Croissants
IIIRECIPE
*1% Teaspoons Dry Yeast
*2 Cups Bread Flour
*1 Teaspoon Salt
*1 Tablespoon Sugar
*1 Teaspoon Shortening
*1 Large Egg
*% Cup Warm Water
*1'/4 Sticks Chilled Sweet Butter,
Cu1 Into Thin Slices
Baking Process
1) Put the dry active yeast in inner pot.
Add the remaining ingredients except
the water and the chilled butter.
4) Press the START button (Do not use
the preset timer).
G)
START
7) Remove the dough from the re-
frigerator. Fold dough over three more
times, roll lightly after each fold. Cover
the dough and return it to the re-
frigerator for two more hours.
2) Carefully pour in warm water.
5) Beep sound indicates that final rising
process is finished. Remove dough
and flatten it into a rectangle approxi-
mately a
'12" thick. Pu1 the flattened
dough on a greased pan. Cover the
p.an and pu1 the ~.
dough in the ~
freezer for one
hour. -
I
8) Gently roll dough until 'Ia" thick. Cut
into· triangles. Brush each triangle
lightly with a beaten egg wash. Roll up
starting from the bottom to the top.
Form into a horn shape and place on a
greased baking pan. Cover with a
clean cloth and let rise until doubled in
m~re4V
3) Press the Select button for "MANUAL".
~
SELECT
\\
6) Remove the dough from the pan and
roll out to a %' thick. Cover the dough
with the chilled butter slices and roll to
incorporate. Fold the dough over three
times, rolling after each fold. Cover the
dough and let rest in the refrigerator for
on~~1 q/-=31
Butter
9) When the croissants have doubled in
size, brush with the remaining egg
wash and bake in a 350"F preheated
oven until golden brown.
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