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THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Croissants
Programme duration: 25 minutes
Makes approx. 10 - 12
500 g strong white flour
1 tsp salt
50 g sugar
50 g softened butter
40 g fresh yeast
300 ml lukewarm milk
150 g butter
Butter for greasing
Flour for dusting
For 1 tray, halve the ingredients.
1. Sift the flour into a bowl and add the
salt, sugar and softened butter.
Dissolve the yeast in the lukewarm milk
and add to the flour. Knead for
3–4 minutes to get a smooth dough.
Place in an uncovered bowl in the oven
for 45 minutes to prove using the
special "Prove dough" programme, or
with Combination mode at 30 °C with
100 % moisture.
2. Cut the butter lengthwise into blocks
and turn these in the flour.
3. Roll out the dough to form a square,
place the butter blocks next to each
other diagonally on the dough, lay the
dough corners over them and place in
the fridge for 10 minutes.
4. Roll the dough out into a rectangle,
then fold the shorter sides over 3 times
and place in the fridge for another
10 minutes. Repeat this procedure
another 2 times.
5. Roll the chilled dough out thinly and
cut in half to create 2 rectangles.
6. Make 10 triangles from the
rectangles and roll each one up
towards the pointed end to form the
croissants. Place the croissants on a
greased baking tray dusted with flour.
7. Cover and place somewhere warm
to prove, or place in the oven and
prove using Combination mode at
30 °C with 100 % moisture. Once
doubled in size place in the oven and
bake.
Recipes for Automatic programmes
99
Содержание DGC 6300
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