Post by braided-rug on May 20, 2006 17:28:00 GMT 10
Croissants
You need:
600 gr baker flour
5 gr malt (liquid)
20 gr sugar
12 gr salt
20 gr milk powder
5 gr bread improver
40 gr yeast
330 ml water approx (chilled)
200 gr butter*
Yield 1270 gr
* If butter is used to fold in, mix butter with one part of flour to four parts of butter. (Eg. For 200 gr of required butter, mix 160 gr of butter and 40 gr of flour).
Method:
1. Make a cold, medium developed dough from all the ingredients except the butter or margarine, which is later folded into the dough.
2. Allow a resting period of 15 to 30 minutes and then roll out to a rectangle approximately 15mm in thickness.
3. Cover 2/3 of the dough with the butter mixture and fold as described in Danish pastry.
4. Proceed to give three single folds allowing a rest period of approximately 15 to 30 minutes between each turn; make sure the dough is kept refrigerated during the resting time.
5. Roll the dough to a thickness of approximately 2mm and cut into strips of approximately 20 to 30cm wide.
6. These are then cut into triangles having a base of 10 to 11 cm in width.
7. Starting at the base, lightly rollup the triangle into a crescent shape and place onto a baking sheet.
8. Egg wash thoroughly and prove in a cool (approx. 25 degrees Celsius) but humid prover.
9. Bake at 210-220 degrees Celsius with initially adding steam for approximately 15-20 minutes.
From: www.abc.net.au/southqld/stories/s1642355.htm
I love them with mushrooms and bacon and a mixture of mayo and sour cream I think. However, they come here frozen in groups of 4. Not even sure if our shop has them. They are yum though, a special treat for dh and I.
You need:
600 gr baker flour
5 gr malt (liquid)
20 gr sugar
12 gr salt
20 gr milk powder
5 gr bread improver
40 gr yeast
330 ml water approx (chilled)
200 gr butter*
Yield 1270 gr
* If butter is used to fold in, mix butter with one part of flour to four parts of butter. (Eg. For 200 gr of required butter, mix 160 gr of butter and 40 gr of flour).
Method:
1. Make a cold, medium developed dough from all the ingredients except the butter or margarine, which is later folded into the dough.
2. Allow a resting period of 15 to 30 minutes and then roll out to a rectangle approximately 15mm in thickness.
3. Cover 2/3 of the dough with the butter mixture and fold as described in Danish pastry.
4. Proceed to give three single folds allowing a rest period of approximately 15 to 30 minutes between each turn; make sure the dough is kept refrigerated during the resting time.
5. Roll the dough to a thickness of approximately 2mm and cut into strips of approximately 20 to 30cm wide.
6. These are then cut into triangles having a base of 10 to 11 cm in width.
7. Starting at the base, lightly rollup the triangle into a crescent shape and place onto a baking sheet.
8. Egg wash thoroughly and prove in a cool (approx. 25 degrees Celsius) but humid prover.
9. Bake at 210-220 degrees Celsius with initially adding steam for approximately 15-20 minutes.
From: www.abc.net.au/southqld/stories/s1642355.htm
I love them with mushrooms and bacon and a mixture of mayo and sour cream I think. However, they come here frozen in groups of 4. Not even sure if our shop has them. They are yum though, a special treat for dh and I.