Chaa Da Cup - Please!
Chaa Da Cup - Please! is a food blog created for all food lovers
(n.b - mostly chai loving lovers).
The various mixtures of ingredients and recipes complement a hearty Chaa Da Cup! - you'll probably be looking (asking) for one ;)
This is my version of home cooked Punjabi-Kenyan heartiness.
No.31 – Open-lay Filled Croissants
8 different ingredients - 30min to prepare - serves over 5 people
Ingredients:
1 large - red/white onion.
1 large - tomato.
1/2 - red bell pepper.
1 bowl - cheese (grated).
2 large - eggs.
3 - green chillies.
2 - croissants (I used store bought).
1 bowl - coleslaw (I used left overs).
Method:
Making the Croissants:
Although the ones I used were store bought here's a recipe and its method to make some pretty decent croissants.
Ingredients:
1/2 tspn - active dry yeast.
160 grms - water (160 ml).
330 grms - all purpose white flour (2 + ¼ cups).
30 grms - granulated sugar (2 tablespoons).
5 grms - salt (1 teaspoon).
200 grms - unsalted butter (softened to room temperature, divided).
1 egg - (beaten for egg wash).
Preparing the dough:
In a small cup, dissolve yeast in water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). Let it sit for 2 minutes. In a large bowl, add flour, sugar and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Add 20 grms butter into the dough mixture and incorporate it into the dough by kneading it for a few seconds.
Cover with plastic wrap and let it sit at room temperature for 1.5 to 2 hours, until the dough doubles in size. (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster). Place dough on a lightly-floured surface and press gently to squeeze out the air. Roll the dough into a log, and then cut into 12 equal pieces. Take one piece of dough and and use a rolling pin to roll it out into a rectangle approximately 6x10-inches. Apply a generous amount of butter on the dough and spread evenly all over.
Take another piece of dough and roll it into the same size and stack it on top of the first piece. Apply a generous amount of butter and spread evenly all over. Repeat to produce a multi-layered dough with alternating layers of rolled out rectangular-shaped dough and butter, ending with a layer of dough. Wrap the stacked dough with cling film and refrigerate for at least an hour or overnight to cool down completely.
Shaping the dough:
Take out the stacked dough and roll it out into a larger rectangle, approximately 10 x 18-inches. Make 3 even horizontal cuts using a pizza cutter, to form 4 smaller rectangles, each measuring approximately 4.5 x 18-inches. Cut each of these rectangles in half diagonally to form 8 triangles (or initially cut dough in a zigzag pattern into 8 equal triangles).
Take each triangle and tightly roll it up from the base of the triangle into a crescent shape. Tuck the tip underneath and place the croissant with the tip side down onto a parchment-lined baking pan. This is important because if the tip is not tucked under, it will rise and possibly detach from the croissant. Repeat with the rest of the triangles, and place them 2-inches apart on the baking pan.
Let the croissants rise at room temperature for 1.5 hours, or in a cooler place for 2-3 hours. Once ready, the croissants will start to puff up and almost double in size.
Baking the croissants:
Preheat oven to 425 F. Apply egg wash on each croissant.
Bake at 425 F for 10 minutes, then turn the temperature down to 375 F and continue to bake for another 12 minutes until they turn golden brown. Remove croissants from the oven and place on a wire rack to cool for at least 10 minutes.
Making the Coleslaw:
Can be made a day ahead and chilled.
Ingredients:
6 carrots - peeled.
1 small - white cabbage.
1 large pinch - salt.
1 large pinch - golden caster sugar.
200g mayonnaise.
Coarsely grate the carrots and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a large bowl. Season with salt, then add the sugar and toss everything together. Stir through the mayonnaise thoroughly then serve.
Inspired by: https://www.bbcgoodfood.com/recipes/classic-coleslaw
Making the Open-Lay Layered Croissants:
Making the Eggs:
In a pan add a tblspn of butter and crack open 2 eggs, sunny side up, add a pinch of salt and green chilli paste. Flip the omelette over every 5-7min allowing each side to cook until golden brown.
Cut open 2 croissants and lay them flat on a plate. Layer up the croissant starting with coleslaw, moving to the diced onions, tomatoes, bell peppers and then grated cheese, lastly cut the omelette into 2 halves and put each half onto each of the croissants creating an open-lay layered croissant.
Finally serve your open-lay layered croissants with a steaming hot Chaa da Cup - Please!
Let us know below in the the comments how your Open-lay Layered Croissants turn out!
IG: hangrybeings/ chaadacupplease, #hangrybeings/ #chaadacupplease WS: https://yourjot.com
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