EN59
Ingredients
(for 12 pieces)
Ӫ
Instant dry yeast used
Ύ
Ώ
ΐ
Α
Δ
Ε
Η
*
1 Make the dough according to the
process in P. EN56.
Bread dough
High-gluten flour
225
g
Low-gluten flour
55
g
Butter
15
g
Granulated sugar 24
g
(2 tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Eggs
(evenly mixed)
25
g
Water
140
g
(
mL
)
Instant dry yeast
2.8
g
(1 tsp)
Butter (cut into 1 cm
cubes)
140
g
Egg (evenly mixed)
25
g
Croissant
Ӫ
Add in butter
Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator
for 30 - 60 minutes.
Prolong the refrigeration time when
the room temperature is high
Ύ
Brush flour on butter, place them on the
plastic wrap, roll into a 20 × 20 cm
square and keep them in refrigerator for
15 - 30 minutes.
Ώ
Use a rolling pin to tap and press the
dough and roll it into a 30 × 30 cm
square.
ΐ
Wrap the butter of Step
Ύ
with the
dough, cover it with the plastic wrap
and keep it in a refrigerator for 10 -
20 minutes.
Α
Tap and press the dough with the rolling
pin till the dough is thinner and roll it flat.
Β
Fold up the dough three times, cover it
with a plastic wrap and keep in a
refrigerator for 10 - 20 minutes.
Γ
Repeat steps
Α
and
Β
twice and keep
it in a refrigerator for 30 - 60 minutes.
Ӫ
Forming
Δ
Divide the dough into two even pieces and
roll them into a 18 × 40 cm rectangular
shape. Divide them into 6 isosceles
triangles.
Ε
Hold one end of the dough and roll it up.
Ζ
Face the closure downwards.
Ӫ
Fermentation
Η
Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for
40 - 60 minutes (till it rises to double size)
at the room temperature and coat with egg
liquids.
Ӫ
Baking
Θ
Bake it in an oven preheated to 200 -
220 ˚C for approx. 10 minutes. Keep the
remaining dough in a refrigerator to avoid
excessive fermentation.
*
1
Ӫ
Natural yeast used
*2 Make the dough according to the
process in P. EN54.
Bread dough
High-gluten flour
230
g
Low-gluten flour
50
g
Butter
15
g
Granulated sugar 24
g
(2 tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Eggs
(evenly mixed)
25
g
Water
130
g
(
mL
)
Natural yeast (fermented)
25
g
(2 tbsp)
Butter (cut into 1 cm
cubes)
140
g
Egg (evenly mixed)
25
g
*
2
Doughnut
Divide the dough into small pieces that are 35
g
each. Cover them with a small towel and place them still
for 10 - 20 minutes.
Ύ
Roll them into thin round shapes and press the dough with the doughnut mold.
Ώ
Allow the dough to ferment for 20 - 30 minutes (till it rises to double its original size) at a temperature of 30 - 35 ˚C.
ΐ
Deep-fry them at an oil temperature of 170 ˚C and sprinkle them with cinnamon and refined white sugar.
(
)
Do
u
g
h
V
arious flavor
ed br
ead
Summary of Contents for SD-PT1002
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