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36
Dough Recipes
Croissants
Menu ‘19’ (2hr 20min)
Bread flour 475 g
Salt 2 tsp
Powdered milk 3 tbsp
Sugar ¼ cup
Butter 30 g
Water 300 mL
Dry yeast 2 tsp
Butter, chilled for folding in the dough 250 g
Method:
1
Roll 250 g of chilled butter between two sheets of plastic wrap
into a rectangle (17 × 25 cm). Chill at least 1 hour.
2
Turn the dough into a greased bowl. Place in the refrigerator
for 30 minutes.
3
Roll out the dough on a lightly floured surface into a 30 cm
square.
4
Place the rolled out butter over two-thirds of the dough.
Fold the third without butter over the centre third.
5
Fold the remaining third on top. Seal edges.
Rest the dough in the refrigerator for 20–30 minutes.
6
Place the dough at right angles to the previous position in the
step 4. Roll out into 30 cm square.
Fold into thirds. Wrap and place into refrigerator for 20–30
minutes.
Roll and fold twice more. Wrap and chill after each folding.
After the final folding, chill several hours or overnight.
7
Spread the dough for the final time into 30 cm square. Cut
dough into 9 equal squares.
Cut each square diagonally to form two triangles.
8
Roll up each triangle loosely, starting from the side opposite
the point. Curve ends.
9
Place seam side down on a greased baking tray. Cover and
place in warm area for 30–50 minutes or until almost doubled
in size.
10
Brush with beaten egg. Bake in a preheated 200°C oven for
15–20 minutes or until golden brown.
Doughnuts
1
Use Basic Dough recipe on P. 35.
2
Divide the dough into equal portions.
Roll each portion into a ball.
3
Place on a lightly floured surface.
Cover with a plastic wrap and leave to rise for 20 minutes.
4
Shape each ball as desired, in a ring, twisted, or in an oval
shape. Place on a greased tray.
5
Leave to rise at 30°C for 30 minutes.
6
Deep fry the doughnuts until golden brown.
7
Roll in a mixture of sugar and cinnamon or cool and use other
toppings as desired.
8
Makes 12–16 doughnuts dependent on size and shape
selected.
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