2 h 30 min
Vegetarian Suitable for vegetarians
Allergens
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
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)
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.