Ingredients
| Ingredients | Original |
|---|---|
| Croissant Mix | 1000 g (6 2/3 cups) |
| Butter or Shortening | 40 g(3 tablespoons) |
| Instant Dry Yeast | 15 g(1/2 tablespoons) |
| Whole eggs | 100 g (2 pcs) |
| Cold Water | 375 g (1½2 cups) |
How to Cook
- Combine all ingedients into mixing bowl. Mix for 2 min at low speed
and 4 – 6 minutes at high speed. - Place prepared dough in chiller for 30 minutes.
- Prepare Butter or Pastry Margarine by sheeting it with rolling pin then
set aside (if butter or margarine was stored in chiller). - Lamination : Sheet the dough to 2 cm thickness. Place pastry margarine
or butter on dough sheet. - Folding dough sheet in 3 single folds (Tri-Fold)
Note : If using margarine, follow preceding procedure (Make 3x single folds
(Tri-Fold)). If using butter, make 1 single fold then rest in chiller for 30 minutesafter each fold. - For overnight process, store croissant dough in chiller overnight for 16 hours.
- For direct process, rest croissant dough in chiller for 2 hours before use.
- Sheet to required thickness, cut into croissant shape.
- Proofing time 40 – 60 minutes. (Brush with Egg-Wash),
Baking Method
- Bake for 15 – 25 minutes at 180 – 200 °C with steam.
Note : For open layer, make 2 Tri-Folds.
