Croissant

g %
Strong flour 1000
Cold water 500
Yeast 15
Salt 20
Suger 90
Honey 30
Powdered milk 30
Bos (tin) sf 80
Egg 80
S500 Improver 10
Aristo Croissant 540
total 2395

Working Method

Steps

1. Stir the ingredients (except Aristo Croissant) for 2 minutes at low speed, then stir at high speed for 4 minutes, ideal dough temperature is 20 ℃.

2. Divide the dough, then freeze (temperature-10 ℃) for 2-3 hours, and then, cover the oil.

3. Pressure surface fold for 3 times: when folded twice, put into the freezer to relax, and then fold for the third time. Shape after operation.

4. Rest to ferment in 35 ℃ ; relative humidity was 75%-80%. Then baking, the top temperature is 200 ℃, and the bottom temperature is 180 ℃.


About this recipes

Complexity level: