Chocolate
Mini-cro stick
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.8 |
| Egg | 10 |
| PALFFY 300LT | 10 |
| Water | 47 |
| Total | 182.9 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 730LT | 25% |
| Ingredient | Baker's % |
|---|---|
| PALFFY 300LT | 100 |
| Sugar | 100 |
| Egg | 80 |
| Cake Flour | 80 |
| Almond Powder | 20 |
| Baking Powder | 1 |
| Ingredient | Baker's % |
|---|---|
| DARK COMPOUND CHIP | 6g/pcs |
| Ingredient | Baker's % |
|---|---|
| Sugar | 90 |
| Water | 60 |
| Amaretto | 20 |
| →Boil |
| Ingredient | Baker's % |
|---|---|
| Snow Powder | Little |
| Method | |
|---|---|
| Mixing Time | L3' M2'↓(margarine)L4' M3' |
| Dough Temperature | 26°C |
| Fermentation Time | 60min |
| Fermentation Room | 27°C / 70% |
| Dividing | 1800 g |
| Retard Time | -5°C over night |
| 1st Folding | Single fold×2times |
| Retard time | 90min |
| 2nd Folding | Single fold×1time |
| Retard time | 90min |
| Final layer | 27layers |
| Make Form | Below refer |
| Final Proofing | 60min |
| Proofing temperature | 35°C / 85% |
| Baking temperature | 170°C / 180°C |
| Baking Time | 22min |
Make Form & Baking
-
1
Cut the dough into 5 cm x 7 cm isosceles triangles. (about 12g/pcs)
-
2
Roll the dough from edge, make croissant.
-
3
Arrange 7 pieces in a *mould.
-
4
Take final proofer.
-
5
Pipe almond cream on the dough.
-
6
Put topping on the almond dough.
-
7
Bake it at 170°C/180°C for 22 minutes
-
8
After baking, spread syrup on the surface.
- *Mould:42mm×237mm×H40mm
Made With Vivo Products
Block Margarine Vegetable
PALFFY 300HHLTU
The Highest melting point block margarine. It is mainly for hot country or hot workplace. It is unsalted type
Shortening
BAKE MASTER 1030LT
Regular type of shortening. Can be used for bread dough, cookie dough, and deep frying.
Block Margarine Vegetable
PALFFY 300MU
It has a strong milk flavor. It is unsalted type.
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