Croissant

 

CROISSANT
CROISSANT Delì kg 1,000; Acqua kg 0,400 (40%); Lievito di birra* kg 0,040/0,050
(4-5%); Temperatura impasto: 25/26° C
Lavorazione: Impastare tutti gli ingredienti fino ad ottenere un impasto liscio e
omogeneo. Lasciare riposare l’impasto per 20/30 minuti. Dare 2 pieghe a 4
o 3 pieghe a 3 utilizzando: Burro misto Margarina kg 0,350/0,400. Lo si può
personalizzare con l’aggiunta di 50g di zucchero per ogni Kg di prodotto.
CROISSANT (lavorazione in cella frigorifera)
CROISSANT Delì kg 1,000; Acqua kg0,400 (40%); Lievito di birra* kg 0,015/0,020
(1,5/2%); Temperatura impasto: 25/26° C
Lavorazione: Impastare tutti gli ingredienti fino ad ottenere un impasto liscio
e omogeneo. Mettere subito in frigorifero a 4/6°C. Togliere dal frigorifero e
sfogliare dando 2 pieghe a 4 o 3 pieghe a 3 utilizzando: Burro misto Margarina
kg 0,350/0,400. Lo si può personalizzare con l’aggiunta di 50g di zucchero per
ogni Kg di prodotto.

Ingredients:

Procedure:

Let the dough rise for 2/3 hours at 30 ° then put in the refrigerator and bring the mixture to a temperature of 10 °, or directly put in a refrigerator at 7-8 ° C for at least about 6 hours.

Place the dough into a clean bowl dusted with flour. The flour will make it easier to remove the dough from the bowl later. Cover the bowl with plastic wrap or a dish towel. Allow the dough to rise for one to two hours. When it's doubled in size, you'll be ready for the next step.

After the dough has doubled, gently remove it from the bowl and place it on a countertop lightly dusted with flour. Press the dough into an 8x12-inch rectangle (20x30 cm). Try to keep the edges as straight as possible. You can use your hands, or gently press down with a rolling pin.
Let rise before baking and then pass the egg in the surface (where necessary).
Fold the dough into thirds, like a letter. This is called "turning." Fold up the bottom third of the dough so that it covers the middle third, then fold the top third down over the other two layers.

Cover the dough lightly with plastic wrap or a dish towel. Let it rise until it doubles in size again, which should take about an hour and a half. Put it in the refrigerator for the last half-hour, since it needs to be chilled for the next step.

 

 

deli15kg
Croissant > vai alla scheda