Croissants

[Guest guest]

Croissants

 

My daughter made these at the cottage and said they were vegan, was she right?

I don't think so, maybe I'm wrong.

 

pastry flour

gluten flour

1/4 stick margarine

yeast

flax seed

 

In a large cup, combine pastry flour with a few heaping spoonfulls of gluten

flour and mix well. Add a heaping spoonful of yeast and several tablespoons of

water and incorporate into a dough. Kneed for 5 minutes.

Take 1/4 stick of margarine and loosely fold inside saran wrap. With the palm of

your hand, flatten the margarine into a disk a few millimeters thick. Freeze for

5 minutes.

Roll the dough into a 9 " circle and place the frozen margarine disk inside.

Bring the sides of the dough over to encase the margarine like an envelope.

Quickly roll the dough with the margarine inside into a long, flat ribbon about

twenty inches long. Place inside saran wrap and freeze for 5 minutes.

Take the dough out of the freezer and fold it in thirds, bringing both sides

together. Turn it a quarter turn and roll again to about twenty inches. Refreeze

for five minutes. Repeat this process twice, so you will have rolled and folded

three times in all. Always freeze the dough flat, not folded.

The third time you roll out the dough, cut the twenty inch rectangle into two

long triangles. Holding the base of the triangle, pick up the point and roll

while stretching the dough. Make the triangle as long as possible. At this

point, you can roll vegan meats, vegetables, tofu cheese or anything you want

into the croissant by widening the base of the triangle and tucking it into a

fold. Carefully roll the triangle from the wide side to the point. Place on a

tin foiled toaster tray (ungreased) with the point on the bottom. Repeat with

the other dough triangle. (You should stretch the dough until it is nearly two

feet long.

After the croissants have doubled, glaze them with water that has been boiled

with several tablespoons of flax seed. Use a pastry brush. Flax seed water acts

exactly like egg glaze. Bake in a toaster oven for 15 to 18 minutes at 360

degrees.

These are great frozen. Wrap in saran wrap then tuck into tin foil and fold up

the edges like a piece of gum. Reheat in toaster oven only 8 minutes for a plain

croissant, 40 minutes on defrost for croissants that have vegan meats and

cheeses hidden in the center.

A proper croissant should have distinct layers of pastry when examined cross

wise. Try to keep in mind when you are making the dough that you are essentially

forming layers of margarine and dough. When the croissant is baked, the

margarine gives off steam that seperates the layers and creates a flaky pastry.

 

 

 

How low will we go? Check out Messenger’s low PC-to-Phone call rates.

 

 

[Guest guest]

Hi Jean,

 

What ingredient seems problematic? Based on the vegans I know, this

seems vegan. There's no honey or butter in there. I've never heard of

a vegan objecting to yeast.

 

I was watching a cooking show earlier this week and I heard something

that shocked me. The chef was saying that, because he was using goat

cheese and not COW cheese, then it wasn't DAIRY, so it was VEGAN. He

emphasized it like that. I thought, HUH? Goat cheese isn't vegan in my

experience.

 

Sharon

 

Jean B wrote:

> Croissants

>

> My daughter made these at the cottage and said they were vegan, was she

right? I don't think so, maybe I'm wrong.

>

>