STANDARD RECIPE CARD

RECIPE NAME: CROISSANT

OTHER NAME:
QUANTITY PRODUCED: 5 KG PORTION SIZE: 75 GMS NUMBER OF PORTIONS: 56 COST PER PORTION: RECIPE CODE: DATE: 28 OCTOBER

M.S.P SIEVED

INGREDIENT REFINED FLOUR YEAST SUGAR SALT BREAD IMPROVER MILK CHILLED WATER FOR LAMINATION WHITE BUTTER YELLOW BUTTER

QTY 3000 120 150 60 24 800 750 750 750

UNIT GMS GMS GMS GMS GMS ML ML GMS GMS

COST PER UNIT

TOTAL COST

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

FORM OF A SQUARE OF 1 CM THICKNESS. PLACE IN THE WALK IN TO CHILL. 5) REMOVE THE DOUGH FROM THE DEEP, AS WELL AS THE BUTTER, AND CHECK IF BOTH HAVE CHILLED EQUALLY, NEITHER THE DOUGH NOR THE BUTTER SHOULD BE VERY HARD. 6) ROLL THE DOUGH TO A SQUARE SHEET, PLACE THE BUTTER IN THE CENTRE, AND COVER THE BUTTER BY BRINGING IN THE LOOSE ENDS, SO THAT THE BUTTER IS COVERED. 7) ROLL THE DOUGH (thickness 9 in a dough sheeter), ENSURING THAT THE PRESSURE IS EVEN TO AVOID THE DOUGH FROM TEARING, AND FOLD THE ROLLED SHEET TO A SIMPLE FOLD. 8) TURN THE FOLDED SHEET TO 90 DEGREES SUCH THAT THE FOLDED OPEN ENDS GO IN THE DOUGH SHEETER. 9) ROLL THE DOUGH AGAIN, MAKE A SIMILAR FOLD, PLACE ON A FLOUR DUSTED TRAY, COVER WITH CLING WRAP AND PLACE INSIDE THE WALK IN TO REST FOR HALF HOUR. 10) ROLL THE DOUGH AFTER RESTING SUCH THAT OPEN FOLDED ENDS GO INSIDE THE SHEETER FIRST, FOLD AND PLACE FOR RESTING. REPEAT THE PROCESS AGAIN. THIS LAMINATED DOUGH IS TO BE USED FOR THE NEXT DAY, FOR CROISSANT ROLLING. 11) FOR BAKING CROISSANT, THE LAMINATED DOUGH FROM THE PREVIOUS DAY HAS TO BE ROOMED IN THE WALK IN TO ALLOW TO SOFTEN AT LEAST THREE HOURS BEFORE ACTUAL ROLLING. 12) ROLL THE DOUGH TO THICKNESS 4 IN A DOUGH SHEETER FOR FINAL SHAPING. CUT THE DOUGH INTO A NEAT RECTANGLE (25 CM HEIGHT). REST THE DOUGH BY GENTLY STRETCHING ACROSS THE LENGTH TO PREVENT SHRINKAGE. 13) CUT THE DOUGH WITH A DOUGH CUTTER INTO UNIFORM TRIANGLES, 7 CM WIDE AND 25 CM LONG. 14) MAKE A SLIT HALFWAY AT THE WIDTH, USING GENTLE PRESSURE WITH FINGERS AS THE BASE AND THUMB ON TOP, FOLD THE FLAPS INWARD, AND APPLYING GENTLE PRESSURE ON THE ELEVATED PORTION, ROLL THE DOUGH TO GET THE CROISSANT SHAPE. 15) PLACE ON A GREASED TRAY, PROVE FOR ABOUT 45 MINUTES TILL EVERY LAYER OF THE LAMINATION IS VISIBLE. 16) APPLY EGGWASH, LEAVE FOR ABOUT 10-15 MINUTES 17) BAKE AT 230 C FOR TWO MINUTES,THEN STEAM FOR 20 MINUTES. ALLOW TO COLOUR, THEN PLACE TO DRY AT 180 C.