This text appears to be in Arabic. As an AI language model, I can provide a translation of the text into English:
Making 28 components surrender or submit to the croissant recipe: all-purpose flour, for the work surface, 1 large egg. Directions: 1. Place the dough on a lightly floured work surface; cover and let stand until slightly softened, 5 to 10 minutes. 2. Roll the dough into a rectangle about 10×18 inches. Cut the rectangle in half crosswise. Wrap one half with plastic wrap and transfer to the refrigerator. Place the remaining half on a large piece (about 18×25 inches) of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill the dough if it becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer the baking sheet to the refrigerator and chill until firm, about 30 minutes. Repeat with the remaining piece of dough. 3. Transfer one piece of dough to a lightly floured work surface so that one of the longer sides faces you. Stretch the dough lengthwise to make the rectangles 8 to 20 inches. 4. Using a pizza cutter, trim a small piece, 8/1, from the top and bottom of each dough rectangle. Working quickly, use the pizza cutter to mark a 5-inch increase along the length of the bottom edge (the side closest to you) of each dough half. Working from left to right, measure 2 1/2 inches at the top of each half and make a mark using the pizza cutter. Continue along the top edges, marking a 5-inch increase until you reach the end of the dough. 5. Using a ruler, cut the dough into 5-inch base triangles, keeping any dough that is not in a triangle shape. You should have 14 triangles in total plus extra dough. Gently stretch the triangles to make them 1 1/2 times their length. 6. Working with one dough triangle at a time, place the dough triangle on the work surface so that the point is farthest from you. Starting at the base, gently pull the dough away from you, stretching the point as you go, with your fingers or a pin. Secure the bottom curve. The curve ends away from you to make a crescent shape. 7. Line baking sheets with parchment paper; place 4 crescents on each
27.04.2023 @ 15:54
This text appears to be in Arabic. As an AI language model, I can provide a translation of the text into English:
Making 28 components surrender or submit to the croissant recipe: all-purpose flour, for the work surface, 1 large egg. Directions: 1. Place the dough on a lightly floured work surface; cover and let stand until slightly softened, 5 to 10 minutes. 2. Roll the dough into a rectangle about 10×18 inches. Cut the rectangle in half crosswise. Wrap one half with plastic wrap and transfer to the refrigerator. Place the remaining half on a large piece (about 18×25 inches) of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill the dough if it becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer the baking sheet to the refrigerator and chill until firm, about 30 minutes. Repeat with the remaining piece of dough. 3. Transfer one piece of dough to a lightly floured work surface so that one of the longer sides faces you. Stretch the dough lengthwise to make the rectangles 8 to 20 inches. 4. Using a pizza cutter, trim a small piece, 8/1, from the top and bottom of each dough rectangle. Working quickly, use the pizza cutter to mark a 5-inch increase along the length of the bottom edge (the side closest to you) of each dough half. Working from left to right, measure 2 1/2 inches at the top of each half and make a mark using the pizza cutter. Continue along the top edges, marking a 5-inch increase until you reach the end of the dough. 5. Using a ruler, cut the dough into 5-inch base triangles, keeping any dough that is not in a triangle shape. You should have 14 triangles in total plus extra dough. Gently stretch the triangles to make them 1 1/2 times their length. 6. Working with one dough triangle at a time, place the dough triangle on the work surface so that the point is farthest from you. Starting at the base, gently pull the dough away from you, stretching the point as you go, with your fingers or a pin. Secure the bottom curve. The curve ends away from you to make a crescent shape. 7. Line baking sheets with parchment paper; place 4 crescents on each