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Granny White
Basic Butter Croissants
3
2
2
1
tablespoons warm water
teaspoons active dry yeast
teaspoons sugar
teaspoon flour
1
2
3/4 cups all−purpose unbleached white flour
tablespoons sugar dissolved in 2/3 cup warm milk
scant 1/2 tsp salt
1
3
teaspoon peanut oil
/4 cup unsalted butter
1
egg beaten with 1 teaspoon water
Place water in a small bowl or measuring cup. Check temperature
with a thermometer. Sprinkle yeast over water. Stir in 2 tsp
sugar and 1 tsp flour. Let stand 5−8 minutes until foamy.
Meanwhile, measure 1 3/4 cups flour into a 2−quart bowl by first
dipping measuring cups into the flour and then leveling off with
a knife. This method produces exactly the 1/2 pound needed for
the dough. Add the scant 1/2 tsp salt to the flour in the bowl.
Heat the milk and sugar mixture just to 100F. Check the temperature
with a thermometer. Add milk to flour mixture with peanut oil and
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