Tuesday, January 25, 2011

Croissant

2 cups sugar
1/8 cup sugar
pinch of salt
mix together with stick
make divit in the center of the bowl and add 1 cup of milk (room temp)
disolve 1pkt of yeast into the milk.
Wait 10 min for yeast to properly disolve
Mix through with spatula to make certain nothing is stuck on the bowl.
When one sticky even lump place it onto gladwrap and cover in 2 layers. This is to stop the outside from drying out.