Cheese and Chocolate Croissant Roll


Basic recipes Croissants

  • Materials:

400 g high protein wheat flour
100 g wheat flour proteins are being
11 g instant yeast
20 g granulated sugar
8 g salt
50 g butter (butter)
300 ml of ice water

  • Fats for layers:

360 g pastry margarine or butter (butter) for flavor richer, chill


  • How to make:

1.    Mix and stir the wheat flour, instant yeast, sugar, salt, and butter, do not stir it until proof, enough until mixed. Pour the ice water, stir until the dough is fused, not to fade and elastic.
2.    Round the dough, cover with plastic and let stand in room temperature for 1 hour. After that drop it and blow the dough, put it in a baking pan, cover it with plastic and store it in the refrigerator for 30 minutes.
3.    Flatten the dough above the surface, input the folding fat according to the French method or English method. Then start folding 6 times single-fold or 4 times the double fold until complete. Cover the dough with plastic and let stand in the refrigerator for 1 hour.
4.    Remove from the refrigerator and let stand for 30 minutes at room temperature before it is formed and filled to taste.


Another Recipe

Choco Almond Croissant





  • Content:

150 g cheddar cheese, grated
100-gram Mises ceres

  • How to make:

1.    Prepare croissant dough until the stage is ready to be filled and shaped. Prepare a short baking dish, apply its surface with thin, thin butter, set aside.
2.    Take the croissant dough, divide into two parts, each part flatten to a thickness of 0.5 cm with a rectangular shape of approximately 30 x 20 cm. Fill each dough with grated cheddar cheese and mises ceres, roll while compacted. Cut into 1 cm thick, store in a baking pan. Cover it with plastic and let stand + for 1 hour.
3.    Preheat the oven at a temperature of 190oC. Bake for 30 minutes or until fluffy and brownish-yellow. After ripe lift and chill.

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