| Mixing |
| |
Slow speed - 3 minutes |
| |
Second speed - 7 minutes |
| |
Dough temperature 18°C |
| |
Dough resting time 10 minutes |
| |
|
| Sheeting and
cutting |
| |
Roll the basic dough into a square
placing the croissant pastry over half of the |
| |
area and enclose fat
with the overlapping pastry. Seal the edge and give 3 |
| |
single folds, resting before final
rolling into sheets and cutting into desired |
| |
shapes. |
| |
Baking temperature 230°C |
| |
Baking time 15-20 minutes |
