IngredientsBread Flour 400 gm
Wholemeal Flour 100gm
Salt 10 gm
Castor Sugar 25 gm
Butter 25 gm
Yeast 8 gm
Bread Improver 8 gm
Eggs 25 gm
Water 325 gm
Castor Sugar 25 gm
Butter 25 gm
Yeast 8 gm
Bread Improver 8 gm
Eggs 25 gm
Water 325 gm
Fold-In-Fat 275 gm
Method
1) Mix ingredients till slightly developed
2) Rest for 15 minutes
3) Laminate the dough with pastry margarine
4) Use the English method of incorporation – 3 single fold
5) Cut triangle shape and roll to the croissant shape
6) Egg wash and steam bake at 210 C for 15 mins or until cooked.
7) Cool baked product
Method
1) Mix ingredients till slightly developed
2) Rest for 15 minutes
3) Laminate the dough with pastry margarine
4) Use the English method of incorporation – 3 single fold
5) Cut triangle shape and roll to the croissant shape
6) Egg wash and steam bake at 210 C for 15 mins or until cooked.
7) Cool baked product
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