1 hour
Croissant
Croissants are very popular in Western countries, they are layered and rich with buttery aroma.
INGREDIENTS
WEIGHT/ grams
PERCENTAGE (Of Flour)
SATELLITE PREMIUM FLOUR
1000
100
MEIZAN BUTTER OIL SUBSTITUTE
100
10
WILPUFF PASTRY MARGARINE
600
60
Sugar
100
10
Eggs
100
10
Instant Dry Yeast
20
0.2
Salt
5
0.5
Improver
4
0.4
Fresh Milk
500
50
Water
150
15
Total
2579
Instructions
- 1Beat flour until soft then add butter oil.
- 2Maintain temperature of the mixture at 28°C then let it cool in the fridge for 45 minutes.
- 3Form the mixture into dough then roll 2 times, fold each roll 4 times.
- 4Shape and ferment for 90 minutes at 35-37°C.
Baking:
Temperature: 210°C
Time: 15 minutes
Ingredients
SATELLITE PREMIUM FLOUR
Gives bread softness and density.
WILPUFF PASTRY MARGARINE
Creates layers and puffy texture.
MEIZAN BUTTER OIL SUBSTITUTE
To keep cakes moist and give them a rich buttery flavour.
