Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, california farm croissants (they are bigger!). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
California Farm Croissants (they are bigger!) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. California Farm Croissants (they are bigger!) is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have california farm croissants (they are bigger!) using 21 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make California Farm Croissants (they are bigger!):
- Make ready 2 fresh farm eggs
- Get 454 ml cold water
- Make ready 25 grams sugar
- Get 2 and 1/4 teaspoons of dry yeast
- Take 362 grams all-purpose flour
- Prepare Whip a froth from above: about four minutes
- Take Make the dough: about eight minutes
- Take 71 grams full milk powder (Amazon)
- Take 300 grams all-purpose flour
- Take 2 tablespoons butter, melted
- Take 25 grams sugar
- Prepare Teaspoon salt
- Prepare Add to froth, knead 8 minutes till elastic and sticky
- Prepare Empty onto wax paper, top with wax paper, roll flat to about 8” x 8”
- Get Put in gallon freezer bag, Freeze an hour, store in fridge overnight
- Take Prepare the butter: about two minutes
- Make ready Weight the dough, take one third of the weight, (about a pound) in unsalted butter
- Get Roll butter between two sheets of wax paper to about 8” x 8” square, put in fridge in gallon freezer bag overnight
- Prepare Freeze the tile night before
- Get Cost
- Prepare Flour $1, butter $2.40, eggs 80 cents, milk powder $1, yeast 25 cents, sugar 20 cents, $5.65 total, 35 cents per croissant
Instructions to make California Farm Croissants (they are bigger!):
- Roll dough out on 12” x 12” cutting board dusted with flour - Center 8” x 8” square of butter on top of dough - Fold dough over butter, double fold dough/butter mix to 6” x 12” - Roll out to 12” x 12” - Fold side edges inward till they touch - Fold top edge and bottom edge till they touch - Roll out to 12” x 12”, rest in cold oven on mexican tile, one hour. - Repeat, rest one hour. - Repeat, rest one hour. - Roll dough out to 12” x 12” - Make 4 squares, 6” x 6” - Cut in half, 3” x 6”, you got eight squares 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 in oven, bake 20 minutes. - Freeze unused croissants. - Put frozen croissant in cold oven, turn to 375F, when oven reaches temp, turn off, and eat croissant.
So that is going to wrap this up with this special food california farm croissants (they are bigger!) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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