Croissant metodo indiretto

 

 

Ingredients:

Other ingredients:

  • gr. 850   Flour 00 Panettoni/ 0 365-00 365
  • g. 18      Salt
  • g. 250    Sugar
  • g. 550    Butter
  • n. 10      Egg
  •              Aromas, vanilla and orange

 

Procedure:

Mix all the ingredients until dough is smooth and homogeneous
Let the dough rest for 30-40 minutes.
Fold the dough into three parts. Cover with plastic sheeting, or put in a proofer for about 60 minutes at 35 ° C with humidity R. 75/80%.
Bake in a moderate temperature.