Yihao Classroom
【Yi Hao Baking Recipe】Improved Croissant Production
Ingredients
Bread flour: 1000g
Pastry flour: 200g
Sugar: 210g
Yeast: 15g
Improver: 6g
Milk powder: 60g
Eggs: 100g
Water: 550g
Yihao high-grade anhydrous shortening : 100g
Salt: 12g
Oil core
Yihao high-grade anhydrous shortening : 500g
Bread flour: 60g
Milk powder: 60g
Cheese powder: 25g
Production method
1. Mix flour, sugar, yeast, improver, and milk powder in a mixer. Add eggs and water and mix until a dough forms. Add Yihao high-grade anhydrous shortening , salt, mix well, and quickly stir until the gluten is fully dispersed.
2. Mix the oil core until flaky.
3. Take out the dough, shape it into a rectangle, wrap it in the oil core and fold it three times, roll it into a 21cm wide and 0.5cm thick slice, then cut it into 7cm wide triangles, and roll it from wide to narrow into a croissant shape.
4. Finally, proof.
Proofing temperature: 35℃ Proofing humidity: 70% About 80 minutes
5. Baking
Brush with egg wash before baking: Top fire: 200℃ Bottom fire: 180℃ About 15 minutes
Category: A tip
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Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)