Croissant

2 h 30 min

Suitable for vegetarians

Allergens

Ingredients for 5 portions Calculate portions

Strong flour 0.25 kg

Table salt 6.25 g

Sugar 0.03 kg

Yeast 12.5 g

Sterilised milk 0.083 l

Water 0.066 l

Margarine puff pastry 0.134 kg

Elaboration

Knead all the ingredients for 10'. Until it has an elastic consistency.
Do not shape.
In the laminator, between baking paper, spread the margarine with a little flour.
Roll out the dough and add a little fat inside. Roll out.
Make a single turn and without letting it rest, a double turn.
Laminate 0.5 cm thick.
Cut the pieces with a croissant roll and form the croissant shapes.
Ferment the pieces between 1 h 45 minutes and 2 h at 28 ºC with 80 % humidity.
Preheat the oven to 210 ºC.
Brush with egg.
Cook at 210 ºC for approximately 18 to 20 minutes.

Nutritional information (1 portion)

Energy

427.33

kcal

Carbohydrates

47.44

Proteins

6.52

Lipids

22.93

Fiber 2.41 g

Saturates 6.11 g

Monounsaturated fatty acids 5.94 g

Polyunsaturated fatty acids 10.35 g

Cholesterol 33.07 mg

Calcium 30.88 mg

Iron 0.82 mg

Zinc 0.55 mg

Vitamin A 5.78 ug

Vitamin C 0.3 g

Folic acid 51.2 ug

Salt (Sodium) 721.13 mg

Sugars 6.83 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.