Ingredients:
- Warm water ½ cup
- Doodh (Milk) ½ cup at room temperature
- Cheeni (Sugar) 1 tbs
- Khameer (Instant yeast) 2 tsp
- Maida (All-purpose flour) sifted 3 Cups
- Namak (Salt) ½ tsp
- Cooking oil 2 tbs
- Water ¼ Cup or as required
- Vegetable oil 1 tsp
- Butter 100 g at room temperature
- Egg whisked
Directions:
In a bowl add warm water, milk, sugar & mix well.
Add yeast powder & mix well. Let it rest for 5-8 minutes. Set aside.
In a bowl add all-purpose flour, salt & mix well. Add yeast mixture, oil & mix well.
Gradually add water & knead the dough for 5 minutes. Grease with oil & cover with damp cloth.
Let it proof for 1 hour or until double in size (at warm place).
Spread the dough on sheet & sprinkle dry flour on it. Knead the dough again & cut into 3 parts.
Roll out one part of dough with the help of rolling pin in round shape.
Add & spread butter over it & fold the dough in square shape. Press a little & keep the folded dough in refrigerator. (Avoid any air pockets)
Roll out second part of dough with the help of rolling pin in round shape.
Add & spread butter over it. Now place the folded dough in the center.
Wrap the dough over the folded dough in the same pattern & keep it in refrigerator.
Repeat the procedure with the third part of dough.
Tightly wrap the folded dough with cling film & refrigerate it for at least 4 hours.
Remove from cling film & sprinkle dry flour over the dough. Roll the dough into rectangular shape with the help of rolling pin. (Approx. 10x15 inch size)
With the help of measurement scale cut 3.5 inch size strips. (makes 5 strips)
Now cut each stripe diagonally to make triangles. (Makes 10)
Now take (12 inch long) one triangle and make an incision at the base. Fold the triangle from the base and roll upward.
Place the croissants on the greased baking tray. Folding end must lay down.
Give egg wash and let them proof for 1 hour.
Bake in preheat oven at 200 C for 12-15 minutes.
Serve and enjoy!
Ajza:
- Warm water ½ cup
- Doodh (Milk) ½ cup at room temperature
- Cheeni (Sugar) 1 tbs
- Khameer (Instant yeast) 2 tsp
- Maida (All-purpose flour) sifted 3 Cups
- Namak (Salt) ½ tsp
- Cooking oil 2 tbs
- Water ¼ Cup or as required
- Vegetable oil 1 tsp
- Butter 100 g at room temperature
- Egg whisked
Directions:
Aik bowl may garam pani, doodh, cheeni daal kar miz karen.
Ab khameer daal kar achi tarah mix karen or 5-8 minutes k liye chor den.
Aik bowl may maida, namak shamil kar kar k mix karen. Ab yeast mixture, tel shamil karen or achi tarah mix karen.
Thora thora kar k pani milakar 5 minute tak ataa goondhtay rahen. Tel se chikna kar k geelay kapray se dhak kar 1 ghantay k liye chor den yehan tak k size may double hojaye.
Ab dough ko spread sheet pe phalyen or maida charak k mazeed goondh len.
Dough ko 3 hisson may baant len.
Aik hissay ko rolling pin ki madad se gol bail len.
Ab is par makhan lagaden or chokor shakal may lapet len. Thora sa dabayen takay air pockets nikal jayen or refrigerator may rakh den.
Ab dusray pairay ko bhi isi tarah bail kar us par makhan laga den.
Ab fol ki hui dough ko darmiyan may rakh kar baili hui dough ko isi andaz may lapet den. Or refrigerate karden.
Teesray pairay k sath bhi isi tarah karen.
Ab fold ki hui dough ko cling film se achi tarah lapait den or kam se kam 4 ghantay k liye refrigerate karden.
Dough ko cling film se nikal kar dry flour charak den or isko bail len. (Approx. 10x15 inch size)
Measurement scale ki madad se naap kar 3.5 inch size ki pattiyan kaat len. Ab unhen beech se kaat kar tikon shakal den. (Makes 10)
Ab aik tikon piece (12 inch long) ko neechay se cut lagakar fold karlen or pehle se greased baking tray may rakh den. Folding end neechay ki taraf rakhen.
Anda laga kar 1 ghantay k liye chor den.
Pehle se garam oven may 200 C per 12 se 15 minute tak bake karen.
Chaye k sath enjoy karen!
