Ingles FINAL EVIDENCE

FINAL EVIDENCE

CUSTOMER: Excuse me.I´m  interested  in  buying this  a cell phone

                        Can you  show me how it Works?

SALESPERSON:  Of course you are having a conduit and a cable to connect to a power supply ..

CUSTOMER How to adjust mails

SALESPERSON: With this control panel. here it gives you the option to edit and add accounts and mails

CUSTOMER: What does this button do?

SALESPERSON:  It is the on-off button that also turns off the cell

CUSTOMER: This is fun.

SALES PERSON: Be careful  please! Now, you should know about safety.

                          You can read all about it in the manual

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CROISSANT

INGREDIENTS:                                                                                    [pic 3]

Ingredients for the dough Mother:

100 g. flour 

60 ml. Water

2 g. Salt

2 g. instant baker's yeast (Maizena type)

Ingredients for the dough croissants:

500 gr. flour

205 ml. of water

70 ml. normal milk

10 gr. Salt

55 gr. sugar

8 gr. baker's yeast (Maizena type)

250 gr. Butter

1 egg yolk

Ingredients finish:

20 ml. milk + 30 gr. sugar glass

Syrup with peach jam

PREPARATION:

Steps to prepare the sourdough:

In a high bowl put all the ingredients of the sourdough: flour, yeast, salt and water. Mix all the ingredients to become a homogeneous mass, make a ball, cover the bowl with plastic wrap and let levede for three hours.[pic 4]

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Steps to prepare the dough for croissants:

In a bowl put the flour with the baking powder, salt, sugar and sourdough. Pour the milk and some water. Mix all ingredients until well integrated, if you see that you need a little more water check that you have booked, but go slowly so it is not watered down. When you have it, cover and let levede an hour.[pic 5]

It is a good time to remove the butter from the refrigerator and take the ambient temperature. In the original recipe put 350 gr. in my case I used 200 to 250 gr. because the mass did not ask me, but seeing it in each particular case.

After this time we will do the following steps:

1. Stretching the dough until you get to have a rectangle or as similar as possible.
2. Fold in half and let rest 30 minutes
3. Stretch the dough again (0.5cm thick), covered with some of the butter at room temperature
4. Takes each of the corners halfway and cover again with butter
5. Turn the dough 90 degrees to the right and fold again taking sides halfway
6. Wrap film such in paper and put it in the freezer for 30 minutes

After this time, re-roll the dough into a rectangle with a thickness of 4 mm. With a knife, a pizza cutter or if you have a cutter croissants, make dough triangles. In my case, I made mini croissants dough so you see the cut into three rectangles and then made triangles.

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