CROISSANT
PANDORA DOLCE_____________ 1000g
yeast_____________________ 50g
water at 20°C_____________ 400-420g
margarine platte crois.___ 300g
KNEADING: knead the PANDORA DOLCE, yeast and water until a smooth,velvety consistency is obtained, leave to rest at room temperature for 10 minutes.
METHOD: roll out the dough, place the margarine in the center and fold the dough over on itself so that the margarine is completely enveloped. Roll out again and fold it into three layers. Repeat the rolling out and folding procedure. Leave to rest for 10 minutes, then roll out to a thickness of about 4 millimetres and cut into triangles of the desired weight. Roll up the triangles tightly and place them on baking sheets, curling the ends to give them the traditional croissant shape.
LEAVENING: leave in a rising room at 28-30°C with relative humidity of about 80% for 60-80 minutes. It is advisable to move on to the baking stage before the leavening has reached its maximum.
BAKING: at 200°C for about 20 minutes, after having glazed them with beaten egg.
Other recipes can be demanded to our distributor or found on www.irca.net
