Una veloce e buona idea per colazione che visto al blog di Antonella - La casetta di cioccolato . Grazie carissima.
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For yeast:
150 g flour
1990
water 20 g yeast
knead quickly and leave in a covered bowl for about an hour to double in size.
350 g flour 50 g
water or milk
100 g butter melted and cooled at room temperature 2 eggs
80-100 g sugar 5 g salt
Vanilla
rind of 1 orange or lemon
knead all products with yeast and cover to dough doubles in size about 1 ½ hours. Roll out a rectangle and cut triangles. Turn as croissants and arrange on a tray. Pokriyte with foil and let to double its volume for about 40 minutes, and can freeze part of them. Bake at 200 C for about 30 minutes
Per il lievito:
150 g di farina
90 ml di acqua
20 g di lievito
Impastare velocemente e far riposare per 1 ora fino al suo raddoppio coperto con un canovaccio a temperatura ambiente.
For the dough: 350 g flour
50 ml of water or milk
100 g of butter softened at room temperature 2 eggs
80-100 g of sugar
5g of salt 1 teaspoon of vanilla extract finely grated zest
1 of 1 orange or lemon
Make the dough, then add it to lievitino working fine until there are more white streaks. Let them rest in a bowl covered with a cloth for about 1 hour 30 min.
Train horns and let them rest covered with plastic wrap for about 40 min. Brush the croissants with beaten egg and bake at 200 degrees for about 30 min.
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