Panasonic Bread Bakery SD-250 Operating Instructions & Recipes page 28

Basic Dough
Croissants
Ingredients:
3 tsp surebake yeast
450 bread flour
N
2 Tbsp sugar
3 Tbsp milk powder
1 tsp salt
50 butter
N
240 m water
R
250 chilled butter extra
N
1 egg, beaten for brushing on top
Method:
1
Make the dough according to instructions
on P.7Ð9.
2
Roll 250 of
N
chilled butter
between two sheets
of plastic wrap into a
17 25 cm rectangle.
×
Chill at least 1 hour.
3
Turn the dough into a greased bowl. Place in
the refrigerator for 30 minutes.
4
Roll out the
dough on a
lightly floured
surface into a
30cm square.
5
Place the rolled
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
6
Fold the
remaining third
on top. Seal edges.
Rest the dough in
the refrigerator for
20 to 30 minutes.
7
Place the dough at
right angles to the
previous position in
#5. Roll out into
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After
the final folding, chill
several hours or
overnight.
8
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.
9
Roll up each
triangle loosely,
starting from the
side opposite the
point. Curve ends.
10
Place seam
side down on
a greased baking
pan. Cover and place
in warm area for 30 Ð
50 minutes or until
almost doubled in
size.
11
Brush with beaten egg. Bake in a preheated
200 C oven for 15 to 20 minutes or until
゜
golden brown.
27
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