honey or sugar syrup, especially since neither the dough is very sweet nor the marmalade / magiun. In our area, the plum magician is called & # 8220silvoiță & # 8221 and it is done during two days (a day and a night). The plums are well washed and pitted. Then they go to the boiler, without a drop of sugar and one or more unfortunates must guard them. And when I say & # 8220sa guard themâ & # x20AC; & # x2122;


How to make these croissants with cheese & # 8211 recipe for very fluffy and soft homemade croissants?

Yeast dough for fluffy croissants

To prepare the dough, I first melted the butter in milk and left it to cool. If the milk is too hot you will scald the yeast and it will be destroyed. I waited until the milk-butter mix was just lukewarm. I added the yeast and sugar and mixed well. On top I sifted the flour and sprinkled the salt and finely grated Parmesan cheese. It will give a special flavor to the dough.

I kneaded the dough on the robot for 5 minutes but you can also knead it by hand (8-10 min). When the dough was homogenous, I shaped it into a ball and put it to leaven (covering the bowl with a bag). The fermentation takes about 40 minutes or until it doubles & # 8211 depending on the ambient temperature.

How do you cut, fill and roll the cheeses with cheese?

On a floured countertop I spread the dough in the shape of a circle with a diameter of about 50 cm.

With a sharp knife or a pizza roll I cut the dough in half, then into quarters and then each quarter into 3 equal parts. In total I obtained 12 sectors from which I will make 12 croissants with cheese. I sprinkled the cheese in a ring on the outside.

I rolled each triangle from the base to the top. In fact, the junior, who is very happy whenever I call him in the kitchen, helped me here. I placed the croissants directly in a tray lined with baking paper and left them to rise for 30 minutes (covered with plastic wrap or clean towel).

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

In the meantime I turned on the oven at 180 ° C up + down + ventilation function (average stage for gas ovens).

After the croissants fermented nicely in the pan, I beat an egg and called the junior to grease them with a brush. Sprinkle cumin and coarse salt on top.


Ingredients Fluffy croissants with butter

(for 24 horns & # 8211 but can be modeled even larger, resulting in fewer, respectively smaller, resulting in more)

  • 1 kilogram of flour
  • 150-160 ml. of warm milk
  • 25 grams of fresh yeast
  • 1 teaspoon of honey
  • 2 teaspoons salt
  • 1 1/2 teaspoon baking powder
  • 300 grams of yogurt (I used sana)
  • 150 grams of sour cream
  • 100 ml. of oil
  • 150 grams of butter (it doesn't have to be very greasy, it reaches 65% fat)
  • in addition: oil for greasing the work surface, fillings to your liking, if you decide to make them filled

Prepare fluffy croissants with butter & # 8211 dough

To begin, mix in a 75 ml bowl. of warm milk with yeast, honey and 3 tablespoons of flour from the total amount. Leave in a warm place, away from current (ideally the oven is heated to 40 degrees Celsius) until it grows and makes blisters.

The remaining flour (1 kilogram minus the 3 tablespoons used for the dough) is mixed with salt and baking powder then sifted in a bowl.

I prepared the dough in the bread machine on the 15-minute kneading program.

I put the yogurt, sour cream, oil, the rest of the warm milk and the activated yeast in the car tank (picture 1). I added flour (picture 2). I kneaded, watching if I didn't need to add a tablespoon of warm milk or, on the contrary, of flour, adjusting the consistency of the dough. There was no need, but keep in mind that certain types of flour may behave differently. It is good to be prepared to intervene by adding no more than a tablespoon of milk or flour once, in a row, until the desired consistency is obtained.

The dough must be milky, smooth, non-sticky and already form blisters at the end of kneading. Put the well kneaded dough in a bowl sprinkled with a little flour (picture 3). Cover with 2 heated kitchen towels and place in a warm place with a constant temperature. In my case, the warm place the oven heated to 35 ° C, next to a bowl of hot water. After 1 hour, the dough must have risen to double its volume (picture 4).

Once raised, the dough is pushed back into the bowl with your fists, kneading lightly for about 1-2 minutes. Cover again with napkins and raise again.

When it returns to its size, it can be taken out of the bowl (for another half an hour) and the dough is ready.

Modeling and baking

Pour the dough on the work surface greased with a thin film of oil.

Flatten the dough with your palms and divide into 4. Form 4 balls that are lightly greased with oil on the surface. After shaping, cover with 2 kitchen towels, leaving them to rest for another half hour on the work surface.

After half an hour, the balls must have grown. Spread a disk from each with the rolling pin (the thickness of the dough should be 1/2 & # 8211 1 cm.). Grease the dough disks well with melted butter, but not hot.

Leave the discs on the work surface until the butter catches a solid film on the surface.

Cut the discs with a very sharp knife into pieces as large as desired (I cut each disc into 6, obtaining 24 croissants).

Roll the rods obtained from the base to the top, forming the horns. If you want to add a filling (shit fits very well) now is the time to do it. The croissants are placed in a tray covered with baking paper. I put them in two trays, with a lot of space between them. It can also be in a tray, but then they will be crowded and will have to be detached from each other after baking.

Let it rise for 25-30 minutes in the pan, then bake in the preheated oven at 200 degrees Celsius for 15-20 minutes (until browned). As soon as they are removed from the oven, the hot croissants are greased with the remaining melted butter. Let the butter drain over them, it will melt and penetrate the shell of the croissants, giving them a wonderful taste and a finished surface appearance.

The buttered croissants are left to cool in the pan. If you want a very soft shell, lightly cover with 2 kitchen napkins, if not, let them cool uncovered, they will have a thin, fine-crispy shell and an incredibly fluffy interior.

This is what the horns look like in the section:

As I told you, breakfast becomes a treat with this richly flavored croissants and a glass of milk:


Video: Deep chocolate falvor! Making a crispy chocolate croissant - Korean street food (August 2022).