|
FERNA CROISSANT
| Ingredients |
Quantity |
| Bread flour |
1 kilo |
| EAGLE instant dry yeast |
10 grams |
| FERNA iodized salt |
20 grams |
| Bread improver |
20 grams |
| Refined sugar |
100 grams |
| Water |
550grams |
| FERNA BUTTINA Butter substitute
|
320 grams |
PROCEDURE
1. In a mixing bowl, combine all ingredients
and knead for about 8 minutes or until gluten
is fully developed. Do not over knead.
2. Place dough in a bowl, cover with plastic
wrap, and leave in the refrigerator.
3. After 1 hour, roll out the dough on a floured
work surface into a rectangle (approx. 8"x18")
using a sheeter or a heavy rolling pin. Spread
FERNA BUTTINA BUTTER SUBSTITUTE at the center
and fold into three. Cover with plastic wrap.
4. Place the wrapped dough in the refrigerator
to relax and chill for another
hour.
5. Perform procedures 3 and 4 three times.
6. Roll out the dough until it is a generous
10"x36"x1/8" rectangle using
a heavy rolling pin.
7. With a yardstick and a pizza cutter, cut
the dough into 5"x 4" small rectangles.
Then cut the rectangles into two right triangles
each.
8. Roll the triangle from the longest side to
the point, slightly stretching the dough sideways
with your fingers as you roll.
9. Place the croissant on a baking sheet. Bend
into a crescent or half moon shape. Repeat until
the sheet is filled, cover with wax paper or
a sheet of non-stick teflon and rest for 1 to
1 1/2 hours or until double in bulk.
10. Brush with egg wash and bake in a pre-heated
400°F oven for 15 minutes or until golden
brown.
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