Selasa, 01 Januari 2019
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DISH
:Croissant
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DATE OF TEST
: 2 August
2018
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YIELD
:20 PORTION
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CATEGORY
:
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PORTION SIZE :70 GR
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VOLUME
:
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QUANTITY
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INGREDIENTS
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PROCEDUR
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200 gr
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All Purpose
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1. Prepare all ingredients
2. Mix the dry ingredients like
flour, yeast, sugar, salt
3. Pour milk little by little and mix
the dough until well
4. Rest the dough in room temperature
for 1 hour
5. Roll the dough, add shortening and
start to make first layer(single) then chill in chiller for 30 minutes
6. Make the 2nd layer
(single) and chill for 30 minutes, repeat this step until we have 3 single
layers
7. Roll for 110 x 20 cm and cut into
triangle then shape the dough to croissant
8. Rest for one and a half hour in
room temperature (20°C) brush with egg yolk
9. Rest again for 30 minutes and
brush with egg yolk then the croissants are ready to bake
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50-100 gr
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Fresh Milk
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2 tbsp
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Yeast
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150 gr
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Sugar
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2 pcs
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Salt
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¼ tsp
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Shortening /
Croissant Fat
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