Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, california farm croissants (they are bigger!). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
California Farm Croissants (they are bigger!) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. California Farm Croissants (they are bigger!) is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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!):
- Get 2 fresh farm eggs
- Prepare 454 ml cold water
- Make ready 25 grams sugar
- Get 2 and 1/4 teaspoons of dry yeast
- Make ready 362 grams all-purpose flour
- Make ready Whip a froth from above: about four minutes
- Get Make the dough: about eight minutes
- Get 71 grams full milk powder (Amazon)
- Take 300 grams all-purpose flour
- Make ready 2 tablespoons butter, melted
- Make ready 25 grams sugar
- Make ready Teaspoon salt
- Take Add to froth, knead 8 minutes till elastic and sticky
- Get Empty onto wax paper, top with wax paper, roll flat to about 8” x 8”
- Make ready Put in gallon freezer bag, Freeze an hour, store in fridge overnight
- Make ready Prepare the butter: about two minutes
- Prepare 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
- Take Cost
- Get 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 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’s going to wrap this up for this special food california farm croissants (they are bigger!) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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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