Recipe: Birthday Cake Croissant step by step with pictures | Handy.Recipes

Birthday Cake Croissant

Cooked croissant birthday cake

Time to cook: 60 minutes

Total Servings: 16

Nutritional Value

Handmade cake is not just a family tea time tradition, it's an occasion to gather the whole family and congratulate the birthday boy. And such an occasion today, the birthday of my son-in-law. The pie was made with love, and with an original design, pleased the birthday boy. And I'm doubly pleased. Thanks to Margarita for the pie idea.

Author of the recipe

Ingredients for Birthday Cake "croissant":

For stuffing

  • minced meat (pork+beef) - 400 g
  • White cabbage / Cabbage (finely chopped ~0.5 glass) - 100 g
  • Onion (large onion) - 1 pc
  • Carrot (medium) - 1 pc
  • Potatoes (small tuber) - 1 pc
  • Garlic - 2 clove
  • Seasoning (for meat, to taste)
  • Black pepper (to taste)
  • Salt (to taste)
  • Egg Whites - 1 pc
  • Vegetable oil - 2 tablespoon
  • Butter - 2 tablespoon

For the pastry

  • Milk - 125 ml
  • Yeast - 7 g
  • Sugar - 1,5 tablespoon
  • Chicken egg - 2 pcs
  • Egg yolk (to grease the pie) - 1 pc
  • Salt - 1 teaspoon
  • Sour cream - 125 g
  • Soda (carbonated in sour cream) - 1 teaspoon
  • Wheat flour / Flour (sifted+5 tablespoon for sourdough) - 550 g
  • Butter - 100 g
  • Sesame (black and white for balls) - 4 teaspoon

How to cook birthday cake "croissant" step by step with photos

1. Dissolve the yeast in the milk, add the sugar and 5 tablespoon of flour, stir and leave in a warm place until the mixture has risen.

2. Quench the soda in the sour cream.

3. From all the remaining products for the dough + stew, sour cream, knead the dough, cover with a towel and leave in a warm place to rise.

4. Prepare stuffing. Finely chop peeled vegetables: cabbage and onion. Grate carrots and potatoes. Fry them in heated oil for 3-5 minutes.

5. Add minced meat, 2 tablespoons of soft butter, spices, salt, pepper, mix and stew under cover until soft. Add chicken albumen to well-cooled stuffing and stir. Protein is needed in order to preserve the integrity of the stuffing during baking. So put egg white only in the cooled stuffing.

6. Knead the dough once it has risen. The dough comes up very quickly.

7. Divide the dough into 3 parts (~350g each). With two portions, I baked a pie "croissant", Put the third part (400g) in the fridge and save it for a sweet pie. This dough can be kept in the refrigerator for up to 3 days.

8. Each piece of dough, I rolled out a layer, cut out a circle with a diameter of 30 cm. We roll up the scraps into a ball and put them in a bowl under a towel. Cut the circle into 8 sections.

9. Put a filling in each sector 1 tablespoon at a time

10. Roll up into a bagel

11. And joined the edge of the piece. I had 16 pieces of dough pieces. Spread the pieces on a lined baking sheet. If it is a silicone baking mat, don't grease it.

12. Form 16 balls of scraps of dough. Grease them with oil and roll in black sesame seeds. Place the dough balls at the junction of the edges.

13. Grease the pieces with beaten egg and sprinkle with white sesame seeds, except for the balls. Place the baking tray in the oven, turn the temperature to 40 C and let the pastry double in size (20-30 minutes).

14. Then turn the oven to 190°C and bake the croissants for 20 minutes. Bon appetit!

Nutritional Value:

Whole Dish:
4574.3 Calories
101.1 g
198.1 g
512.3 g
Per Serving:
285.9 Calories
6.3 g
12.4 g
32 g
226.5 Calories
5 g
9.8 g
25.4 g

Chicken Egg, Meat, Salt, Black Pepper, Garlic, Vegetable Oil, Flour, Wheat Flour, Potatoes, Sugar, Butter, Seasoning, Onions, Buttermilk, Sour Cream, Carrots, Milk, Vegetable, Cabbage, Sesame, Yeast, Soda, Egg Yolk, Baking, Tart, Cakes, Egg White, Pastry

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