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RE: LeoThread 2025-06-17 08:20

in LeoFinance4 months ago

Part 3/5:

After kneading, place the dough into a bowl dusted with flour, cover it, and allow it to rise in a warm environment for 1 to 1.5 hours. When ready, the dough should have expanded to about 2.5 times its original size.

Shaping the Croissants

Divide the risen dough into 10 equal parts, each weighing approximately 70 g. Round each piece, cover them with cling film, and let them rest for about 10 minutes.

Next, roll out each piece into a round cake, approximately 20 cm in diameter, and grease the surface with butter. Note: You can skip buttering the last scone if desired. Roll the dough into a thickness of about 5 mm and cut it into 12-16 triangular pieces.

Resting the Dough