SOFT MILK CROISSANT
Small savory croissants to fill, great for catering and banqueting
|SOFT BREAD 50%||kg 5|
|type 00 white flour||kg 5|
|milk 3.5% fat||g 5000-5250|
|sunflower oil||g 400|
|fresh yeast||g 300|
Times and temperatures
Temperature of the dough at 26-27°C
Knead time (spiral mixer) 13 minutes
Retarding for 30 minutes at 5°C
Proofing for 60-70 minutes at 28-30°C
Baking with steam at 220-240°C for 6 minutes.
DOUGH: knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough.
RETARDING DOUGH: place the dough in the fridge (5°C) for 30 minutes.
LAYERING - Use a dough sheeter to roll the shortcrust pastry out to a thickness of about 3 millimeters.
SHAPING: cut the dough into triangles with a weight of about 40 grams, roll them up and place on trays covered with parchment paper.
PROOFING: place in the proofer at 28-30°C with relative humidity of about 75-80% for 60-70 minutes.
BAKING: bake in a static oven at 230-240°C or in convection oven with initial steam at 210-220°C for about 7-8 minutes. Brush the croissants with egg wash to obtain a shiny effect.
The product can be packed in polythene bags as soon as it reaches a core temperature lower than 25°C.
If cool stored, the product can last up to 7-10 days.