Lemon Yogurt Croissant

Ingredient

Main Dough
Strong Flour 1000 g
Honey 50 g
White Sugar 120 g
Yeast 20 g
S500 Improver 5 g
Salt 18 g
Powdered Milk 40 g
Egg 100 g
Cold Water 450 g
Mimetic Incorporation 100 g
Mimetic 600 g
Main Dough total 2503
Filling
Cremfil 300 g
Yogurt 150 g
Filling total 450
Decoration
Lemon Juice 50 g
Sugar 250 g
Decoration total 300

Working Method

Steps

1. Mix the material of the main dough (except grease) evenly at low speed, then mix it at high speed until the gluten expands and refuels. The ideal temperature of dough is 22 degrees Celsius.

2. Let dough relax for 20 minutes, flatten - 18 and freeze for 1 hour. Fold dough twice and freeze for another half an hour. Freeze for another half an hour.

3. Shape, crush the dough 0.4 cm, cut into 10*30 triangle, roll up, and finally wake up for 100 minutes, the wake-up temperature is 35 C, the relative humidity is 80%.

4. Baking temperature: wind stove 180, time 15 minutes. Brush the decorative materials, and then pour into yogurt stuffing after cooling.


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