1 hour

Croissant

Croissants are very popular in Western countries, they are layered and rich with buttery aroma.

INGREDIENTS WEIGHT/ grams PERCENTAGE (Of Flour)
SATELLITE PREMIUM FLOUR 1000 100
MEIZAN BUTTER OIL SUBSTITUTE 100 10
WILPUFF PASTRY MARGARINE 600 60
Sugar 100 10
Eggs 100 10
Instant Dry Yeast 20 0.2
Salt 5 0.5
Improver 4 0.4
Fresh Milk 500 50
Water 150 15
Total 2579

Instructions

  1. Beat flour until soft then add butter oil.
  2. Maintain temperature of the mixture at 28oC then let it cool in the fridge for 45 minutes.
  3. Form the mixture into dough then roll 2 times, fold each roll 4 times.
  4. Shape and ferment for 90 minutes at 35-37oC.

BAKING:

  • Temperature: 2100C
  • Time: 15 minutes

Ingredients

WILPUFF Pastry Margarine
Creates layers and puffy texture.

MEIZAN Butter Oil Substitute
Gives rich flavour & taste.

Satellite Premium Flour
Gives bread softness and density.