EN45
Dough
Various flavored bread
Ingredients (for 17 pieces)
ɑUse menu “14”
ʗ
ʘ
ʙ
ʚ
ʛ
ʞ
ʟ
⑪
Croissant
ɑ
Add in butter
ʗ Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator
for 30 ~ 60 min.
Prolong the refrigeration time when
the room temperature is high
ʘ Apply flour on butter, place them on the
plastic wrap, roll them into a 20 × 20 cm
square and keep them in refrigerator for
15
~ 30 min.
ʙ Use a rolling pin to tap and press the
dough and roll it into a 30 × 30 cm square.
ʚ Wrap the butter of Step ʘ with the
dough of step ʙ, cover it with the plastic
wrap and keep it in a refrigerator for
10 ~ 20 min.
ʛ Tap and press the dough of step ʚ with
the rolling pin till the dough is thinner and
roll it flat.
ʜ Fold up the dough three times, cover it
with a plastic wrap and keep it in a
refrigerator for 10 ~ 20 min.
ʝ Repeat steps ʛ and ʜ twice and keep
it in a refrigerator for 30 ~ 60 min.
ɑ
Forming
ʞ Divide the dough into two even pieces and
roll them into a 18 × 40 cm rectangular
shape. Divide them into 6 isosceles
triangles.
ʟ Hold one end of the dough and roll it up.
ʠ Face the closure downwards.
ɑ
Fermentation
⑪Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for
40 ~ 60 min (till it rises to double its original
size) at the room temperature and coat
with egg liquids.
ɑ
Baking
⑫ Bake it in an oven that is preheated to a
temperature of 200 ~ 220 °C for about
10 min. Keep the remaining dough in a
refrigerator to avoid excessive fermentation.
*
1 Make the dough according to the
process on P. EN34.
Bread dough
High-gluten flour 300
g
Butter 25
g
Granulated sugar 12
g
(1 tbsp)
Salt 5
g
(1 tsp)
Eggs
(evenly mixed)
50
g
Water 160
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
Butter
(
cut into 1 cm pieces)
150
g
Egg (liquid)
25
g
*
1
()
┌
│
│
│
│
│
│
│
│
│
│
│
│
└
To Next Page
Loading...
