Croissants y chocolatines (masa danesa)

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Croissants y chocolatines (masa danesa). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Croissants y chocolatines (masa danesa) is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Croissants y chocolatines (masa danesa) is something which I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Croissants y chocolatines (masa danesa), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Croissants y chocolatines (masa danesa) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook Croissants y chocolatines (masa danesa) using 15 ingredients and 14 steps. Here is how you can achieve it.

#danesa1 Imagina, cocina y disfruta.

Ingredients and spices that need to be Get to make Croissants y chocolatines (masa danesa):

1. 850 gr harina fuerte
2. 150 gr azúcar blanca
3. 45 gr levadura fresca
4. 2 pzas ralladura de limón
5. 5 gr canela en polvo
6. 1 gr nuez moscada molida
7. 9 gr malta
8. 18 gr sal
9. 10 ml esencia de vainilla
10. 3 pzas huevo
11. 330 ml leche
12. 45 gr mantequilla
13. 450 gr margarina Flex o mantequilla
14. 3 pzas huevo para barnizar
15. 100 gr chocolate amargo

Steps to make to make Croissants y chocolatines (masa danesa)

1. Para la masa unir la harina fuerte, azúcar, levadura, ralladura de limón, canela en polvo, nuez moscada molida, malta y sal en la bandeja.
2. Incorporar la vainilla la leche y los huevos.
3. Amasar hasta tener una consistencia elástica y agregarle en forma de pomada la cantidad más pequeña de mantequilla.
4. Ya que esté lista dejarla reposar hasta que doble su tamaño y hacer la placa de mantequilla para poderla refrigerar en lo que fermenta la masa.
5. Ya que haya fermentado la masa la poncharemos y estiraremos.
6. Comenzaremos a empastar.
7. Realizar dos dobleces sencillos.
8. Un dobles doble similares a los de la masa hojaldre. Después la reposaremos en el refrigerador.
9. Estiraremos para así poder cortar las figuras de los panes.
10. Para los chocolatines cortaremos rectángulos de masa. Y pondremos tiras de chocolates en las orillas y comenzaremos a enrollar.
11. Para los croissants cortaremos triángulos y haremos un pequeño corte en la parte superior.
12. Le pondremos una tira de chocolate y la comenzáremos a enrollar.
13. Los dejaremos reposar hasta que doblen su tamaño después se barnizaran con huevo. Hornear durante 25 minutos a 180 grados centígrados hasta que estén dorados.
14. Disfrutar de un rico chocolatin y croissants recién salido del horno.

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