Croissant
I RECIPE
* 2
1
/
2
Tsp. Dry Yeast
* 3 Cups Bread Flour
* 1
1
/2 Tsp. Salt
* 2
1
/2Tbsp. Sugar
* 1
1
/2 Tsp. Shortening
* 1
1
/4 Cup Lukewarm Water
* 1 Large Egg
* 1
1
/2 Sticks Chilled Sweet Butter Cut Into
Thin Slices
Baking Process
1-1 Put dry yeast in inner pot. Add all re-
maining ingredients except butter
(add water last). Select french bread
and manual setting.
White French sweet
bread bread Manual
1 -2 Then press START button
o
4) Remove dough from refrigerator. Fold
dough over three more times, roll lightly
after each fold. Return to refrigerator
for two more hours.
2) Beep sound indicates that rising pro-
cess is finished. Take the dough out of
the inner pot and flatten it in the shape
of a rectangle. Then put the flattened
dough in a greased pan and put in
freezer for 1 hour.
5) Roll dough gently until Ve" thick. Cut
into triangles. Brush with beaten egg
and roll up starting from the bottom to
the top. Form into horn shape and let
rise covered with a cloth in a warm
place.
3) Roll out the chilled dough. Cover
dough with butter slices and roll to
incorporate. Fold dough over three
times, rolling after each fold. Cover
dough and let rest in refrigerator for 1
hour.
6) When doubled in size gently brush with
remaining egg and bake in preheated
oven until golden brown.
ITime Chart I
® Kneading
® Rising
® Hand-made process
® Baking
C
Primary
kneading
Primary
rising
Secondary 1
kneading 1
Secondary
rising
Dough
shaping
Rolling !
chilling !
Rolling
shaping
Conventional oven
15 mins 60 mins 24 mins
20mins
4 sees
