St. Martin Croissants
Brewing poppy rinsed and set aside for 0.5-1 hours. Poppy, withdraw carefully and pass twice through a mincer. Ground poppy translate into the pot, add the sugar, margarine, chicken protein and fry all the ingredients on low heat stirring constantly. It's important to be careful not burnt poppies. Then add the hot ground raisins, peanuts and almond essence and the whole mix. The finished weight we cover and leave in a cool place to cool.
Add the sifted flour to the yeast dissolved in milk, sugar, eggs, salt. Mix ingredients and knead lightly for a single spring mass. At the end of kneading add the oil, mix with dough and knead for a while. This can not last too long, because the dough should be slightly sticky and cold. Then they form a rectangle, cover with foil and chill in the refrigerator. Chilled dough should be translated into pastry board and roll out again into a rectangle.
Need to spread margarine evenly on the dough in 2/3.części and make dough into 3 parts. It is good to glue the edges and roll out again using the least amount of flour for dusting. Fold as before in 3 parts, the process repeated 3 times. After completion of the dough placed in a refrigerator for at least 5-10 hours. Wyjuż long side into 2 parts. Each the resulting strip cut into triangles.
Spread (the Fix) filling on the dough, rolled croissants start from the basics.
Place the bagels on a baking tray and leave to rise until it doubles its volume. Preheat oven to 180 º C are, grown croissants spread with egg and bake for about 20 minutes until nicely browned. Warm polukrować. You can sprinkle with walnuts.
White poppy weight - 1.35 kg:
white poppy - 25 ounces (1 cup)
Biscuit crumbs 30 ounces (2 cups)
Sugar - 1 cup
nuts - 12 grams
raisins - 12 ounces
chicken protein - 1 egg
margarine - 40 grams (1/6 cubes)
(4 flat tablespoons)
almond essence - 10ml (1 flavor)
500 wheat flour - 4.5 cups
Eggs - 2 pcs
yeast - ½ cubes
sugar - ½ cup
3.2% milk - 1 cup (warm)
oil - ½ cup
salt - 2 teaspoons flat
French margarine - 300g