California Farm Croissants (they are bigger!).
You can cook California Farm Croissants (they are bigger!) using 19 ingredients and 2 steps. Here is how you cook it.
Ingredients of California Farm Croissants (they are bigger!)
- You need 2 of fresh farm eggs.
- It's 454 ml of cold water.
- It's 25 grams of sugar.
- Prepare 2 of and 1/4 teaspoons of dry yeast.
- It's 362 grams of all-purpose flour.
- You need of Whip a froth from above: about four minutes.
- It's of Make the dough: about eight minutes.
- It's 71 grams of full milk powder (Amazon).
- You need 300 grams of all-purpose flour.
- You need 2 tablespoons of butter, melted.
- Prepare 25 grams of sugar.
- Prepare Teaspoon of salt.
- You need of Add to froth, knead 8 minutes till elastic and sticky.
- It's of Empty onto wax paper, top with wax paper, roll flat to about 8” x 8”.
- Prepare of Put in gallon freezer bag, Freeze an hour, store in fridge overnight.
- You need of Prepare the butter: about two minutes.
- You need of Weight the dough, take one third of the weight, (about a pound) in unsalted butter.
- Prepare of Roll butter between two sheets of wax paper to about 8” x 8” square, put in fridge in gallon freezer bag overnight.
- Prepare of Freeze the tile night before.
California Farm Croissants (they are bigger!) instructions
- Roll dough out on 16” x 16” frozen tile dusted with flour Center butter on top of dough Fold dough over butter Roll out to 16” x 16” Fold side edges inward till they touch Fold top edge and bottom edge till they touch Roll out to 16” x 16”, rest in cold oven on mexican tile, one hour. Repeat, rest one hour. Repeat, rest one hour. Roll dough out to 16” x 12” Make 4 squares, 4” x 12” Cut in half, 4” 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 down 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 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..