Croissant

Day 29!
Croissant (French origin) is a buttery flaky pastry, named for its distinctive crescent shape. Croissant is made of a leavened variant of puff pastry. The yeast dough is layered with butter, rolled and folded several times, then rolled into a sheet, a technique called laminating.

Ingredients:-

METHOD:-
1. Sieve the flour and add sugar, yeast, milk, egg and sprinkle salt & make soft and rich dough. Keep it for fermentation for about 15 minutes.
2. Roll the dough in to rectangular shape and apply 1/3rd of the butter.
3. Fold in to 3 folding or book folding and keep it in a deep fridge for about 20 minutes.
4. Repute the process twice more.
5. Roll the dough, cut it in triangle shape with a help of a pizza cutter and roll it like croissant shape.
6. Arrange the entire croissant on a baking tray and Brush with beaten egg.
7. After 3rd proving, bake it in a pre-heated oven for about 20-25 minutes.

NB:-It is a breakfast roll, it can be served as sandwich with some fillings (cucumber, onion, tomato slice or chicken- mayonnaise, etc)..