Croissant
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.25 kg
Table salt
6.25 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
g
Proteins
6.52
g
Lipids
22.93
g
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.
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