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Minicroisants (Xabier Barriga)

Ready, Set ... back to almost normal!

After a break, almost every way, now playing catch up and regain some habits and customs, we say that we are in a period of adjustment!

ago I do not spend a lot for your kitchen, I am fully convinced that I left behind many wonders and culinary delights, but I hope to hire in-depth and lost time.
To begin this new phase, ... season, I suggest they minicroisants of Xabier Barriga, ..

That I can talk to you that by now I was not aware of it great baker ... his book "Bread" begins as follows ... "to the humble and simple, the sincere and noble, ...." is a prelude to the kind of recipes that we will meet in Inside .. explained and illustrated in such a way that is simple to complicated .. for my taste a fascinating book.

then your prescription,

Ingredients 500 g flour
force
10 g salt 50 g sugar
• 20 g milk powder
• 260 ml of water
• 25 gr fresh yeast (1 sachet of freeze-dried) 170 g butter

Development

On this occasion I followed the steps of mixing , stretched and folded back as shown by the author, anyway you can follow it according to your habits or techniques to make puff pastry.

We all ingredients except the yeast, water and butter in a bowl.
We are going to add water while stir with your free hand, we uniting and the flour with the liquid, we note as being transformed into a dry mix. Continue turning until the dough has absorbed all the water. About 10 minutes or less will suffice.

When the dough is rather smooth, and we extract it over the counter or pre-floured worktable. Now it is the proper mixing, we have the mass and hit our front, stretching and folding on itself so that oxygen trapped air. We repeat the process until the dough observe breaks and tears when stretching ... I was about 8 minutes giving the dough back and forth, the cover with a damp cloth and let rest for 10 minutes.

repeat this alternation of mixing and subsequent break of the mass three times, the author advises to do five to six.
After all this time, the dough will be Lisita, now we chorretón yeast and water in the center, close the "package" and continue kneading until the yeast is fully dissolved, a sample of it, is that dough is again smooth and easily peel off the bench.

Now is the time to process flaky, perhaps the most laborious, but nothing complicated.

have the dough and stretch it to roll, let stand one hour in the refrigerator, covered with plastic wrap.
Meanwhile, wrap the butter in another piece of transparent film, the crush with hands until it is flat and the reserve back in the refrigerator.
Over time, lightly floured counter top and put the dough blade put butter in the center of mass, trying to stay focused as possible.
fold the dough over the butter until completely covered and then stretched with a roller. We

a single fold, ie, once divided the dough in thirds, folding the left of the middle part, and then the right is also on the environment.

Cover the dough and let rest in refrigerator for 15 minutes.
Once relaxed, give him half way around the piece of dough and stretch it horizontally with the roller until you have a half inch thick. And we'll fly to another fold, rest again, fold again .. to complete five-fold! Once topped
folds, let stand the piece of dough about 30 minutes in the refrigerator, covered with plastic.

now only remains to shape and bake the pieces. Roll out the dough until we are left with a thickness of 1 cm, cut triangles of 8 cm by 4 cm base. We make a small cut in the base, split ends, which are the horns and winds the croissant from the bottom up.

can modify their actions according to our tastes, if we want larger pieces, or conversely smaller.
We place the croissants on a dish lined with baking paper, leaving enough space between them so that the fermentation will not stick to each other.

The cover with a cloth and let ferment in warm place for one hour or so. Meanwhile
preheated oven to 250 º
Once they have doubled in size the brush with beaten egg using a basting brush and down the oven temperature to 200 º and bake 10 minutes or until we see that are golden . And ready for a snack, breakfast, ....

perfectly preserved frozen are individually wrapped in foil or cling film and turn into a freezer bag. Then take a while at room temperature and they are ready.

would also be delicious bathing in melted chocolate base, ... or by putting some kind of filling just before the train.

well anyway, alone, are very good, with that buttery taste, .. ummm