CROISSANT FOLHEADO TRADICIONAL

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1 kg de farinha de trigo 1 pitada de sal 150 g de açúcar 5 ovos

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80 g de fermento fresco 1 copo de água (ou até dar o ponto) 500 g de manteiga 100 g de farinha de trigo

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Coloque na batedeira, o fermento com 100 g de farinha e um pouquinho de água. Deixe descansar 15 minutos. Em seguida, adicione o restante dos ingredientes da 1ª parte.

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Faça uma massa bem macia. Deixe - a descansar por 20 minutos. Depois, polvilhe a mesa com farinha de trigo e coloque a massa. Abra - a com um rolo até ficar com uns 0, 5 cm de espessura.

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Corte a massa em duas partes. Misture separadamente os ingredientes da 2ª parte e divida em três partes. Passe uma das partes sobre as massas e coloque uma sobre a outra.

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Dobre - a ao meio, torne a passar a mistura de manteiga, torne a dobrar. Faça isto até terminar a mistura. Quanto mais vezes for dobrado, mais folheado ficará.

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Coloque - a em uma assadeira retangular, cubra - a com um plástico e leve para gelar. Após estar bem gelada, jogue - a em cima da mesa, estique - a com um rolo, corte em triângulos e faça os modelos.

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Coloque em assadeiras untadas e pincele com ovos batidos. Espere o crescimento até quase atingir o seu dobro, torne a pincelar e leve para assar.

[{"selector":"#anim-947c674f-51a2-4967-8183-4a0db6cdb81d","keyframes":{"transform":["translate3d(112.97297%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":220,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f2d53ed6-4a29-4537-a474-0549a535e0e6","keyframes":{"opacity":[0,1]},"delay":0,"duration":220,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-587c633e-d005-4c47-9634-394cbf66a1d2","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":220,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] [{"selector":"#anim-2dedf98c-a305-4767-8f7d-5ff6da716cce","keyframes":{"transform":["translate3d(-117.14286%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-10034ce3-d0e7-45ec-8ce4-3afeeb970058","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ec5a96d0-1fb4-4557-90db-db4c28dd933d","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Arrasta pra cima

veja nosso blog

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CROISSANT FOLHEADO TRADICIONAL

1 kg de farinha de trigo 1 pitada de sal 150 g de açúcar 5 ovos

Ingredientes

80 g de fermento fresco 1 copo de água (ou até dar o ponto) 500 g de manteiga 100 g de farinha de trigo

Ingredientes

Coloque na batedeira, o fermento com 100 g de farinha e um pouquinho de água. Deixe descansar 15 minutos. Em seguida, adicione o restante dos ingredientes da 1ª parte.

preparo

Faça uma massa bem macia. Deixe - a descansar por 20 minutos. Depois, polvilhe a mesa com farinha de trigo e coloque a massa. Abra - a com um rolo até ficar com uns 0, 5 cm de espessura.

preparo

Corte a massa em duas partes. Misture separadamente os ingredientes da 2ª parte e divida em três partes. Passe uma das partes sobre as massas e coloque uma sobre a outra.

preparo

Dobre - a ao meio, torne a passar a mistura de manteiga, torne a dobrar. Faça isto até terminar a mistura. Quanto mais vezes for dobrado, mais folheado ficará.

preparo

Coloque - a em uma assadeira retangular, cubra - a com um plástico e leve para gelar. Após estar bem gelada, jogue - a em cima da mesa, estique - a com um rolo, corte em triângulos e faça os modelos.

preparo

Coloque em assadeiras untadas e pincele com ovos batidos. Espere o crescimento até quase atingir o seu dobro, torne a pincelar e leve para assar.

preparo

veja nosso blog