croissants. Simple, Wheat. Perfectly match the weekend of sweet jam sandwiches.
provision for those who think that yeast cake does not like them:)
And the weekend ... Our warm, good, sunny.
was time for the laying of flowers, walks ..
... concluding neighbors know;)
bread, old wives' talk on the swing ...
I hope your weekend was equally warm:)
And now is time for bagels:)
Micropost
recipe: baked Laboratory,
with my changes
400 g of wheat flour type 850
20 g fresh yeast 2 tablespoons olive
1 tablespoon sugar, 1.5 teaspoon salt
250 ml warm milk
Yeast wkruszam into a cup, spread a small amount of warm milk with a spoonful of flour and a pinch of sugar.
When does the "moves", I add it to flour mixed with salt. Slowly knead the dough - add rest of ingredients - oil, sugar, and the rest milk. Knead dough
min.10 minutes to be smooth, shiny and going right away. Then I cover
bowl with foil and allowed to stand in a warm place for about an hour, so that doubled its volume.
oven heats to 190 degrees
dough rolled in a circle, the omączonej pastry board and divide into 6 equal triangles.
Each side curls on a broader (preferably when the tip is underneath the croissant, then it will not evolve:)
Lubricate croissants with powdered sugar dissolved in a little water.
bake about 20 minutes.
Enjoy!
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