Puff pastry style baked goods: Croissant for salty fillings
120 min
Suitable for vegetarians
Type of dish:
Bread and pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.104 kg
Plain flour
0.104 kg
Water
0.083 l
Table salt
3.125 g
Flour enhancer
2.083 g
Yeast
10.417 g
Powdered milk
8.333 g
Butter
0.008 kg
Margarine puff pastry
0.125 kg
Elaboration
Mixing time:13´/15´.
Temperature of the paste: 25 ºC
- Fermentation dough without dividing.
- Fermentation piece of divided dough:10´
- Fermentation formed part: 1h 30´.
Cooking time:12´.
Temperature of the oven:220 ºC
DIRECTIONS:
- Knead all the ingredients together until you get a fine and elastic dough.
- Divide it into pieces fo 1kg and thrash them.
- In each piece, introduce 300 grs.margarine for any croissant and even puff pastry.
- Give it three simple turns and let rest for 15´ in between.
- Roll out each puff pastry and cover all the greased oven layers or the oven paper.
- Ferment the croissant at enclosed chamber at 28ºC and 75% of moisture.
- Bake without egg-painting, steam free and open shot.
Nutritional information (1 portion)
Energy
405.36
kcal
Carbohydrates
41.16
g
Proteins
6.37
g
Lipids
23.45
g
Fiber
2.01
g
Saturates
6.62
g
Monounsaturated fatty acids
6.16
g
Polyunsaturated fatty acids
9.81
g
Cholesterol
63.29
mg
Calcium
29.88
mg
Iron
0.83
mg
Zinc
0.56
mg
Vitamin A
32.64
ug
Vitamin C
0.09
g
Folic acid
46.07
ug
Salt (Sodium)
465.4
mg
Sugars
7.22
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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