Nimi's Culinary Ventures

Festive vibes , Buchmesse & Bread pudding !

Baking, Desserts, flour, Sweets | December 29, 2016 | By


    Its been a few months of happenings all through .In October at last I happened to be at Frankfurt World bookfair representing my cookbooks at the Worlds Largest Book Fair representing India.With all the set of mishaps with last year Frankfurt fair  it was quite nerve wracking till I got my visa.To be at the Frankfurt fair was a big moment and meeting up with some of the most wonderful people was even the most memmorable moment.Catching up with most of the cookbook authors after the awards in May was even more exciting .My kiddos were’nt quite happy of me travelling without them …well I truly missed them ..I just couldn’t help myself from from laughing when they used to call me up and complaint about each other ..on Skype! Gosh ! My pranksters !!!

Back from Frankfurt and it was a whirlwind of happenings .. with my fathers accident ..and a few weeks later my uncle passed away ..it was a quite a bit of shock ..my father is still in the process of recovering ..and I really hope to have him all healthy …In the midst of all this I was  featured on the cover of a leading magazine in Kerala , “Karshakasree”

Now on to the recipe of the  Italian Bread Pudding .I just love this super quick pudding …

Italian Bread Pudding
1828 calories
206 g
367 g
109 g
18 g
67 g
921 g
661 g
132 g
0 g
36 g
Nutrition Facts
Serving Size
921g
Amount Per Serving
Calories 1828
Calories from Fat 961
% Daily Value *
Total Fat 109g
168%
Saturated Fat 67g
334%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 31g
Cholesterol 367mg
122%
Sodium 661mg
28%
Total Carbohydrates 206g
69%
Dietary Fiber 13g
52%
Sugars 132g
Protein 18g
Vitamin A
73%
Vitamin C
59%
Calcium
55%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1tbsp of butter
  2. 2 apples , peeled , cored and sliced in to rings
  3. 85g granulated sugar
  4. 2tbsp of apple juice
  5. 4 thick slices of bread with the crusts removed
  6. 300ml of fresh cream
  7. 2eggs beaten
  8. Rind of 1 orange , cut into short thin sticks
Instructions
  1. Lightly grease a 1.2 litre deep casserole with butter .
  2. Arrange the apple rings in the bottom of the dish .Sprinkle half of the sugar over the apples.Pour the juice over the apples.Add the bread slices , pushing them down with your hands to flatten them slightly .
  3. In a bowl mix the left over sugar with the orange rind and cream .Pour the mixture over the bread .Set aside to soak for about 30minutes .Preheat oven at 180degree celsius and bake for about 25-30 minutes until golden and set .Remove from oven , set aside to cool slightly and serve warm .
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calories
1828
fat
109g
protein
18g
carbs
206g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Christmas bells n Scones!!!

Baking, Breads, cakes, flour, Snacks | December 29, 2014 | By

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There’s the end of another year….. 2014 is slowly winding up..and it’s time for new resolutions !!!! .The holidays for Christmas have started ….break till the 5th of Jan 2015 when the new term is going to start off at school .My elder one Surji is off enjoying his break with his cousins at his father’s house and Siva with me my nonstop blabbering companion. It’s better to hear that my health is catching up from last week’s review at the doc..but the craziest thing is when everyone who meet up with me after a few days have been asking me , ”Oh Nimi u seem to be enjoying your break from school ..You have put on weight!!!”   Ha! And the actual truth I feel quite bloated up and tired …an effect from the medications. A worried me asks my doc once in a while ..if I would become my actual self ..She smiles and says ….”all will be well once the course is completed!!”Hmm ….Hope for the best ! So before I get too lazy and sleepy in writing this post ..let me hop on to the recipe of Scones…and thank u Sylvia….here’s picking out and trying recipes from your book 😉

Scone is a single serving cake or quick bread. They are often lightly sweetened and are occasionally glazed. These are different from the normal sweet buns which are normally made from yeast. There are different types of scones and the variants differ from the places .In some countries they also have the savory scones. Scones are normally served with tea or coffee.

 

 

scones

Scones
2488 calories
433 g
224 g
68 g
49 g
40 g
1551 g
3663 g
89 g
0 g
23 g
Nutrition Facts
Serving Size
1551g
Amount Per Serving
Calories 2488
Calories from Fat 593
% Daily Value *
Total Fat 68g
104%
Saturated Fat 40g
199%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 224mg
75%
Sodium 3663mg
153%
Total Carbohydrates 433g
144%
Dietary Fiber 19g
75%
Sugars 89g
Protein 49g
Vitamin A
42%
Vitamin C
237%
Calcium
126%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200ml fresh cream
  2. 3 cups of flour
  3. 1 ½ tsp salt
  4. 4 ½ tsp of baking powder
  5. 1 cup lemonade
  6. Flour for dusting
  7. For Lemonade
  8. 1 ½ cup of water
  9. 4-5 tbsp of sugar
  10. Juice of 3 lemons
Instructions
  1.  To make the lemonade first boil water, stir in sugar till it dissolves well and then
  2. remove from heat.
  3.  Let the syrup cool and mix in the lemon juice and keep aside.
  4.  Sift the flour, baking powder and salt twice into a bowl.
  5.  Make a well in the center and pour in the lemonade and cream.
  6.  Use wooden spoon and slightly fold in to make slightly sticky dough.
  7.  Dust flour on your counter; roll the dough slightly mixing the dough to keep it from
  8. sticking.
  9.  Pat out the dough about 4cm thick with your hands, sprinkling flour when kneaded.
  10.  Use a scone cutter or a circle shaped cutter to cut out circles.
  11.  Place these shapes on to a baking tray and leave them to rise for about 10 minutes.
  12.  Preheat oven to 230 degree Celsius and bake these scones for about 15-20 minutes
  13. or until they are golden in colour.
  14.  Eat them warm /cold topped with jam, butter or cheese.
Adapted from Nimi's Culinary Ventures
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calories
2488
fat
68g
protein
49g
carbs
433g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
Another addition to all the news that I have shared up ….have started writing a weekly culinary venture column with Mathrubhumi Nagaram newspaper(a Malayalam newspaper) in the name “Nimi’s Kitchen!”

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So Wishing all a very Merry Christmas!!!

 

 

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Going all bananas…..Celebrating the day!

Appetizers, Baking, cakes, flour | November 3, 2014 | By

 

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A few weeks back all you could hear was the bloom of the Neelakurinji flower(Strobilanthes kunthiana) a shrub that is told to bloom only once in twelve years in and around Munnar. The beauty was just breathtaking when you have a whole area all blue. It was as if you were in heaven a whole new world. Although I had plans to do a post all were just flushed out with my schedules. The past weeks were pretty out of my hands with my younger one having a fractured arm and guests in and out. A bit relieved that now his arm is ok .Its been quite some time or should I say a very loooooooooooooong time since I baked cakes…it was just now that I recollected that its been an year. Today it’s a very special day…..special in many ways….so back to baking a special cake!

My dad is the best man in my life, the first love of my life, the most perfect man ever….always there to support, to relive my dreams….No matter how old I get, no matter how often I stay out with friends, no matter how far I move away with my husband, no matter how many children I have, no matter how many grandchildren I will have….daddy, I will still be your little girl! I love you more than the world will ever know!!!!

There couldn’t have been a better father than you on this earth – happy birthday to the man who taught me my worth…Happy Birthday Acha! <3 <3 <3

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Reliving all the magic that the third of November has here’s the recipe of the Banana cake that I baked .This super moist not too sweet cake was adapted from a cookbook gifted to me by one of my cooking class students, Sylvia Lewis who herself is a very talented cook  , foodie and  wonderful human being .The book is a collection of tried and tested recipes from different parts of the world. The recipe for the banana cake wad supplied by Daphne Read. This cake is also good with frosting, though I haven’t frosted it.

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Banana Cake
2768 calories
409 g
654 g
115 g
40 g
69 g
1152 g
3985 g
215 g
4 g
38 g
Nutrition Facts
Serving Size
1152g
Amount Per Serving
Calories 2768
Calories from Fat 1016
% Daily Value *
Total Fat 115g
178%
Saturated Fat 69g
344%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 31g
Cholesterol 654mg
218%
Sodium 3985mg
166%
Total Carbohydrates 409g
136%
Dietary Fiber 18g
73%
Sugars 215g
Protein 40g
Vitamin A
82%
Vitamin C
74%
Calcium
84%
Iron
66%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup of butter
  2. ¾ cup of sugar
  3. 1 ½ cup of self-rising flour
  4. 1 tsp of baking soda
  5. 2 eggs
  6. 5 very ripe small bananas, pureed
  7. 2 tbsp of fresh cream
  8. 1 pinch of salt
  9. ¼ cup of milk
Instructions
  1. Preheat oven to 190 degree Celsius.
  2.  Cream butter and sugar in a bowl until it turns a light colour.
  3.  Gradually add eggs one at a time and beat. Sift flour and salt.
  4.  Mix baking soda in a cup with the milk and cream.
  5.  Add pureed banana into the creamed butter and sugar and mix until combined.
  6.  Alternately add flour and milk mix until just incorporated.
  7.  Pour mixture into a greased and lined baking pan and bake for about 45 minutes or
  8. until the cake springs from a touch in the middle.
  9.  Cool cake on a wire rack.
Adapted from Nimi's culinary Ventures
beta
calories
2768
fat
115g
protein
40g
carbs
409g
more
Adapted from Nimi's culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/

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Woohoo..with Whoopie pies for DB!

Baking, cakes, cookies, flour, Snacks | December 31, 2013 | By

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December has been an awesome month for me with a rocking news that actually blew out my mind.Its my passion for Cooking that drove me into writing my book Lip Smacking Dishes of Kerala .I have put my heart and soul in the making of the book…giving life to every single page. Im so happy to share the news that my book is the Winner of THE BEST LOCAL CUISINE BOOK IN INDIA for the GOURMAND WORLD COOKBOOK AWARDS 2013 to be held at Beijing in May 2014 and is eligible to compete for THE BEST LOCAL CUISINE BOOK IN THE WORLD. A big thanks to all my friends and family for your support ,blessings and prayers…………………..

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This months challenge for the Daring Bakers was Whoopie pies.It was between a cake and cookie.It was fun baking as my assistant was actually my younger one.It was his choice that we bake Vanilla Whoopie pies.Heres the recipe……..

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Whoopie Pies

2 ¾ cups(660 ml) (11-2/3 oz) (330 gm) flour
1 teaspoon (5 ml) (5 gm) baking soda
¾ teaspoon (3¾ gm) baking powder
¾ teaspoon salt
½ cup (1 stick) (4 oz) (115 gm) butter, softened
1 1/3 cups (320 ml) ( (10-2/3 oz) (300 gm) granulated sugar
2 teaspoons (10 ml) vanilla
1 large egg
2/3 cup (160 ml) buttermilk
Whisk flour, baking soda, baking powder and salt in a bowl. In a separate bowl, beat butter,
granulated sugar and vanilla with a mixer on medium-high speed until fluffy; beat in the egg. On low speed, beat in the flour mixture in 3 batches, alternating with the buttermilk in 2 batches; beat until just combined.

Line 2 baking sheets with parchment paper. Scoop 16 mounds of batter onto the baking sheets, about 2 inches (50 mm) apart (about 2 tablespoons (30 ml) batter per cookie); gently form into rounds with damp fingers and smooth the tops. Refrigerate until firm, about 30 minutes. Preheat the oven to moderately hot 400°F/200°C/gas mark 6. Bake the cookies until they spring back when pressed, 10 to 12 minutes. Cool 5 minutes, then remove to a rack to cool completely

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Vanilla filling

Ingredients
1 cup (240 ml) (8 oz) (225 gm) granulated sugar
1/4 cup (60 ml) (1 oz) (30 gm) all-purpose (plain) flour
1 cup (240 ml) whole milk
1/4 cup (60 ml) heavy cream (about 35%)
1 cup (2 sticks) (8 oz) (225 gm) unsalted butter, cool but not cold, cut into ½-inch (15 mm) cubes
1 teaspoon (5 ml) pure vanilla extract

In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, 10 to 15 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 minutes. (You can speed up the process by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl.) Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. You can’t overbeat this mixture. Just let it go until it’s nice and smooth. Add the vanilla and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the properconsistency.

My whoopies were quite big as my son was interested in scooping out..anyways he had his fun.Wishing all a wonderful baking ……

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Wishing all a Happy & Prosperous 2014 ! 🙂

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Olive fever with Olive Bread!

Baking, flour, Snacks, veg | August 13, 2013 | By

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As a child , I used to crave a lot on Meditteranian Cuisine and olives would be my best mates.I remember the transparent bags of olives that my mom used to pop out of her kitchen when shes all set to serve the salads for dinner.The small oval fruit is widely cultivated in the Meditteranian region and is prime source of olive oil.

After coming to Kerala ..it was hard to get olives….now you get almost all the imported stuff here too.The recipe that I am posting out here is one that I got hold off during my visit to Bangalore .It was featured in a magazine.The best part of the recipe was my craze to use olives after a long time 😛

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Olive Bread

650g of flour

2tsp of salt

4tsp of dry yeast

300ml of water

75ml of olive oil

200 gms of black olives pitted & chopped

1 big onion chopped

1 small bunch of parsley washed and chopped

Mix flour, salt ,water and yeast to make a soft dough.Mix together olive oil, onion, olives and  parsley in a bowl.Knead this into the soft dough and keep it for fermentation for about 15 minutes.After 15 minutes tear the dough 4 portions.Shape into ovals and slash the top of each on a greased tray , cover with a wet muslin cloth and leave it for proving for about 1 1/2 hour. Preheat oven at 220 degree Celsius.Once fermented , line the dough on a greased baking tray and bake for about 20 minutes or till the crust becomes golden brown.

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A .com munching on Empanadas ;)!

Baking, Breads, flour, Non-veg, Snacks | November 12, 2012 | By

I have been working on posting on my .com for the past days.This post for basically to be put up on my blog but it lagged from all the way from September to November.As its said that ‘better late than never’..heres my post on Emapanada Gallegas.

Empanada is a basically stuffed bread that’ s been baked or fried out .The roots of Empanadas lie in Spain & Portugal…though there are many variations in many countries.This post is dedicated to the DB challenge for September.Thanks to Patri for the awesome recipe.:)

Empanada Gallega

For the crust:

Ingredients

5-1/3 cups  bread flour
2 cups  of lukewarm water (about 85°F/30ºC), approximately
1 tablespoon fresh yeast
2 teaspoons  salt
4 tablespoons  oil
1 large egg, for egg wash

Sift the flour into a big bowl and make a well in the middle. Rub the yeast in with your fingers.In a small bowl, mix the water and the salt.Now, using your fingers or a wooden spoon, start adding the water and mixing it with the flour-yeast mixture. Keep on working with your fingers or spoon until you have added enough water and all the flour has been incorporated and you have a messy ball of dough.On a clean counter top, knead the dough for approximately 10 minutes.Clean and oil the big bowl you used for mixing and place the kneaded dough in it. Cover it with a napkin or piece of linen and keep it in a warm, drought-free place for approximately 40 to 50 minutes.Once risen, turn the dough back into a floured counter and cut it in half. Cover one half with the napkin to prevent drying.Spread the other half of the dough using a rolling pin. You can use a piece of wax paper over the counter, it will make it easier to move the dough around. Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.Now, the thinness of the dough will depend on your choice of filling and how much bread you like in every bite. For your first time, make it about 3mm thin (about 1/10th of an inch) and then adjust from that in the next ones you make.

For the filling:

3 medium sized Onions chopped

1 tbsp of ginger & Garlic chopped

5 green chillies finely chopped

2 cup of cooked shredded chicken

1/2 tsp turmeric powder

2 tsps of black pepper powder

1 tsp garam masala powder

curry leaves chopped

coriander leaves chopped

In a pan pour about 2 tbsps of oil,saute the ginger & garlic with the chopped onions till translucent.Add in the green chillies,and stir for a few minutes.Now add in the powders& chicken .drizzle oil on the sides of the pan stir fry the chicken mix with salt.Add 1/2 tsp of garam masala, coriander & curry leaves  before turning of the flame.

Assembling

If you haven’t used wax paper, either lightly flour or line with wax paper your pan or tray.Cover the base and sides with the dough. Using the rolling pin or a knife, cut the extra dough.Place the filling, making sure it is cold and that all the base is covered. Using a hot filling will make the bottom layer of the empanada become soggy. Be careful to avoid adding too much oil from the filling, try to make it as “dry” as possible.Start preheating your oven to moderate 350°F/180ºC/gas mark 4.Take the other half of the dough and spread it out to the same or less thinness of the base. You can use a piece of wax paper for this too. Take into account that this “top” dough needs to be smaller around than the bottom, as it only needs to cover the filling.If not using wax paper, move carefully the top to cover the filling. If using wax paper, transfer the dough, turn upside down, cover the filling and gently peel off the wax paper.Using your fingers, join bottom and top dough, when you have gone all the way around, start pinching top and bottom together with your thumb and index finger and turning them half way in, that way you end up with a rope-like border.When you are finished, make a 1 inch hole in the middle of the top layer. This will help hot air exit the empanada while it’s baking without breaking the cover.Using a fork, prick the top layer or, using scissors, make snips that go all the way through the top layer.In a small bowl, beat an egg and add a tbsp of cold water. With the pastry brush, paint the top of the empanada with the egg wash. Place the empanada in the oven and bake for about 45 minutes. Check that the bottom part is done.

 

I made different shapes of empanadas..and loved simply baking them..Hope u too enjoy this Empanada Ride!

Oats and Coconut cookies to sweeten a happy moment!

I have been trying to update my food court since last month and the moment to write out came today.It was a total hectic month with my kids down with sickness and the happy moment was a write up  on me in a magazine called FWD LIFE(march 2012 issue).Heres the link to the online issue of the magazine(page 58)http://www.fwdlife.in/emagazine/march2012.html

To celebrate this how about a cookie recipe?Its a very rich  Oats and Coconut  cookie recipe for my foodies to munch on..:D
Coconut and Oats Cookies
 
2 cups of all purpose flour
1 cup of dessicated coconut
1 cup of Cornflakes
2 cups of oats
780gms of sugar
1/2 kg of margarine
50 ml of honey
100ml milk(hot)
20g baking soda
3g baking powder
1 1/2 tsp of vanill aesssence
25g of glucose powder
25g of milk powder
1/2 cup of broken cashew nuts
Preheat oven to 170degree Celsius.
Mix all the dry ingredients in a bowl and mix together.
In an other bowl mix margarine, sugar,honey till well blended.
Stir baking soda into the hot milk and blend it with the  margarine mix.Fold in the
dry ingredients  and make small balls.
Place them on  a baking tray and bake for about 25 minutes.
Let them cool and store in an airtight container.
Munch on your healthy cookies!

A scoop of vanilla with Chocolate nd Coffee..

Baking, cakes, Desserts, flour | November 13, 2011 | By

Here in Munnar the winter is on its way with misty evenings and quite chill nights.So how have all of u been?Although 6 days late I really wanted to post in this months Sweet punch.If you love chocolate and coffee like me this recipe is a real knock out and to top all this you can have the tang of vanilla with ice cream.
So hop on to the recipe with a scoopy scoop..

Saucy Coffee and Chocolate Pudding

1 cup flour
2 tsp baking powder
2 tsp cocoa
Pinch  of salt
½ cup brown sugar
2 tbsp butter, melted
½ cup milk
1 egg, beaten
50g almonds , chopped

For the topping

½ cup brown sugar
3 tbsp cocoa
1 cup strong black coffee
 Preheat oven to 180°C.  Sift together dry ingredients. Stir through butter, milk, egg and hazelnuts until well combined. Spoon batter into 4 ramekins. Sprinkle over brown sugar and cocoa then pour over coffee but do not stir. Bake for 20 minutes. Dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.
So happy saucy bakin;)!

A Birthday note Buttered with Badami Chicken and Puffy Baturas!

This year’s birthday was a very very special one to me with my best buddies.Thank u guys for all your sweet wishes through FB.Luv u my TMS pals for giving me a special birthday wish and as part of the b’day I had no idea of making a cake and that too for my bday..the main thing was that  I was damn lazy.If it was not for my friend Dhans I wouldn’t have ever made one:P

It was a total dillemma on who’s going to cut the cake with the cake almost done.Both my kiddos were on to cutting the cake and at last the three muskeeters were cutting the cake singing in chorous “Happy Birthday to you  Amma!”….and I was clickin all this:D
What better way could I have my birthday celebrated!:D

Baturas the puffed yoghurt bread is one of my favs and when you have Badami chicken to accompany it the taste really gets richy rich.

Batura/Puffed Indian yoghurt bread

2 cups of all purpose flour
4 tbsp yoghurt
1tsp salt
1tsp sugar
1tsp yeast
3tsp of ghee
1 egg whisked
Oil for frying

In a bowl measure in the flour and making a well in the center,add in all the ingridients and mix well to make a soft dough.You can add up to 1/4 cup of water if you feel the ingridients dont come together.Let the dough rest for about 2 hrs covered,so that it gets doubled.Punch and knead the dough into balls and roll them out in to discs of about 5inch with a rolling pin.Heat oil in a kadai and fry these flat breads till puffy and golden on both sides.

Badam Chicken/Almond Chicken
1/2 kg chicken pieces
1 cup large onion sliced
2 tsp of ginger garlic paste
1/2cup of yoghurt
1/2 tsp turmeric powder
3 tsp chilli powder
3 cloves
2 cardamom
1 piece of cinnamon
1tsp sugar
10-15 almonds soaked and  ground into fine paste
3/4 cup of tomato paste
2 tsps of chopped cilantro
salt to taste

Marinate the chicken pieces with yoghurt ,turmeric powder and salt keeping it for about an hour.Heat about 4tsps of oil in a kadai and add sugar and when it browns saute in the sliced onions till slightly brown.Transfer 1/4th of the sauted onion from the kadai and keep it aside.Add in the whole spices,ginger garlic paste,chilli powder and saute well on medium flame.Add in the tomato paste and mix well till the oil seperates.Add in the chicken pieces to the masala and stir well on high flame.Pour 2 cups of hot water and cook covered on medium flame.When the chicken is well cooked,stir in the badam paste and when the gravy thickens,garnish with chopped cilantro!

Buttery Croissants ..perfect with your morning Coffee!

Baking, Breads, flour | October 1, 2011 | By



Croissants have always fascinated me..there were times when I used to think that if I would ever be able to make them at home.This flaky buttery beauty is quite time consuming ..but you are sure to forget them in taste.Thanks to Sarah for choosing ‘Croissants ‘ for September’s DB challenge!I loved trying it and tasting it whole heartedly!










Croissants




1¼ teaspoon  of dry-active yeast
3 tablespoons  warm water (less than 100°F/38°C)
1 teaspoon  sugar
1 3/4 cups of strong plain flour
2 teaspoons  sugar
1½ teaspoon  salt
½ cup  milk
2 tablespoons oil
½ cup chilled, unsalted butter
1 egg, for egg wash




1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge 
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.  Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours. 
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm).
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm)) 
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants. 
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving. 

Hopin u all will enjoy making Croissants!