2.
Комбинирайте сметаната и ванилията в малка купа и разбъркайте в брашното смес с дървена лъжица, докато почти се погълне и тестото просто се събира. Изсипете тестото върху леко фрезована работна повърхност; извадете 8-на-10-инчов правоъгълник. С къса страна към вас, сгънете правоъгълника на трети, както бихте направили писмото. Завъртете тестото на четвърт оборот по часовниковата стрелка. Повторете изваждането, сгъването и завъртането на тестото още 2 пъти. С пухкави ръце, изсипете тестото на дебелина 1 1/4 инча и изрежете колкото е възможно повече рула с флорален 2 1/4-инчов бисквитен кръг. Съберете остатъци, прегледайте веднъж и изрежете още кръгчета (трябва да имате общо 12).
27.04.2023 @ 02:08
These croissants get their light, flaky texture from the butter that is layered into the dough. Source: Martha Stewart Living, February 2012. One hour 30 minutes. Makes 12. Total time: Prep yield. Ingredients: 1 cup cake flour (not self-rising), 2 cups all-purpose flour, plus more for rolling and cutting, 1/2 cup sugar, plus more for sprinkling, 2 tablespoons baking powder, 1/2 teaspoon baking soda, Salt, 1 1/2 sticks cold unsalted butter, cut into small pieces, 1 1/4 cups cold heavy cream, plus more for brushing, 1/4 teaspoon pure vanilla extract. Instructions: 1. Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt into a large bowl. Cut butter into flour mixture with a pastry blender or rub in with your fingers (the largest pieces should be the size of small peas). With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap and chill until very firm, about 20 minutes. 2. Combine cream and vanilla in a small bowl and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times (it will be very smooth and cohesive). With a floured rolling pin, roll dough into a 1 1/4-inch-thick rectangle. Cut out as many rounds as possible with a floured 2 1/4-inch fluted biscuit cutter (you should have a total of 12). 3. Place croissants 2 inches apart on parchment-lined baking sheets. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Transfer to wire racks to cool slightly. Serve warm or at room temperature. Chefs Notes: Store croissants, wrapped in plastic, for 1 day.