CROISSANT

 

INGREDIENT

• 1000 gr Master Gioia Special

• 200 gr Medium Protein Flour

• 50 gr Bonigrasa CH MF

• 3 gr Bread Improver Orico Utility 300

• 20 gr Instant Success

• 50 gr sugar

• 50 gr Master Gioia Special

• 50 gr Whole Egg

• 550 gr Ice Water

• 20 gr Salt

• 500 gr Melange HB

INSTRUCTIONS

• Weigh all ingredients separately, stand by.

• Ingredients A, B, C, D, E put in a bowl mixer, then stir / shake until evenly distributed for 2 minutes.

• After mixed evenly, then put back the ingredients F, G.

• Beat until 1/4 smooth, then add the H ingredients again, beat until smooth for about 7 minutes.

• Once smooth, remove from the mixer, then round and then cut into squares and flatten.

• Then the dough that has been flattened is wrapped in plastic and stored in the chiller until it can be rolled / laminated.

• Remove the dough from the chiller ready to be laminated.

• Lamination is done single 3 times.

• Roll with a thickness of 3-4mm shape according to taste.

• After forming, arrange in 40x60cm trays, then prooving until it expands.

• Polish with eggwash or evaporated milk dawn filled, then allow to dry.

• Bake at 180'C for 12 minutes.