CRUSTOZAN CROSSY 1000 g
Butter / Margarine 60 g
Instant Yeast (Dry)* 20 g
Water 600 g
1. Mix Crustozan Crossy, yeast, water & 60 g margarine / butter (20% of total margarine) on slow speed for 1 minute & medium speed for 5-8 minutes until the dough develops well.
2. Keep the dough overnight in freezer. Then take it out and keep in chiller till the dough become soft.
3.Sheet the dough and apply butter/Margrine and fold it 3 times (Book folding).
4.Again keep the dough in chiller for at least 1 hour.
5.Sheet the dough and prepare triangle croissants.
6.Keep it for 45 minutes to 1 hour for raising under controlled temperature and humidity. (35-400C & 70 – 80% RH).
7. Bake it in an oven as specified.
Baking Temperature : 200oC, Baking Time : 15-20 minutes / until baked well.
Baking time may vary with oven type.