Hello World! (Copy 7834) (Copy 7848)

✨ Atittaya Taninon

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<title>CROISSANT</title>
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   <center><a href="#HOME" class="w3-bar-item w3-button">CROISSANT</a>
      <a href="#ABOUT" class="w3-bar-item w3-button">INGREDIENTS</a>
     <a href="#MAKE" class="w3-bar-item w3-button">BAKING</a></center>
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<h2>METHOD CLICK!</h2></div></a>
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<p class="p1"><center>A croissant is a laminated, yeast-leavened bakery product that contains dough/roll-in fat layers to create a flaky, crispy texture. Croissants belong to the Viennoiserie or pastry category of baked goods along with brioche, Danish and puff pastries. A croissant usually contains normal levels of salt, yeast and sugar.<br>

The texture and eating quality of croissants are created by lamination and expansion. The lamination process is the folding of dough to create alternating dough and fat layers while expansion is caused by the leavening action of yeast fermentation, and physical separation of the dough and fat layers during the oven spring stage of baking as the water trapped between them vaporizes to steam.</center></p>
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      <h1>The ingredients</h1><br>
      <h4>The flour.</h4>
      <p>In France, Flour Type 55 is best for making croissants. Alternatively, unbleached all-purpose flour is good too, which is what I use in Canada (I personally like Five Roses for making pastries or breads).</p><br>
      <h4>The milk.</h4>
      <p>Whole milk is best. I have however already used 2% and the recipe worked well. But avoid 1%, skim, or no-fat.</p><br>
      <h4>The butter.</h4>
      <p>Choose a good-quality unsalted butter. Using a block of butter (instead of 4 sticks) will make it easier later in the recipe too – when slicing it to create a large square.</p><br>
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      <center><h5>THE BAKING</h5></center>
      <h4>For baking such delicate pastries like croissants, it is important that you know your oven well.</h4>

<p>Some ovens are higher in temperature than what they indicate and some are lower. Some ovens are not even in heat : more heat can come from the back (in that case you might need to very quickly rotate your baking sheet during the end of the baking process so the croissants are evenly baked and even in color), more heat can come from the top (in that case, you might need to place your rack in the lower-half, rather than in the middle), etc… Knowing your oven comes with practice. The more you bake, the more you’ll get to know your oven ( for this reason, your first batch of croissants might not be perfect). </p>
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