Tylenol Before Waxing

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 of butter,

20g fresh yeast,

100g 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 rind of one lemon,

vanillin,

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 hand to 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. Fix sulla carta forno stenderlo con il matterello e metterlo in frigo, così è già pronto per la sfogliatura. Al termine della lievitazione prendere l'impasto e iniziare a fare le pieghe. Stendere l'impasto grande a sufficienza per coprire il panetto di burro, ripiegare i lati verso il centro, portare il bordo superiore fino a 2/3 della striscia ed il bordo inferiore a coprire il tutto. Questa è la prima piega. Girare di 90° e si dovranno vedere i giri davanti a se come se fosse un libro da poter aprire.
Cominciare a stenderla in lungo, mai in largo dando qualche pacchetta con il mattarello e poi stendendo alternando questi movimenti..e fare un' altra piega. Da piegata la sfoglia sarà di circa 3 cm. Mettere in frigo per 15-20 minuti in un sacchetto nylon. 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 in both 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 of the oven, your oven on the regulator should not paint too much, take a look below, if they are stained they are ready.
Dust with icing sugar.