Ingredients
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1.9 kg 4 lbs 3 oz kg Carr's Bakers Flour
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0.04 kg 0 lbs 1 oz kg Salt
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0.1 kg 0 lbs 4 oz kg Sugar Tate & Lyle Gran (Cane)
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1.1 L 4.62 cups Water
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0.12 kg 0 lbs 4 oz kg AB Mauri Pinnacle Baker's Yeast
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0.15 L 0.63 cups Milk Powder
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0.9 kg 1 lbs 16 oz kg Sovereign Pastry Margarine RSPO MB
Croissants
Method
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Dissolve the yeast in the cold water, then add to all the other ingredients (Except the Sovereign pastry margarine)
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Mix for 5 minutes on medium speed
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Roll the dough out then cover half of the dough with the Sovereign Pastry margarine. Fold over the remaining dough to cover all the margarine.
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Give the dough 3 half turns.
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Pin down to 15mm, cover with plastic then rest in the fridge/freezer for 20 minutes.
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After 20 minutes rest, proceed to finish as required.
