Croissant 10 (Main Recipe)
Ingredients
Part Preparo
Part Folheamento
Process
01. Place Zeelandia Croissant and part of the chilled water (2.25 L) in the mixer and mix on low speed (speed 1) for about 5 minutes.
02. Gradually add the fresh yeast and the remaining chilled water (250 ml), beating on high speed (speed 2) for about 5 minutes or until reaching the veil stage.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape to achieve a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape to obtain a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining third with margarine on top.
06. Roll out the dough (2nd time) until achieving a thickness of approximately 1 cm.
07. Fold the dough again in 3 overlapping layers.
08. Roll out the dough (3rd time) until achieving a thickness of approximately 1 cm again.
09. Fold again in 3 overlapping layers.
10. Cover with plastic. Let rest for 10 minutes.
11. Roll out the dough for the last time (4th time) to achieve a thickness of approximately 0.5 cm. Remove the excess flour with the brush.
12. Cut into triangles of approximately 25 x 10 cm. Roll them up.
13. Ferment in a fermentation chamber at room temperature for about 2 hours or until ready.
14. Brush the surface with beaten whole eggs halfway through the fermentation time.
15. Bake at 200°C for about 20 minutes in a deck oven with low steam.
Tips
- Alternative baking:
* Turbo Oven: 170°C for approximately 17 minutes.
Yield
150 Units of 55 g
Equipment
Mixer , Steam Oven , Measuring Cup , Fermentation Chamber , Scale , Brush , Dough Cutter
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 2.2 | % VD (*) |
| Aç adicionados (g) | 1.8 | % VD (*) |
| Proteínas (g) | 2.1 | % VD (*) |
| Gorduras totais (g) | 7.4 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 216 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Croissant 10 (Main Recipe)
Ingredients
Part Folheamento
How to make it
PREPARATION
01. Place Zeelandia Croissant and part of the chilled water (2.25 L) in the mixer and mix on low speed (speed 1) for about 5 minutes.
02. Gradually add the fresh yeast and the remaining chilled water (250 ml), beating on high speed (speed 2) for about 5 minutes or until reaching the veil stage.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape to achieve a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape to obtain a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining third with margarine on top.
06. Roll out the dough (2nd time) until achieving a thickness of approximately 1 cm.
07. Fold the dough again in 3 overlapping layers.
08. Roll out the dough (3rd time) until achieving a thickness of approximately 1 cm again.
09. Fold again in 3 overlapping layers.
10. Cover with plastic. Let rest for 10 minutes.
11. Roll out the dough for the last time (4th time) to achieve a thickness of approximately 0.5 cm. Remove the excess flour with the brush.
12. Cut into triangles of approximately 25 x 10 cm. Roll them up.
13. Ferment in a fermentation chamber at room temperature for about 2 hours or until ready.
14. Brush the surface with beaten whole eggs halfway through the fermentation time.
15. Bake at 200°C for about 20 minutes in a deck oven with low steam.
Tips
- Alternative baking:
* Turbo Oven: 170°C for approximately 17 minutes.
Yield
150 Units of 55 g
Equipment
Mixer , Steam Oven , Measuring Cup , Fermentation Chamber , Scale , Brush , Dough Cutter
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 2.2 | % VD (*) |
| Aç adicionados (g) | 1.8 | % VD (*) |
| Proteínas (g) | 2.1 | % VD (*) |
| Gorduras totais (g) | 7.4 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 216 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.