I really like this site- they post some very good recipes-traditional and newer versions. Some are a little difficult because the measurements are in liters but there are lot of site that can translate.
NEW BATCH OF MINI TWO-CHEESE SAVORY CROISSANTSINGREDIENTS
3 cups flour
1-1/2 teaspoon baking powder
1/2 cup butter (melted)
1/2 cup vegetable oil
1/2 cup water
2 eggs
1/2 cup Parmesan grated cheese
1/2 cup grated cheddar cheese (or your favourite)
(mix both cheeses and pulse in cuisinart with some flour)
PREPARATION
In a large bowl, mix together all the dry ingredients, e.i. flour, baking powder and cheese.
In a separate larger bowl, mix the liquid ingredients... butter, vegetable oil, water and eggs.
Add the dry ingredients to the liquid ingredients ...slowly. Incorporate by mixing gently.
Let the dough sit for 1/2 hour at room temperature.
When ready, divide the dough in 4 and shape them (one at a time) into a circle and cut them Rugelagh style and roll them into crescent.
Brush the croissants with a mixture of beaten egg and few drops of lemon.
Top with nigella seeds (black seeds).
Bake in preheated 350 degrees oven until brown and crips.
1/2 cup butter (melted)
1/2 cup vegetable oil
1/2 cup water
2 eggs
1/2 cup Parmesan grated cheese
1/2 cup grated cheddar cheese (or your favourite)
(mix both cheeses and pulse in cuisinart with some flour)
PREPARATION
In a large bowl, mix together all the dry ingredients, e.i. flour, baking powder and cheese.
In a separate larger bowl, mix the liquid ingredients... butter, vegetable oil, water and eggs.
Add the dry ingredients to the liquid ingredients ...slowly. Incorporate by mixing gently.
Let the dough sit for 1/2 hour at room temperature.
When ready, divide the dough in 4 and shape them (one at a time) into a circle and cut them Rugelagh style and roll them into crescent.
Brush the croissants with a mixture of beaten egg and few drops of lemon.
Top with nigella seeds (black seeds).
Bake in preheated 350 degrees oven until brown and crips.
No comments:
Post a Comment