BAKELS CROISSANT & DANISH MIX
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Bread & Rolls - Specialty - Croissants & Danish |
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| Recipe No: R109a | |||||||||||||||||||||||||||||
| USING BAKELS CROISSANT & DANISH MIX | |||||||||||||||||||||||||||||
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| Method: | 1. Mix Group 1 together and fully develop (similar to a bread dough - the window test will confirm development). 2. Place in either chiller and allow 20 minutes rest before use. 3. Place Group 2 on half the dough and fold the other half over. 4. Give three half turns with 20 minutes rest in the chiller between turns. 5. Sheet out to 3.5mm thickness. 6. Cut into triangles 120 mm along base and 200 mm along other two sides. 7. Roll up from the base and shape into a crescent or straight Croissant. 8. Place on baking tray. 9. Place in proofer at 29⁰C with 75% humidity when using butter. Proof at 36⁰C with 75% humidity when using margarine. 10. Proof until doubled in size. 11. Bake at 220⁰C for approximately 20-25 minutes. |
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| Notes: | If using Compressed yeast, use 70 g in the above recipe | ||||||||||||||||||||||||||||