Croissant
Dough
| Baker’s % | |
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.6 |
| Skim Milk Powder | 2 |
| Egg | 10 |
| PALFFY 780LTU | 8 |
| Water | 48 |
Method
| Mixing Time | (Fat)↓L5′ M1′ |
| Dough Temperature | 26℃ |
| Fermentation Time | 30 min |
| Fermentation Room | 27℃／70％ |
| Dividing | 1800g |
| Retard Time | -5℃ overnight |
| 1st Folding | Three fold ×2 times |
| 2nd Retard Time | 2-4 hours |
| 2nd Folding | Three fold × 1 time |
| 3rd Retard Time | 60 min |
| Final Layer | 27 layers |
| Make Form | Refer Below |
| Final Proofing Time | 60 min |
| Final Proofing Temperature | 35℃／80% |
| Baking Temperature | 180℃ (Up) 170℃ (Down) |
| Baking Time | 18 minutes |
*The arrow shows timing to add margarine.
Roll In
| %/Dough | |
| CLASSICO 760LT | 25 |
Make Form & Baking
- Sheet the dough to thickness 4mm.
- Cut the dough into isosceles triangle : 100mm(W) ×210mm(L) ×4mm(H)
- Roll the dough from the edge.
- Take final proofing for 60min at 35℃／80%
- Brush the surface of the dough with egg.
- Bake it for 18min at 180℃/170℃.
Products Used for This Recipe
PALFFY 780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
CLASSICO 760LT
Cost-effective compound margarine with good workability with buttery taste.
- Packing: 1kg*10
- Storage: 3℃ – 7℃
- Shelf Life: 240days
