Puff pastry style baked goods: Croissant for salty fillings

Mixing time:13´/15´.

Temperature of the paste: 25 ºC

1. Fermentation dough without dividing.
2. Fermentation piece of divided dough:10´
3. 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.