Croissants
Υλικά
- 10.000 g Fyllo Pastry Deluxe flour,
- 700 g yeast,
- 900 g butter,
- 200 g powder milk,
- 1.000 g sugar,
- 180 g salt,
- 5.000 g water
Εκτέλεση
- Knead all the ingredients together until they develop into a dough,
- Leth the dough prove for 12 hours in a fridge reaching 2 degrees Celsius,
- Separate the dough into balls of your preferred weight and add margarine that ammounts to 25-30% of the dough's weight,
- Make 3 folds with intermittent proving times of approximately 30 minutes,
- Rool the dough out and create various shapes with savory or sweet fillings