Apple croissants
For dough it is required to me:
500g torments
100g margarine (I had oil)
2 eggs + 1 egg for greasing
100g are swept away
100g milk
1 tsps of yeast powder
1 tbsps of sugar
1 tsps of salt
Words
Croissants with jam
Croissants with jam
Ingredients:
1 egg
50 gr. sugar (at me brown)
4-5 tablespoons are swept away
1 h. honey spoon
salt pinch
1/2 bags of baking powder
1,5 glasses of flour
Preparation:
1. Simply we mix ingredients (dough has to be soft, slightly sticking, not filled with flour),
2. We roll dough in circle, we cut out treugolnichka, in the middle jam
3. We displace croissant, we powder with cinnamon, and in the warmed oven at 180 degrees, we bake to readiness of minutes 15. That's all! Tasty, simply and fragrantly!
recepti
Grandmother's pies
Grandmother's pies
Ingredients:
Dough:
- 2 kg of flour
- Yeast 2 bags
- Milk / water 3 glasses
- Sugar of 8-10 tablespoons.
- 5 eggs
- 250 gr. desi (margarine)
- Salt of 3 tsps.
- Stuffing any
Preparation:
Sponge dough:
1. To add 1 tablespoon of sugar to warm milk, yeast and part of flour, to put in warm place for rise when dough starts falling down, the sponge dough is ready.
Doughing:
2. In sponge dough to pour in eggs. shaken up with sugar and salt to pour the remained flour,
to knead, gradually adding the kindled oil, to disturb until dough does not become smooth and will not cease to stick to hands. To cover ready dough with towel and to put for 1,5-2 hours per warm place, during this time it is necessary to press down it 3 times.
3. To divide the suitable dough into parts, to allow to approach once again, to form pies, in 10 minutes of rasstoyka to grease with yolk and to bake at 200 degrees about 20 minutes.
#закускerecepti
Croissants from cottage cheese dough
Croissants from cottage cheese dough
Cottage cheese dough differs always in tenderness and friability. These croissants very house and cozy pastries. For favourite members of household it is simple not to prepare sin):
100 gr torments
100 gr cottage cheese
100 gr sl oils
1 pinch of salt
1 yolk
1 pinch of sugar
1/l from sugar and cinnamon pinch for stuffing
Preparation:
To add the oil cut in cubes and cottage cheese to flour. To chop quickly knife before formation of crumb.
To add yolk and to knead dough. To roll dough in sphere and having inwrapped to send to film to have a rest in the refrigerator for 40 minutes
To roll on the powdered surface dough in rectangle and to cut it on triangles.
To powder triangles with sugar and cinnamon. to inwrap croissants.
To lay croissants on baking tray and to put in the freezer for 25-30 minutes.
To bake at 200 C 25-30 minutes.
Appetite pleasant to you!
Croissants on kefir.
Croissants on kefir.
Ingredients:
Dough:
- 600 gr torments
- 60 gr sugar
- 0,5 ch.l salts
- 25 gr yeast
- 200 gr kefir
- 50gr milk
- 75 gr sl oils
- 2 eggs
For obmazyvaniye:
- 2 yolks
- 2 St of l of milk
- sesame
- poppy
Preparation:
We mix all products. We heat oil, we heat milk.
We make dough that has approached.
When approaches rolls dough but it is not really thin. Mode triangles
(I had 14 pieces). We twist croissants. We put on baking tray and we allow to approach. Yolks it is shaken up with milk and it is well covered croissants from all directions. We sprinkle with poppy and sesame. We bake.
Basket of tendresse
Basket of tendresse
Ingredients:
Milk – 1 and 1/4 glasses;
Yeast powder – 3 teaspoons;
Sugar – 3 tablespoons;
Flour – 3,5 — 4 glasses (2,5 in dough + 1 glass on domes and is a little on knock-back);
Desi – 50 grams;
Egg – 1 piece (only yolk);
Salt – 1/2 teaspoons;
Milk – 2 tablespoons;
Almond flakes.
Way of preparation:
For a start we will prepare sponge dough. For this purpose we will dissolve in small capacity yeast and sugar in warm milk.
Capacity needs to be closed film and to put in warm place. It borrows on average from 10 to 30 minutes.
To cut oil pieces. To add 2,5 glasses of flour and salt and to grind oil with flour in small crumb.
In flour crumb with oil to pour in the suitable sponge dough. Spoon carefully to mix dough. Other glass of flour will go on domes dough. To powder table with flour and to lay out dough on flour. Gradually pouring flour, to knead hands homogeneous, smooth dough. To lay out dough in bowl and to close film. To put in warm place to rise for 1 hour.
After raising dough to press down and divide into parts. A little more flour can be necessary. I have divided dough into 2 parts. From each part has rolled on three sausages from which has weaved braid. Thus at me 2 baskets have turned out. To powder baking tray with flour and to lay out on it baskets. To make lyezon. For this purpose to add milk to vitellus. Brush to mix yolk with milk to homogeneous state. To grease lyezony baskets. I did it by means of culinary silicone brush.
From above to strew baskets with almond flakes.
To put in previously warmed oven and to bake 10 minutes at temperature of 200 degrees. Then to reduce temperature to 180 degrees and to bake 20 more minutes before formation of ruddy golden crust.
Croissants Dream
Croissants Dream
Ingredients:
1 dough:
sour cream - 200gr
flour - 200gr
baking powder - 0,5ch.l.
2 dough:
desi - 200gr (room temperature)
flour - 200gr
baking powder - 0,5ch.l.
Stuffing options: berry jam, chocolate, raisin, prunes, nuts, dried apricots, cheese, ham, etc.
Preparation:
For the test 1 in bowl to sift flour with baking powder, to add sour cream and to knead dough.
For the test 2 in bowl to sift flour with baking powder, to add the softened desi and to knead dough.
To roll each dough in sphere and to lay out on the desktop powdered with flour.
Separately to roll each dough in layer with thickness near 1,5sm, to put layers one on another.
To roll dough in layer with thickness 1sm and to put envelope.
Again to roll in layer and to put envelope. To repeat folding process / raskatyvaniya 2 more times.
Then will put dough envelope once again, to inwrap in film and to clean in the refrigerator on 30minut.
I prepared double standard of the test therefore after the refrigerator has slightly rolled dough and cut on 2 layers while did croissants of one layer, the second waited in the refrigerator.
On photo it is visible what layered the dough structure turns out.
Having taken out dough from the refrigerator to roll it in rectangular layer with thickness 0,5sm, to cut on 2 long strips and each of strips to cut on triangles with the basis near the 4-5th.
At the basis of triangles to lay stuffing and to curtail croissant, thus slightly stretching triangle basis corners that the middle of croissant has not turned out too thick in the parties.
To lay croissants on baking tray at some distance from each other and to bake in heated to the 200th hail With oven to golden color (near 12-15minut).
Completely to cool and powder with icing sugar.
Bon appetit!
* * *
As one of stuffing options - chocolate.
This time I have decided to experiment and have added the caramel processed in the blender to chocolate, Taste became more saturated though desirable crunchy stuffing it has not turned out since caramel was very small processed. I think it was possible to try caramel to chop simply largely knife.
For croissants it was required to me 75gr chocolate (from me with nuts) and 8 candies of caramel in chocolate.
Croissants with raisin
Croissants with raisin
Ingredients:
100 gr. margarine (I have taken desi),
100 gr. sour creams,
1 egg,
1/3 h. soda spoons,
1 h. spoon of lemon juice (to extinguish soda),
salt pinch,
about 1 1/2 glasses of flour.
For stuffing:
raisin, it is necessary to wash out it well, then to fill in with boiled water, to allow to stand 15 - 20 min., to merge water, to dry raisin on x / towel.
Preparation:
Margarine (desi) to kindle, add egg and sour cream, soda, salt and flour and to knead dough (it has to be soft).
To inwrap dough in towel and to clean in the refrigerator for 1 hour.
Then we scale dough on 3 parts (with one it is worked, the others in the refrigerator): we roll in circle, we cut on 8 segments.
We put a few stuffings (raisin) and we turn.
When have inwrapped, dip in sugar with cinnamon powder.
We put in the oven warmed to 180 degrees for about 30 minutes.
This time has doubled ingredients, 48 pieces have turned out.
Very much - these pastries very much are pleasant!!!!!
Grandmother's pies
Grandmother's pies
Ingredients:
Dough:
2 kg of flour
Yeast 2 bags
Milk / water 3 glasses
Sugar of 8-10 tablespoons.
5 eggs
250 gr. desi (margarine)
Salt of 3 tsps.
Stuffing any
Preparation:
Sponge dough:
1. To add 1 tablespoon of sugar to warm milk, yeast and part of flour, to put in warm place for rise when dough starts falling down, the sponge dough is ready.
Doughing:
2. In sponge dough to pour in eggs. shaken up with sugar and salt to pour the remained flour,
to knead, gradually adding the kindled oil, to disturb until dough does not become smooth and will not cease to stick to hands. To cover ready dough with towel and to put for 1,5-2 hours per warm place, during this time it is necessary to press down it 3 times.
3. To divide the suitable dough into parts, to allow to approach once again, to form pies, in 10 minutes of rasstoyka to grease with yolk and to bake at 200 degrees about 20 minutes.
Sugar croissants
Sugar croissants
Ingredients:
250 g of margarine
0,5 Art. of warm milk
2 eggs
20 g of crude yeast or 3,5 g dry
0,5 items of baking powder
500 g of flour
Preparation:
To kindle margarine. To sift flour with baking powder. To grind yeast with flour.
To hammer eggs, to pour in milk and margarine. To knead dough, to shift in bag and to put in the refrigerator for two hours.
To warm oven to 180C.
To divide dough into 5 parts.
To fill on table hill 3 tbsps of sugar, to put slice of test for sugar and to roll flat cake of 5-6 mm with toshchina.
To cut on segments and each segment to inwrap croissant.
To lay on baking tray and to bake minutes 20 till golden color.
Sweet croissants with chocolate or jam
Sweet croissants with chocolate or jam
Ingredients:
Desi - 110 g
Sugar - 100 g
Egg - 2 pieces
Milk - 245 ml
Yeast - 1 teaspoon
Salt - 1/2 teaspoons
Flour - 5,5-6 glasses
Chocolate paste or jam (to taste)
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