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Before you jump to Croissants recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper amount of exercise. The unfortunate thing is that, at the end of the day, we don't always have the time or energy required for a healthy lifestyle. At the end of the day, the majority of us want to go home, not to the gym. We want a delicious, greasy burger, not an equally tasty salad (unless we’re vegetarians). The good news is that making wise decisions doesn’t have to be a pain. If you keep at it, you'll get all of the required foods and activites. Here are some ideas to be as healthy as possible.
Climb stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if you do live or work on one of the higher floors, you can still get off of the elevator first and climb up the stairs the rest of the way. Most people will decide to be sluggish and take an elevator instead of choosing exercise on the stairs. Even just a single flight of stairs, when walked up or down a few times a day--can be a great boost to your system.
There are plenty of things you can do to become healthy. Not all of them necessitate fancy gym memberships or restrained diets. You can do small things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. A proper amount of physical activity each day is also critical. Don't overlook that health isn't only about just how much you weigh. You need your body to be strong too.
We hope you got benefit from reading it, now let's go back to croissants recipe. To make croissants you only need 24 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to prepare Croissants:
- Provide 1 cup of warm milk.
- Provide 1 teaspoon of sugar.
- Provide 1 1/2 cups of unsalted butter, at room temperature.
- You need 1 tablespoon of yeast.
- Provide 4 cups of all-purpose flour, divided.
- You need 1 cup of flour.
- Prepare 1/2 teaspoon of salt.
- Provide 3/4 cup of milk, room temperature.
- Take 3 tablespoons of sugar.
- Provide 1 1/2 teaspoon of salt.
- Use 2 (.25 ounce) of packages active dry yeast.
- Take 1/4 cup of sugar.
- Get 1/4 cup of lukewarm water.
- Use 1 of egg, beaten.
- Take 1 cup of milk.
- Take 1/2 cup of butter melted and cooled.
- Take 1/2 cup of heavy cream.
- Use 4 cups of flour.
- Get 1 of egg.
- Prepare 1 cup of cold butter.
- Use 1 tablespoon of water.
- Provide 1 of egg, beaten with cold water.
- Use of food color.
- Take of food color.
Instructions to make Croissants:
- Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside..
- In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight.
- Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
- Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12"or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point.Shape into a crescent and place on ungreased baking sheet..
- Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
- Let rise at room temperature until doubled.(May take 2 hours or more). Brush each with egg beaten with cold water. Preheat oven to 400 degrees F. Place croissants in oven. Lower temperature to 350 degrees F and bake for 15 - 20 minutes until golden.
- To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
- Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.
- If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
- Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1hr.
- Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight..
- To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
- Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
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