Working method |
Kneading |
Mix all ingredients into a dough which is not fully developed |
Dough temperature |
Approx. 20ºC |
Dough rest |
Approx. 10 minutes in refrigirator or freezer |
Processing |
Fold in the margarine or butter. Dutch or French method. In between give a dougrest in the refrigerator or freezer |
Moulding |
Roll the dough into a slice with a thicknees of approx. 2.5 mm. Cut triangles (18x20x20 cm). Mould into croissants |
Final proof |
Approx. 60 minutes at 28ºC |
Baking |
Approx. 16-17 minutes at 165ºC, with steam |