Servings: 40 portions
Equipment
- 1 spiral mixer
- 1 Freezer
- 1 Oven
Ingredients
- 1000 g High Protein Flour
- 20 g Instant dry yeast
- 80 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 90 g Sugar
- 20 g Salt
- 550 g Cold water
- 90 Unsalted butter
- 50 g Full cream milk powder
- 500 g Sheet Butter
Instructions
- In a spiral mixer, mix all ingredients except sheet butter on low speed for 2 minutes until well combined.
- Increase the speed to high speed and mix until gluten is 80% developed. The final dough temperature should be 24 deg C – 26 deg C
- Roll the dough into 8mm thickness (30 x 40cm).
- Wrap the dough and cool in the freezer for 30minutes or until the dough temperature is 10 deg C.
- Roll butter sheet into 8mm thickness (30 x 20cm) and make sure the temperature is 15 deg C.
- Fold the butter sheet into the dough.
- Laminate the dough with 1x single fold and 1x double fold.
- Rest the dough in the freezer for 20 minutes. Keep the dough temperature in 10 – 15 deg C.
- Roll the dough into 3mm thickness and cut into triangle shape of 28 x 10 cm.
- Shape the dough into croissant.
- Proof the dough at 30 deg C / 75% humidity for 105 – 120 minutes.
- Bake at 175 deg C using convection oven for 18 minutes.
Notes
(Ratio 1.5 Kg Dough : 500g Butter Sheet)