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BAKELS CROISSANT AND DANISH
MIX
CROISSANTS
(Using BAKELS CROISSANT AND DANISH MIX )
|
Group
|
Ingredients
|
Kg
|
|
1
|
Bakels Croissant and Danish
Mix
|
2.000
|
|
|
Bakels Instant Active
Yeast
|
0.075
|
|
|
Water - Iced
|
1.100
|
|
2
|
Butter
|
1.000
|
| |
TOTAL WEIGHT
|
4.175
|
Medhod :
- Mix Group 1 together and develop thoroughly.
- Pin out on bench to 10 mm thickness.
- Place firm butter on half the dough and fold
dough over.
- Give three half turns with resting period
in the cooler between turns.
- Sheet out to 3 mm thickness.
- Cut into triangles 150mm along base 200 mm
along other two sides.
- Roll up from the base and shape into a crescent.
- Place on baking trays.
- Dry prove at room temperature then bake at
200°C for approximately 15 minutes.
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RECIPES
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