ILIKI HOMEMADE CROISSANTS.

#rogzyskitchen #croissants #pastry

INGREDIENTS.

600 grams of all-purpose flour 1 1/2 tablespoons of instant yeast. 70 grams of sugar 2 eggs 300 grams of pastry margarine. 1 tablespoon of Cardamom powder A pinch of salt. Warm milk/ water METHOD. 1: In a bowl, add your flour, yeast, sugar, Cardamom,salt and the margarine and mix together properly.

2: Next, add the warm water/milk gradually while slowly kneading to form a firm semi-sticky dough. Please note that the liquid used should be warm because yeast as we all know is a living rising agents that needs the optimum temperatures to thrive. 3:Once you need to the required size and texture, apply some vegetable /olive oil on top to prevent drying of the dough. Wrap it in cling film and keep it in a warm place, if it is during the day.. Preferably near a window seal but if it's at night.. A few meters next to your burner while you cook should do the trick.

4: leave to rest for about 1-2hrs but for the best results, I would advice to leave overnight. 5: Once the dough has doubled in size.. Then you know it has proofed enough. 6:Knock back, divide into smaller portions and roll out into small circles

7: The small balls, roll them into small circles of almost equal size and stack them

During stacking, on the first circle apply some oil, then stack the next circle on top till the last. Now wrap it again in cling film to prevent drying and place in a chiller for 30 minutes

8: After the 30 minutes have elapsed, roll the stacked slices into one big equal circle, trim the edges and then peel off one by one. 9: Next, one by one pick the circles, divide it into quarters and in the middle of that quarter, make a little slit.

10: Now on the quarter,at the top of the triangle pull the slit side as you roll the pointy side till it is all in and layered

11: Once it's rolled out, curve it into the desired shape.. Please note that different croissants have different shapes. Mine are circle and some a upside down horn shaped.

12: Now on your insert.. Grease and line it with a grease proof paper then place your raw croissant Pre-heat your oven to 180 degrees

13: Using the two eggs.. Break them into a powl and use a pastry brush to egg wash them. Please note this is what enhanced the nice brown color on the final product

14: Once your done,place them in the oven to bake at 180° for 50 minutes.

15:Leave them to cool and serve with my lemon and ginger tea BY ROGZYS_KITCHEN