Ingredients:
60 % FlourFlaky Pastry
40 % Flour Super Rex
4 % Yeast
5 % Margarine
2 % Salt
3 % Sugar
2 % Powder Milk
55-60 % Water
45 % Margarine for pastry
PROCEDURE
1
Mix all the ingredients to well-developed dough for 5’ at slow speed and 6' at fast speed.
2
Rest for 30 minutes. Then make a rectangular sheet about 2cm thick and cover the 2/3 of the sheet with margarine.
3
Fold the uncovered part of the sheet in half and refold in order to create 2 layers of butter between 3 layers of dough.
4
Repeat the procedure 3 times.
5
Rest for 20-30 minutes in the refrigerator.
6
Then press the dough to a thickness of 3-4mm
7
Cut and fold triangles for croissants.
8
Rest for 10 minutes, brush with egg and place to cool proofer (to prevent melted butter)
9
Bake at 230° C.
Ingredients
Ingredients:
60 % FlourFlaky Pastry
40 % Flour Super Rex
4 % Yeast
5 % Margarine
2 % Salt
3 % Sugar
2 % Powder Milk
55-60 % Water
45 % Margarine for pastry
