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  • Croissant Recipe

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    Longanh Vu
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    The document provides a recipe for croissants split into three groups. Group 1 mixes together dry ingredients like flour, sugar, yeast and egg. Group 2 adds milk to the dry ingredients. Group 3 prepares fat into a sheet and incorporates it into the dough, which is then rested, folded, and refrigerated multiple times before being sheeted, cut, proved, and baked. The total weight of ingredients for the croissant recipe is 4460 grams.

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    The document provides a recipe for croissants split into three groups. Group 1 mixes together dry ingredients like flour, sugar, yeast and egg. Group 2 adds milk to the dry ingredients. Group 3 prepares fat into a sheet and incorporates it into the dough, which is then rested, folded, and refrigerated multiple times before being sheeted, cut, proved, and baked. The total weight of ingredients for the croissant recipe is 4460 grams.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views1 page

    Croissant Recipe

    Uploaded by

    Longanh Vu
    The document provides a recipe for croissants split into three groups. Group 1 mixes together dry ingredients like flour, sugar, yeast and egg. Group 2 adds milk to the dry ingredients. Group 3 prepares fat into a sheet and incorporates it into the dough, which is then rested, folded, and refrigerated multiple times before being sheeted, cut, proved, and baked. The total weight of ingredients for the croissant recipe is 4460 grams.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Croissants

    weight Ingredients Method


    Group 1 2000g bakers flour Mix together on
    300g sugar low speed for 1
    100g compressed yeast minute
    40g Duo
    20g Improver
    100g egg
    8g salt
    Group 2 900g Cold milk Add & mix until
    clear approx..
    3minutes
    Group 3 1000g Duo Prepare the fat into
    a square this sheet,
    then add to the
    above giving the
    pastry 1 half turn.
    Then rest for 10
    minutes.
    total 4460g

    Remove the dough from the fridge, fold on the sheeter, giving
    another 2 half turns with a 15 min rest between turns .. Store in the
    fridge whilst resting..

    Sheet to approx.. 5 mm then cut out the croissants with a cutter, roll
    with even pressure then place on a baking tray.

    Proving .. prove at 34c & about 70% humidity for 60 to 80 minutes.

    Baking.. bake @ 210c for approx.. 20 minutes.

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