Classical croissants

Classical croissants

Ingredients:
Wheat flour - 230g
Fresh yeast - 15g
Salt - 1/2 teaspoons
Sugar - 1 tablespoon
Desi - 110g
Milk - 3 tablespoons
In addition:
Flour - 3-4 tablespoons

Preparation:
To sift flour in big bowl, to bring together her hillock, in the center to make deepening. In other ware to crumb yeast and to part them 2-3 tbsps of warm water. To pour out barmy solution in pole in flour, to mix approximately with a quarter of flour, to roll from it ball.
To make an incision ball cross-wise, to shift in big bowl and to fill in with warm water. To mix other flour with salt, sugar, half of desi, milk and to knead homogeneous elastic dough. To continue to knead dough on the board powdered with flour until it becomes smooth and elastic.
When the sphere from dough rises from water and will increase twice, to catch it, to dry and carefully to mix with other dough. To knead dough to uniformity, then to shift the pan strewed with flour, to close cover and to put for night for rasstoyka in cool place.
To roll dough in rectangle. Mentally to divide rectangle into 3 equal parts (on height). To grease the central part of rectangle with thin layer of desi
To cover with the right third part of rectangle with oil, to cover with the left third the right third. To turn the put dough on 90 degrees, to roll from open edges. Once again to put three times, to turn and roll. To clean on rasstoyka in the refrigerator approximately for 15 minutes. To repeat 3 more times.
To roll dough 3 mm thick, to cut lengthways on 3 equal strips, to cut each strip on triangles.
Triangles, since the wide end to roll in croissant, to curtail in the form of subforging, to spread out on the baking sheet powdered by flour and to bake at 220C about 5 minutes, after to reduce heating to 200C and the furnace about 15 more minutes (or to readiness). Ready croissants have to increase in the amount of and to become golden color.

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