Sunday, 7 June 2015

Cheese and Garlic Crossaints

Cheese and Garlic Crossaints
450 grams Flour
150 grams Cold butter cubed + 1 tbsp room temperature butter.
1/2 cup Lukewarm milk
2 tbsp Sugar
1 1/2  tbsp  Dry yeast
1/2 tsp Salt
Egg Wash
1/2 cup Grated Cheese
1 tbsp Garlic crushed
1/2 tsp Red chilli flakes


Take milk, add sugar and yeast. Let it rise. Combine flour and salt into a large bowl.  Add the yeast and gently combine until the dough just comes together. Add 1 tbsp of butter and knead the dough well. Cover and keep the dough to rise. Knead the dough again. Dust the platform with flour and start rolling the dough into a rectangular shap. Add the butter cubes on the rolled dough.  Fold the short sides of the dough into the middle.  Rotate the dough by a quarter turn.  Fold the short ends towards the middle.Flip the dough over so the open ends are underneath. With the help of a rolling pin gently beat the butter cubes  which are inside the dough. Pack the rectangular sheet in a plastic cover and keep it in the fridge for 10 minutes. Roll the dough again and repeat the process 4 to 5 times. Mix the grated cheese, garlic and chilli flakes. Roll the dough on a  lightly floured surface  into a rectangular shape.  Cut the dough into triangles.  Make a small slit in the centre of each triangle base, gently stretch the corners and tip, add the grated cheese and then roll the croissant starting from the wide up to the top giving them the croissant shape. Place the croissants with tip side down onto a prepared baking tray. Cover and let it rise. Preheat the oven to 200 degrees. Brush the croissants with egg wash. Bake for 8 minutes than reduce  the oven to 180 degrees and bake for another 10-15 minutes until deep golden brown. Cool on wire rack before serving.

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