Panasonic Bread Bakery SD-BT55P - Page 31

Basic Dough mode
Croissants
INGREDIENTS (Yield 12) ee sees
2}/4
CUpS
bread
flour
two-thirds
of
the
11,
tablespoons
—
sugar
dough
2
tablespoons
dry
milk
Fold
the
third
i
teaspoon
salt
without
butter
over
/;
cup
(51/3
fl.oz.)
water
the
center
third
11/2
tablespoons
_
butter
or
margarine
2 teaspoons dry yeast
5
oz.
butter
or
margarine,
chilled
for
folding
in
the
Fold
the
dough
remaining
third
egg,
beaten
for
brushing
on
top.
Seal
edges.
on
top
Rest
the
dough
in
the
refrigerator
for
20
to
30
minutes.
METHOD
Make the dough according to instructions
on P17.
Place the dough at
Place
the
right
angles
to
the
dough
in
a
previous
position
in
#5. Roll out into aie
10 x 103/2 inches. Fold iain
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Fold and roll twice
more. Wrap and chill
after each rolling. After
the final folding, chill
several hours or
greased bowl.
Cover. Rest the
dough in the
refrigerator for 30
minutes.
Roll
5
oz.
of
chilled
butter
overnight.
between
two
sheets
of
waxed
Cut
dough
crosswise into
thirds. Cut each
third in thirds. Cut
paper into a 8 x 7
inch rectangle.
Place back in the
refrigerator.
Chill
at
each
third
least
1
hour.
diagonally
to
form
two
triangles.
Roll
out
the
9
Roll
up
each
dough
on
a
triangle
loosely,
lightly
floured
starting
from
the
side opposite the
point. Curve ends.
surface into a
10 x 101/2 inches
rectangle.
— 30 —