Asparagus Ginger Croissant.

You can have Asparagus Ginger Croissant using 23 ingredients and 12 steps. Here is how you cook it.

Ingredients of Asparagus Ginger Croissant

1. Prepare 2 of Asparagus Bunchs.
2. It's 5 of chilly Green.
3. You need 2 Tablespoons of Olive oil.
4. You need 1 Teaspoon of Cumin seeds.
5. It's 1 Tablespoon of Ginger paste.
6. It's 2 Tablespoons of Lemon juice.
7. Prepare 1/2 Teaspoon of Garam Masala.
8. Prepare 2 Teaspoons of Salt.
9. It's 1 Teaspoon of Black pepper , Grounded.
10. Prepare 1 Tablespoon of Almonds , chopped.
11. Prepare 1 Tablespoon of Cottage cheese , chopped.
12. You need 3 Tablespoons of Coriander leaves , chopped.
13. Prepare 1 Tablespoon of Garlic , chopped.
14. Prepare 250 Grams of All purpose flour.
15. Prepare 5 Grams of Gluten.
16. Prepare 150 Grams of Water.
17. Prepare 7.5 Grams of Yeast.
18. It's 5 Grams of Salt.
19. It's 10 Grams of Sugar.
20. You need 2.5 Grams of Milk powder.
21. It's 10 Grams of Butter Clarified.
22. You need 85 Grams of Margarine.
23. You need 1 of Egg.

Asparagus Ginger Croissant instructions

1. For the Asparagus Ginger Filling: Chop the Asparagus to quarter the size. Pour oil into a frying pan and add cumin, green chillies and garlic and fry them. Then add the asparagus and fry over medium high flame..
2. Add garam masala, salt and ginger paste and fry till the asparagus becomes tender and crunchy..
3. Then add the cottage cheese, almonds, black pepper and lemon juice. Saute for around 2 minutes and sprinkle chopped coriander leaves and keep aside to use as filling..
4. For the Croissants: Sieve the flour and milk powder and keep aside..
5. Prepare sugar+ yeast solution with half the measured amount of water and salt solution with salt and the remaining amount of water; add the two solutions to the flour mixture respectively and mix until a soft dough is formed..
6. Next, add the clarified butter and mix until well combined. Keep aside for an hour.
7. Gently deflate the dough and let it rest for half an hour..
8. Sheet the dough and laminate it with margarine and fold it like an envelope. Turn the dough over and sheet into rectangle. Fold it and refrigerate it for around 20 minutes.
9. Take it out and sheet it again as before. Refrigerate for another 10 minutes..
10. Sheet the dough and cut it into triangles. Put in the asparagus ginger filling and fold it into a croissant shape.
11. Bake the croissants for around 15 minutes at 170 degree celsius.
12. Once ready, give them an egg wash and serve!.