The recipe of croissant browsed (lactose-free)

How many times have you eating a nice croissant, even if you have already had breakfast? I think they are among the most delicious desserts to be proposed to the table, and why not, even for a picnic. For this reason I decided to participate in the contest PicNic by the blog Kitchen Pinching with the recipe for croissants browsed, lactose-free.

Recipe croissants browsed

INGREDIENTS

  • 275 grams of flour 00
  • 275 grams of flour Manitoba
  • 90 grams of sugar
  • 115 grams of milk free lactose
  • 2 eggs
  • Grated lemon peel
  • 15 grams of fresh yeast
  • 170 grams of cold water
  • 30 grams of butter at room temperature ¬†free lactose
  • 290 grams of butter free lactose

 Ingredienti croissant sfogliati croissant sfogliati senza lattosio

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croissant sfogliati realizzazione croissant sfogliati

croissant sfogliati croissant sfogliati

HOW TO DO

  • Combine the flour in a bowl after being sieved;
  • In the bowl of kitchen¬†robot,¬†put the water, yeast chopped ¬†and only 150 grams of flour;
  • Knead to mix well, cover with plastic wrap and then allow to rise for 1 hour;
  • Operate again with the kitchen robot and add 3 tablespoons flour, 1 egg yolk and once absorbed add the sugar;
  • Then alternate flour and milk until they are exhausted and the dough is smooth and elastic;
  • Put your dough on the pastry board, add in the center 30 grams of butter and grated lemon peel¬†and then knead by hand for 20 minutes;
  • Cover with plastic wrap and then allow to rise for 1 hour;
  • A few minutes before you take the dough, spread the butter with the help of two sheets of parchment paper and a rolling pin;
  • Get a rectangle about 25×20 inches¬†and¬†then you will have to superimpose it (pay attention ’cause¬†the butter will¬†not too soft)¬†on the dough stretched (40 x 20 inches);
  • Leave free from butter the top of the dough and then fold on the butter the top of the dough and then the other part of dough;
  • Put it¬†for 10 minutes in the fridge with¬†plastic wrap;
  • Roll out the dough with the bottom side front of me and the side of “book” on the right and a thickness of 8 mm;
  • Fold the bottom and then the top of the dough and put in the fridge for 40 minutes, covering with plastic wrap;
  • Repeat this operation two more times;
  • Roll out the dough¬†in a¬†rectangle from which to derive ¬†the isosceles triangles with base of 9 cm;
  • Proceed to the realization a cut at the base of them and then realize the croissant;
  • Cover and let rise for 2 hours and a half;
  • Brush with egg and bake for the first 5 minutes at 200 ¬į C fan oven and then reduce to 180 ¬į C convection oven until you get the golden croissant browsed;

croissant sfogliaticroissant sfogliati croissant sfogliati croissant sfogliati

This is my recipe for the contest PicNic by Kitchen Pinching!

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Melody Laurino
Ciao, mi chiamo Melody e sono beauty blogger dal 2012. Amo alla follia il make up, ma so bene che la skincare è importante. Leggerai anche di lifestyle e tanto altro del mondo femminile sul mio blog.Se ti piacciono i miei post e ti piacerebbe leggere qualcosa su qualche brand in particolare, fammelo sapere con un commento!

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