Croissants (Mc) Recipe




Croissants (Mc) Ingredients

2 tbsp water, warm
1 package yeast
2 tbsp sugar
1 tsp salt
2 tbsp milk
1/4 cup milk
2 cup flour, unbleach
14 tbsp butter, soft
1 egg, yolk
2 tbsp water

A Recipe for
Croissants (Mc)

 

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.

Elaine Boosler



The more you eat, the less flavor; the less you eat, the more flavor.

Chinese Proverb



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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.



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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.

Fred Allen



Cheese - milk's leap toward immortality.

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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.




Croissants (Mc)

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%







Croissants (Mc) Directions

Dissolve yeast in water with 1/2 t sugar. Mix rest of sugar with
salt and 2 T milk. Set aside. In saucepan, heat 1/4 c milk, 1 c
water, and 2 T butter. In a bowl, mix flour, and the liquids. Knead
to form soft dough, adding more flour if necessary. Place dough into
greased bowl. Cover and let rise in warm place for 45-55 minutes or
until doubled. On floured board, roll into 7x11 T of butter. Fold
bottom third toward center, then fold top third over this part. Roll
into another rectangle 14x16 third and lift bottom over this.
Sprinkle with flour. Cover and chill 1 hour. Cut dough in half,
crosswise, and chill 1 hour more. Remove 1/2 of dough. Roll into a
rectangle 1/2 bottom third and turn down top third. Repeat with other
half. Cover and chill 30 minutes. Roll dough to 9x16 lengthwise.
Cut into triangles. Roll broad side toward point to form crescents.
Put on baking sheets, cover with towel. Rise 30 minutes. Brush tops
with egg and water. Bake at 475F for 5 minutes. Lower heat to 400F
and bake for 10 minutes. Cool briefly.

Serves: 12

 

 

 

 

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