Panasonic SD-P2000 Operating Instructions Manual page 105

Ingredients
(for 17 pieces)
Use menu "14"
Bread dough
┌ │ 300 g
High-gluten flour
│ │ 25 g
Butter
│ │
Granulated sugar 12 g (1 tbsp)
*
│ │
5 g (1 tsp)
1 Salt
│ │
Eggs
50 g
(evenly mixed)
│ │
160 g (mL)
Water
│ └
1.4 g (½ tsp)
Instant dry yeast
Butter
150 g
(cut into 1 cm pieces)
25 g
Egg (liquid)
*
1 Make the dough according to the
process on P. EN34.
Croissant
Add in butter
Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator
for 30 60 min.
~
(
Prolong the refrigeration time when
the room temperature is high
Apply flour on butter, place them on the
plastic wrap, roll them into a 20 × 20 cm
square and keep them in refrigerator for
15 30 min.
~
Use a rolling pin to tap and press the
dough and roll it into a 30 × 30 cm square.
Wrap the butter of Step
dough of step , cover it with the plastic
wrap and keep it in a refrigerator for
10 20 min.
~
Tap and press the dough of step
the rolling pin till the dough is thinner and
roll it flat.
Fold up the dough three times, cover it
with a plastic wrap and keep it in a
refrigerator for 10 20 min.
~
Repeat steps and twice and keep
it in a refrigerator for 30 60 min.
~
Forming
Divide the dough into two even pieces and
roll them into a 18 × 40 cm rectangular
shape. Divide them into 6 isosceles
triangles.
Hold one end of the dough and roll it up.
Face the closure downwards.
Fermentation
⑪ Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for
40 60 min (till it rises to double its original
~
size) at the room temperature and coat
with egg liquids.
Baking
⑫ Bake it in an oven that is preheated to a
temperature of 200 220 °C for about
~
10 min. Keep the remaining dough in a
refrigerator to avoid excessive fermentation.
)
with the
with
⑪
EN45