Puff pastry style baked goods: Croissant for salty fillings
Temperature of the paste: 25 ºC
- Fermentation dough without dividing.
- Fermentation piece of divided dough:10´
- Fermentation formed part: 1h 30´.
Temperature of the oven:220 ºC
- 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)
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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