Bread croissant

Bread croissant Explanation and ingredients: 3 wheat flour pounds 2 spoonfuls of salt 4 ounce of dust milk sugar pound margarine pound butter 1 ounce of leavening 3 water cups 30 ounces of graze vitima to fill with paste Like preparing it: it mixes the flour, the salt and milk in dust well. it adds the other ingredients kneads during ten minutes until obtaining a good elasticity. it places the enharinada mass of work and with her it forms a rectangle of 20x40 centimetres it covers one third part with the mass with vitina. deletion mark a simple return, extends the mass and forms a rectangle of 80x40 cm, deletion mark a double return and extends again, until securing a thickness of average centimetre it cuts longitudinal strips of 18 centimetres of width, soon it cuts with triangles and it forms croissant. it puts in fermentation lets rest the mass for q one cools off and it increases to his tamañodurante 30 minutes; it shines with dangerous egg and hornee during 15 minutes to 250