50g of Total Sweet®
500g of strong white flour (plus extra fro dusting)
1 1/2 tsp of salt
7g sachets fast-action dried yeast x2
Oil, for greasing
300g of butter, at room temperture
1 egg, beaten
Why not get a taste of France and try making these fresh croissants....
1.Put the flour, salt and Total Sweet® in a mixing bowl. Measure out 300ml cold water into a jugm add the yeast and stir. Maske a well in the flour and pur in the liquid.
2. Mix and knead on a work station for 10 minutes. Shape into a ball put in a lightly oiled bowl, cover and chill for at least 2 hours.
3. Put the butter between 2 sheets of baking paper. Using a rolling pin, bash and shapw the butter into a rectangle (approx. 20 x 15 cm. leave in baking paper and chill.
4. Transfer the chilled dough to a floured surface and roll into a 40 x 20 cm rectangle.
5. Unwrap the slab of butter and place in the centre of the dough, so it covers the middle third.
6. Fold one side of the dough up and halfway over the butter.
7. Fold the other side of the dough up and over the butter in the same way, so the two edges of the dough meet in the centre of the butter.
8. Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for approx 30 minutes.
9. The next day, flour a surface and roll the dough into a large recentagle, measuring 60 x 30 cm.
10. Using a sharp knife or a pizza cutter to trim the edges to neaten. cut the dough in half lengthways so there are teo long strips, then cut each strip into 6 to 7 triangles, they must have 2 equal sides.
11. With each triangle, turn and pull the two corners at the base to stretch and widen it.
12. At the base of each triangle, begin to lightly roll into a crossant, but be careful to not crush the dough.
13. Continue to roll the tip of each triangle should be tucked under the croissant to hold in place.