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Granny White
Croissants
1
1
1
2
5
2
2
1
tsp salt
tsp dried yeast
tsp granulated sugar
50 ml (8 fl oz) warm water
00 g (1 lb) strong white flour
5 g (1 oz) lard
50 g (8 oz) softened butter
beaten egg
beaten egg to glaze
Prepare the yeast and sugar with the warm water. Put the flour
and salt in a bowl, add then rub in the lard. Add the yeast liquid
and beaten egg and mix to form a smooth dough.
Knead until smooth. roll out to a 50*20 cm (20*8 in) rectangle,
keeping the edges straight.
Divide the softened butter into 3 equal portions. use 1 portion of
butter to dot the top 2/3 of the dough, leaving a narrow border
around the edges.
Fold up the bottom 1/3 of the dough and fold down the top 1/3 of
the dough. seal the edges with a rolling pin, then give the dough
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