knead the dough
Mix warm water, sugar, salt and yeast in a bowl and leave for 5-10 minutes until Opara starts to foam and let the bubbles.
Heat the milk in a saucepan on the stove or in the microwave.
Place the flour, warm milk, sponge and oil in a bowl and mix together - a mixer, or by hand with a spatula.
Please note: The milk should not be hot.
Knead the dough. If you are using a mixer, mix for at least a minute or two after mix the ingredients.
If you knead the dough by hand, knead the dough on the table 4-5 minutes - until a smooth elastic state.
Place the dough in a clean bowl and floured. Flour makes it easier to remove the dough from the bowl later.
Cover the bowl with plastic wrap or a towel and place it in a warm place in your kitchen.
Allow dough to rise for one to two hours. When it will be doubled, you can proceed to the next step.
After the dough has doubled in size, carefully remove it from the bowl and place it on the table, lightly floured.
Form a flat rectangle of dough coma about 20x30 cm. You can do it with your hands or a rolling pin to roll out gently.
Fold the dough three times as a letter. This is called "bloat".
Wrap the bottom third of the dough and cover the top of its upper third.
Again, place the dough in a bowl and cover with plastic wrap or a towel.
Let it rise again until doubled in size. It takes about an hour and a half.
Put the bowl with the dough in the fridge for the last half hour, as it should be cooled for the next step.
If necessary, the dough can be placed in the refrigerator overnight. In this case, it will be ready to work in the morning.
Making puff pastry
Spread out on the table a large piece of waxed paper.
Place the chilled butter on wax paper and wrap a sheet of paper, so that it covered the oil.
Rolling pin roll out the butter between sheets of wax paper into a rectangle about 30x15sm.
Try to work quickly so that the oil has not had time to warm up.
Remove the dough from the refrigerator and form of his flat rectangle measuring 35x20 cm.
Place the butter rectangle in the center of the rectangle of dough, placing it so that it was placed 2-3 cm from the edges of the dough.
Do again "inversion" dough, fold it three times with the oil.
Fold the bottom third of the reservoir to cover the middle third, and upper third - to cover the both layers.
Make sure the oil is evenly distributed between the layers.
Turn the dough rectangle by 90 degrees so that the short side of the rectangle facing you.
Roll out the dough with a rolling pin into a rectangle 35x20 cm.
This is the most important part of the process, its cunningis not to "roll" the oil in the dough, and a dough and make the layers and ultra thin oil. For this and the dough and the oil must be sufficiently cold. Therefore, if they are heated up during operation, stop and send them for 20-30 minutes in the refrigerator.
Make the "inversion" of the test once again.
Just as you did before, roll out the dough with a rolling pin seam and fold it three times.
Wrap the dough in plastic wrap or waxed paper and place it in the refrigerator.
Let it remains there for 2 hours.
Unfold the dough and turn it out onto a lightly floured surface.
Make easy rolling a rolling pin several times to give it the shape of a rectangle.
Place it so that the top and bottom sides are shorter, and the right and left - longer. Leave the dough "rest" for 8-10 minutes.
Again, roll out the dough into a rectangle of 35x20 cm. Again, be careful not to press too hard, as our task is not to mix the layers, but just to make them as thin as possible.
Again, fold the dough three times as a letter. Now turn the box so that the short side facing you. Roll it again rectangle 35x20 cm. Fold it three times in the last time.
Refrigerate the dough. Wrap it in plastic wrap or waxed paper again. Suppose that lies in the refrigerator for two hours.
You can leave it again in the refrigerator for a night, but you have to put something heavy on top to prevent its growth.
Grease a baking tray that you want to use. Sprinkle the worktop with flour. Remove the dough from the refrigerator and let it "rest" on the table for 10 minutes.
Finally, roll the dough into a long rectangle about 60x12 cm.
Cut the dough into three parts, so that, eventually, you get three pieces of dough the size of 20x12 cm.
Use a pizza cutter or sharp knife.
Now cut each piece in half the dough into squares 10x12 cm.
Each of the squares, cut diagonally in half.
As a result, you will have 12 triangles that become your croissants.
Fold each triangle of dough into a bagel.
Start with the widest side, twist the dough up to the apex of the triangle.
Bend it into a crescent and place on a greased baking sheet so that the apex of the triangle facing up.
Repeat these steps with all 12 triangles.
Cover the pan with a clean kitchen towel and let the croissants to rise for an hour.
Turn on the oven, let it warm up to 240 gr.C.
Break the egg into a small bowl, add 1 teaspoon of water and beat it with a fork until smooth.
Culinary brush cover croissants on top of the egg mixture.
Croissants Bake in oven 12 to 15 minutes.
They need to become golden brown on top. Then we can consider them ready.
Remove the baking sheet with croissants from the oven and allow to cool for 10 minutes on the baking sheet.
You can then submit your croissants, puff dough on the table. Add to them jam, honey, jam, and coffee or tea.
Throughout the test preparation process it is important to remember that you are not important to melt the butter, until you put it in the oven. Try to work at a low temperature in the kitchen.
Try to keep your hands cool and kitchenEquipment that is not warm butter. To do this, wash your hands frequently with cold water, and a rolling pin and a board to work with the dough soak for a while in the fridge.
This will help you make a real puff pastry for French croissants.