INGREDIENTS
- I knead:
- – Flour0000 615 g (low protein).
- – Flour 000 285 g (medium protein).
- – Flour 0000 100 g.
- – Brown sugar 85 g.
- – Dry yeast 8.5 g.
- – Complete milk at 10ºC 255 cc.
- – Water at 10ºC 85 cc.
- – Eggs 3 models.
- – Butter 70 g.
- – Strong MM 100 g.
- – Honey 100 cc.
- – Sal 21 g.
- Filling:
- – Butter 650 g.
BUTTER CROSSINGS Discover ways to put together them at dwelling!
PROCEDURE:
1. Put together the filling, give it an oblong form and put aside within the chilly.
2. Put together the dough by first mixing the liquids, sugar, eggs and yeast.
3. Then add the flours along with the salt. Knead till the dough is clean. Give it an oblong form and refrigerate for 3 hours.
4. Paste the combination and apply it 2 easy rounds, giving it a remainder of no less than two hours between every spherical.
5. Decrease the dough and minimize triangles, refrigerate once more. Take away and roll up the croissants.
6. Place within the chilly to mature between 2 and three hours. Punch the piece till it shakes like a flan.
7. Paint with the golden brown and prepare dinner in a medium oven till frivolously browned.
8. As soon as cooked, paint with loads of syrup.
