Sunday, 22 May 2011

New frontiers in laziness: Baking by the can

Credit to Sara for discovering dough-in-a-can, and even more for daring to buy some (the croissant version).  Apparently unique to mainland Europe and North America, croissant and bread-roll doughs are available here by the cardboard can.  Like with all things, they don't quite compare with the "real thing" (i.e. those bought from a bakery), but at just over a single Euro for 6 pieces of deliciousness?  Definitely gets my vote.

So, how does it work then?  First, heat an oven to 180 degrees (celcius), and then take one can of dough:
Mmmm....Croissants in a can

Next, tearing where indicated, unroll said can from dough:
More sensible people would take care not to tear the dough at this stage I guess
Once unravelled, un-roll and/or cut dough as directed (into triangles in this example, but for the little buns, you just cut 'em up!):
First unroll your dough, then cut along the dotted lines (gently of course)
 If making buns, place siad buns in oven and let 'em cook.  For croissants, the slightly tricky bit - the rolling:
What isn't clear from the instructions is that you need to roll down the longest side, but at an angle (otherwise things get very ugly very quickly)
Once all six croissants are rolled, it's baking time:

Step One: Place rolled croissants on tray....

...Step Two:  Place said tray into hot oven for 10-15 minutes

...Step Three: Enjoy!

No comments:

Post a Comment