Croissants
Method
Dissolve the yeast in the cold water, then add to all the other ingredients (Except the Sovereign pastry margarine)
Mix for 5 minutes on medium speed
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.
Give the dough 3 half turns.
Pin down to 15mm, cover with plastic then rest in the fridge/freezer for 20 minutes.
After 20 minutes rest, proceed to finish as required.
Ingredients
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to Add/Remove item to your Shopping List- 1.900 kgs 4 lbs 3 oz Hutchison Carr's Bakers Flour
- 0.040 kgs 0 lbs 1 oz Salt
- 0.100 kgs 0 lbs 4 oz Sugar Tate & Lyle Gran (Cane)
- 1.100 ls 4.62 cups Water
- 0.120 kgs 0 lbs 4 oz AB Mauri Pinnacle Baker's Yeast
- 0.150 ls 0.63 cups Milk Powder
- 0.900 kgs 1 lbs 16 oz Sovereign Pastry Margarine RSPO MB
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