Croissant

– 2 cups of pain fours
-1/3 cup whole milk
– 1 tbs of baking yeast
– 2 1/2  tbs sugar
– 2 tbs of salt
– 1/2 cup butter

Method

1. Combine dry ingredients in large mixing bowl and add oil and water.

2. Mix to a soft dough

3. Knead on a floured surface until soft and pliable

4.Reture to mixing bowl and cover with cling wrap and leave in a warm spot for 30 munutes. The dough should double in size.

5. When it has risen, punch the dough once to remore air bobbles.

6.Remove from bowl and knewd gently for 1 munute.

http://www.thefreshloaf.com/node/10129/photocroissants
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Butter

Croissant 1

1

http://eatathomecooks.com/2010/03/chocolate-croissants.html
chocolate-croissants-assemble1

http://simplyafoodblog.wordpress.com/2012/05/08/croissant-and-everything-laminated-my-revised-recipe-for-beginners-my-croissant-chronicle-part-1/
IMG_3795-1

http://www.thefreshloaf.com/node/10129/photocroissants

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Posted on November 29, 2013, in ម្ហូប. Bookmark the permalink. Leave a comment.

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