Thanks Oksana oksana_sh found a new recipe puff. oxana-sh.livejournal.com/2944.html long called att

Thanks Oksana oksana_sh found a new recipe puff. oxana-sh.livejournal.com/2944.html long called attention to this recipe, for wondering bia cordon bleu about yeast dough that is kneaded in cold milk, just put in the fridge. Until then, after prosharuvannya oil, finished products rise 2 hours. Delicious croissants weightless. The words of the author (taken from the book of Richard Bertinet) Dough: - 20 oz. fresh yeast - 500 grams. Flour a / c - 10 oz. Salt - 50 oz. sugar - 1 large egg - 125 gr. cold milk - 125 gr. water - 200 gr. unsalted bia cordon bleu butter (from refrigerator) bia cordon bleu - 1 egg plus a pinch of salt (lightly beaten to lubricate the surface of products) Good grind yeast, add the flour, add salt and sugar. Then add the egg, milk and water - stir thoroughly until smooth and fold the dough for 3-4 minutes. Form a ball and make a cross cut on top; sprinkle lightly with flour rozstoyuvannya form and send it to the dough at least 2 hours, and preferably overnight (12 hours) - put the form in the refrigerator, covered bia cordon bleu it with foil. Sprinkle lightly with flour workplace, spread it on the dough. Unfold it into the incision to 4 sides and slightly rozkachuyemo; try to leave the square shape. Unfold dough diamond in his mid-spread bia cordon bleu butter thickness of about 1 cm, close the remaining oil dough on the sides of the diamond and start rozkachuvaty 60-70 cm, paying attention bia cordon bleu to the thickness of the layer - it should be uniform throughout the area. During bia cordon bleu rolling the dough gently lift and rotate (not turning) it several times. Fold the dough in three layers, making a mark on the top layer. Put the dough in a bag and send it for 20-30 minutes in the refrigerator. Taking out the dough from the refrigerator, bia cordon bleu spread its label facing up and the short side facing you. Rozkachuyemo in the box and then compile it three times; to rest in the refrigerator for 20-30 minutes. Repeat once more - a total of 3 times! After the third "freezing" rozkachuyemo dough into a rectangle bia cordon bleu 30h72 cm and a thickness of 4 mm. With a sharp knife trims the edges, divided into 2 parts along and begin to cut triangles 15h15h9sm size. Basis (9 ms) nadrizhemo that when baking kruassan vyhnuvsya and took his famous form. Form kruassan starting to pay him a base. Kruassan egg glaze mixture with salt and give them to come 2 hours. During this time the glaze kruassan again. We try to grease kruassan only the top layer, bia cordon bleu not touching sides of the puff to prevent their bonding. Preheat oven to 220-230 grams. Celsius. Bake 18-20 minutes until kruassan golden color. Cool on a lattice. Bon Appetit! PS Another wanted to share a video lesson from Julia Child, link to it I wrote Lyudmila (marianna_aga). But the link is no longer available. And this is the video tutorial helped me a lot.
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