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CRUMBLE EGG CROISSANT

8 large eggs 100g grated  cheddar a splash of  milk small bunch chives, snipped 4 large croissants Method In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.
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Brioche Bread

If you love butter, you'll live for this brioche bread. This recipe produces two loaves, with each loaf containing a whole stick of butter—so you can imagine how rich each fluffy bite will be.  What kind of yeast should I use?   Active dry or instant yeast will both work in this case; because we're blooming the yeast in the sponge portion of the dough, the type of dry yeast you use has no impact on the final product. Can I make this dough by hand?  Technically, yes, but the stand mixer will truly make your life 100x easier for this recipe. Because of the extensive amount of mixing that's required to develop the gluten properly and the slow, gradual addition of butter, doing this by hand will result in a very long, very arduous process.  How do I know when the gluten has developed properly?  The windowpane test is often used to check for gluten development. To perform the test, take a small piece of dough and slowly stretch it out in opposite direc...
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How to make croissant

Croissant Recipe 1 Kind of food: Qauntity 2 Ingredients: Qty/ Kg/L 3 Yeast 30 g 4 Flour 1000 g 5 Sugar 150 g 6 Butter Filling 700 g 7 Salt 20 g 8 Water 500 ml 9 Milk powder 50  g 10   Eggs 2pcs Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight. Make the butter layer The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch sq...
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