Cheese and Chocolate Croissant Roll
Sunday, March 1, 2020
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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
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.