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Croissants con TM31

CROISSANTS WITH TM31

Recipe taken from Cookaforum and be done with the help of Thermomix TM31.

total Ingredients:

120g of warm milk,

560g strong flour or Manitoba,

280g butter,

20g fresh yeast,

100g of sugar, 2 eggs

,

6g of salt,

grated rind of one lemon,

vanillin.

lievitino

20g yeast,

100g flour, 60g

milk.

DOUGH

The lievitino,

60g of warm milk,

100g of sugar, 2 eggs

,

40g soft butter,

grated lemon peel, vanilla

,

400g of flour,

6g of salt.

stick of butter

240g butter,

60g flour.

procedure

Prepare lievitino Heat the milk in the jug vel.2 50 ° 1 minute, add the yeast vel.4 3 sec, flour 10 sec. vel. 3-4. Pull the dough from mixing bowl and make a joke to hand, form a ball and let rise for 45 minutes (it should double in volume). then prepare 'DOUGH putting the milk in a jug munuto 50 ° vel.2, lievitino to add pieces to soften 5 sec. vel. 4, then add all ingredients except flour and salt sec.vel 5-6. 1 to 6, then flour and salt, and 1 minute 30 seconds. vel. ear if you are having difficulty in turning the spray cover and help some flour with a spatula. Take out the dough, give some little joke by hand, forming a ball and allow to rise for a couple of hours. Meanwhile prepare the stick of butter in the bowl by placing the cold butter pieces and flour 15-20 sec. vel 4. Place on parchment paper with a rolling pin roll it out and put it in the fridge, so it is ready for stripping. At the end of fermentation to take the dough and start making the folds. Roll out the dough large enough to cover the stick of butter, fold sides toward the center, bringing the upper edge up to 2 / 3 of the strip and the bottom edge to cover everything. This is the first fold. Turn 90 degrees and you will see the turns in front of him like a book you can open.
Begin to roll out in long, never giving off any package with a rolling pin and then spreading these alternating movements .. and do a 'other folk. To fold the dough will be about 3 cm. Put in refrigerator for 15-20 minutes in a nylon bag. Browse
resume, pull it again and make another fold. Put on all speed towards you, so you can see the layers. Put back in the fridge for half an hour.
Now prepare the croissants Browse stretching well, it can pull both in length and width. If you happen to spill some butter, dab with a little flour, removing excess ... and eventually put in the fridge for 5 minutes, enough to harden the butter and remove a little nerve to pasta!
Cut in 2 along the strip and mark the triangles of about 10 cm wide and 12.15 tall .. Make a small cut at the base, roll and stretch it a bit .. You can also fill them with Nutella and then close them . Place them well apart in the plaque, they will tend to grow in the oven.
Then cover with nylon and let rise for an hour and a half.
Brush them with beaten egg (I used milk) and bake at 180 ° static for 20 minutes, the middle shelf the furnace regulator on your oven, not to paint too much, take a look below, if they are stained they are ready.
Dust with icing sugar.