Классика, но с воздушной начинкой из белка, орехов и корицы!
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#ностальгия #рогалики #домашняявыпечка #рецептдня #безе #корица #shorts
Today I will show you how to make airy croissants with nuts and cinnamon. Crispy edges, soft dough, cinnamon aroma and a secret ingredient that makes them unusual. Get ready, it will be delicious and unexpected. Let’s make the dough. Add sugar, a pinch of salt, baking powder and cold butter, cut into pieces, to the sifted flour. Chop into crumbs. Mix cold sour cream into the resulting crumbs. Next, knead the dough. First in a bowl, then on a mat. Beat the egg white with a pinch of salt until foamy. Gradually add sugar one spoon at a time, beating until stable peaks and a glossy mass. Grind the pre-roasted walnuts , but not to the flour, but so that pieces remain. Add the prepared meringue and cinnamon to the nuts. Mix carefully with a spoon, not a mixer. Take the first part of the dough out of the refrigerator and roll it into a circle 2-3 mm thick. The diameter of my circle was 30 cm. Cut the circle into 12 sectors (triangles). Put the filling on the wide part of each triangle, one teaspoon at a time. Fold the edges and roll into a croissant from the wide edge to the narrow one. Bake the croissants in an oven preheated to 180° for 20-25 minutes.
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