Puff pastry style baked goods: Croissant for salty fillings
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.125 kg
Plain flour
0.125 kg
Water
0.1 l
Table salt
3.75 g
Flour enhancer
2.5 g
Yeast
12.5 g
Powdered milk
10.0 g
Butter
0.01 kg
Margarine puff pastry
0.15 kg
Elaboration
Mixing time:13´/15´.
Temperature of the paste: 25 ºC
- Fermentation dough without dividing.
- Fermentation piece of divided dough:10´
- Fermentation formed part: 1h 30´.
Cooking time:12´.
Temperature of the oven:220 ºC
DIRECTIONS:
- Knead all the ingredients together until you get a fine and elastic dough.
- Divide it into pieces fo 1kg and thrash them.
- In each piece, introduce 300 grs.margarine for any croissant and even puff pastry.
- Give it three simple turns and let rest for 15´ in between.
- Roll out each puff pastry and cover all the greased oven layers or the oven paper.
- Ferment the croissant at enclosed chamber at 28ºC and 75% of moisture.
- Bake without egg-painting, steam free and open shot.
Nutritional information (1 portion)
Energy
486.43
kcal
Carbohydrates
49.4
g
Proteins
7.64
g
Lipids
28.14
g
Fiber
2.41
g
Saturates
7.94
g
Monounsaturated fatty acids
7.39
g
Polyunsaturated fatty acids
11.77
g
Cholesterol
75.95
mg
Calcium
35.86
mg
Iron
1.0
mg
Zinc
0.67
mg
Vitamin A
39.16
ug
Vitamin C
0.11
g
Folic acid
55.28
ug
Salt (Sodium)
558.48
mg
Sugars
8.67
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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