I am officially a student studying the art of food. My first lab is An Introduction to Baking and Pastry. The last couple of days we made croissants, something I had previously thought a near
impossible feat. We worked on them for two days. The first day we made the dough. The typical bready ingredients got mixed in a mixer with a dough hook. Then we pounded out about six or seven ounces of butter until it was about a quarter of an inch thick and an eight by eight inch square. Next we encased the butter in the dough and through a series of roll-outs and folds we layered the butter in between the dough. After a final roll-out we used a special cutter to create the croissant shape. Next we rolled them up and brushed on an egg wash. They baked into buttery flaky goodness and became that night's dinner. Yum!
impossible feat. We worked on them for two days. The first day we made the dough. The typical bready ingredients got mixed in a mixer with a dough hook. Then we pounded out about six or seven ounces of butter until it was about a quarter of an inch thick and an eight by eight inch square. Next we encased the butter in the dough and through a series of roll-outs and folds we layered the butter in between the dough. After a final roll-out we used a special cutter to create the croissant shape. Next we rolled them up and brushed on an egg wash. They baked into buttery flaky goodness and became that night's dinner. Yum!
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