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oven croissant

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oven croissant


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Tempo de preparo

90 min(s)


10 servings

Marcos Marcilio

  • Ingredients
  • Recipe
  • Wheat flour3 cup
  • Organic Yeast10 g
  • Butter3 tablespoon
  • Egg1 unit(s)
  • Salt1 teaspoon
  • Sugar2 tablespoon
  • Wheat flour1 tablespoon
  • Egg for brushing1 unit(s)
  • Butter for Sheeting100 g
  1. In a bowl, place the sugar and yeast and mix well.
  2. Add the milk, wheat flour, salt and milk, mix again until incorporated and a homogeneous mass.
  3. Solve the mass well
  4. Shape the dough into a ball and cover with a cloth. Place in the fridge for 1 hour to rest.
  5. Mix the butter with the tablespoon of wheat flour and set aside. Roll out the dough and spread pieces of the mixture over the dough.
  6. Fold the dough so the butter doesn't come out. Open again with the rolling pin dusted with flour on both sides. Make it in the shape of a rectangle
  7. Cut into ten triangles, put the filling of your choice and roll it into a croissant, roll from the largest to the smallest. Pull the ends and place on the baking sheet.
  8. Brush the croissants with beaten egg
  9. Bake in a preheated oven at 180°C for 15 minutes.

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