Frozen Croissant
Ingredients
Part Preparo
Part Folheamento
Process
01. Place the Zeelandia Croissant and Zea Frozen Dough in the mixing bowl and mix on low speed (speed 1) for approximately 1 minute or until homogeneous.
02. Add part of the cold water (400 ml) and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 3 minutes or until the veil stage is reached.
LAMINATION
01. Roll the puff pastry margarine into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
02. Roll the reserved dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a surface previously dusted with flour.
03. Use a brush to remove 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 part with margarine over them.
06. Roll the dough (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll the dough (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic wrap. Let rest for 10 minutes.
11. Roll the dough for the last time (4th time) until it reaches a thickness of approximately 0.5 cm. Remove excess flour with the brush.
12. Cut the dough into triangles of approximately 25 x 10 cm. Roll up.
FREEZING
01. Place on previously greased freezing trays.
02. Freeze in an ultra-freezer at -40ºC for approximately 40 minutes or until the centers of the pieces reach -18ºC.
03. Pack and store in chambers or freezer at -18ºC.
THAWING
01. Remove the croissants from the freezer and place them on previously greased flat trays.
02. Ferment in a fermentation chamber (32ºC) for approximately 1:30 h or until ready.
03. Brush the surface with whole beaten eggs halfway through fermentation.
04. Bake at 200ºC for approximately 20 minutes in a steam oven.
Tips
* Turbo Oven: 170°C for approximately 15 minutes with steam.
- Croissants can remain frozen for approximately 30 days from -18°C to -30°C.
Yield
26 Units of 57 g
Equipment
Mixing Bowl , Steam Oven , Weighing Scale , Freezer , Scale , Flat Trays , Brush , Knife , Pastry Brush , Fermentation Chamber , Ultra-freezer , Freezing Tray
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 2.4 | % VD (*) |
| Aç adicionados (g) | 1.9 | % VD (*) |
| Proteínas (g) | 2.3 | % VD (*) |
| Gorduras totais (g) | 7.9 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 230 | % 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.
Frozen Croissant
Ingredients
Part Folheamento
How to make it
PREPARATION
01. Place the Zeelandia Croissant and Zea Frozen Dough in the mixing bowl and mix on low speed (speed 1) for approximately 1 minute or until homogeneous.
02. Add part of the cold water (400 ml) and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 3 minutes or until the veil stage is reached.
LAMINATION
01. Roll the puff pastry margarine into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
02. Roll the reserved dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a surface previously dusted with flour.
03. Use a brush to remove 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 part with margarine over them.
06. Roll the dough (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll the dough (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic wrap. Let rest for 10 minutes.
11. Roll the dough for the last time (4th time) until it reaches a thickness of approximately 0.5 cm. Remove excess flour with the brush.
12. Cut the dough into triangles of approximately 25 x 10 cm. Roll up.
FREEZING
01. Place on previously greased freezing trays.
02. Freeze in an ultra-freezer at -40ºC for approximately 40 minutes or until the centers of the pieces reach -18ºC.
03. Pack and store in chambers or freezer at -18ºC.
THAWING
01. Remove the croissants from the freezer and place them on previously greased flat trays.
02. Ferment in a fermentation chamber (32ºC) for approximately 1:30 h or until ready.
03. Brush the surface with whole beaten eggs halfway through fermentation.
04. Bake at 200ºC for approximately 20 minutes in a steam oven.
Tips
* Turbo Oven: 170°C for approximately 15 minutes with steam.
- Croissants can remain frozen for approximately 30 days from -18°C to -30°C.
Yield
26 Units of 57 g
Equipment
Mixing Bowl , Steam Oven , Weighing Scale , Freezer , Scale , Flat Trays , Brush , Knife , Pastry Brush , Fermentation Chamber , Ultra-freezer , Freezing Tray
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 2.4 | % VD (*) |
| Aç adicionados (g) | 1.9 | % VD (*) |
| Proteínas (g) | 2.3 | % VD (*) |
| Gorduras totais (g) | 7.9 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 230 | % 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.