Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, california farm croissants (they are bigger!). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
California Farm Croissants (they are bigger!) is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. California Farm Croissants (they are bigger!) is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook california farm croissants (they are bigger!) using 21 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make California Farm Croissants (they are bigger!):
- Make ready 2 fresh farm eggs
- Make ready 454 ml cold water
- Get 25 grams sugar
- Take 2 and 1/4 teaspoons of dry yeast
- Prepare 362 grams all-purpose flour
- Take Whip a froth from above: about four minutes
- Prepare Make the dough: about eight minutes
- Make ready 71 grams full milk powder (Amazon)
- Make ready 300 grams all-purpose flour
- Get 2 tablespoons butter, melted
- Make ready 25 grams sugar
- Make ready Teaspoon salt
- Get Add to froth, knead 8 minutes till elastic and sticky
- Make ready Empty onto wax paper, top with wax paper, roll flat to about 8” x 8”
- Prepare Put in gallon freezer bag, Freeze an hour, store in fridge overnight
- Make ready Prepare the butter: about two minutes
- Prepare Weight the dough, take one third of the weight, (about a pound) in unsalted butter
- Get Roll butter between two sheets of wax paper to about 8” x 8” square, put in fridge in gallon freezer bag overnight
- Make ready Freeze the tile night before
- Take Cost
- Prepare Flour $1, butter $2.40, eggs 80 cents, milk powder $1, yeast 25 cents, sugar 20 cents, $5.65 total, 35 cents per croissant
Instructions to make California Farm Croissants (they are bigger!):
- Roll dough out on 12” x 12” cutting board dusted with flour - Center 8” x 8” square of butter on top of dough - Fold dough over butter, double fold dough/butter mix to 6” x 12” - Roll out to 12” x 12” - Fold side edges inward till they touch - Fold top edge and bottom edge till they touch - Roll out to 12” x 12”, rest in cold oven on mexican tile, one hour. - Repeat, rest one hour. - Repeat, rest one hour. - Roll dough out to 12” x 12” - Make 4 squares, 6” x 6” - Cut in half, 3” x 6”, you got eight squares now.
- Cut each square on the diagonal, you got 16 pizza shaped slices. - Stretch the triangles with your hands to double the length. - Roll the widest end towards the tip, lay tip up 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 top of croissant dough rolls with beaten egg, put in oven, bake 20 minutes.
So that is going to wrap this up for this exceptional food california farm croissants (they are bigger!) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
