French cream baguette

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   In a mixture of warm milk and water, dilute yeast and sugar, mix everything and leave for 5 minutes.

3. Step 3:

   

   Add egg and melted butter. We mix everything again.

4. Step 4:

   

   Sift flour with salt and add to the milk mixture. Knead the dough.

5. Step 5:

   

   Knead the dough to a smooth elastic state, roll it into a bun and put it in a large bowl greased with vegetable oil, leave it in a warm place to rise for 1 hour. It may take more or less time, make sure that the dough increases in volume by 2-3 times.

6. Step 6:

   

   We spread the dough that has come up on the work surface and divide it into 2 equal parts.

7. Step 7:

   

   Roll out each part into a rectangle, 2-3 mm thick. Lubricate the surface with melted butter.

9. Step 8:

   

   Fold the rectangle as shown in the photo.

10. Step 9:

    

    And fold again, as in the photo. And we send it to the refrigerator for 15 minutes.

11. Step 10:

    

    After 15 minutes, we take out the dough and roll out each piece into a rectangle again. The surface is again lubricated with melted butter.

12. Step 11:

    

    And roll up into a roll.

13. Step 12:

    

    We put the finished rolls on a baking sheet, make incisions. And we leave it for tincture for 20-30 minutes. Before baking, if desired, lubricate the baguettes with egg (I lubricated only with protein) and sprinkle with sesame seeds.

14. Step 13:

    

    Bake baguettes in a preheated oven at 180 C for about 20-30 minutes.

15. Step 14:

    

    Bon appetit!