Croissants - Zojirushi BBCC-M15 Recipe Book

CROISSANTS

1. For flaky croissants, place chilled dough on a
4. Roll dough into a rectangle about 1/8 inch
CROISSANTS
Ingredients:
Water
Sugar
Butter
Salt
All Purpose Flour
Dry Milk
Active Dry Yeast
Butter, Chilled
and Sliced
Egg, Large
Water
1. Measure the water, dry milk, sugar, butter, salt and flour into baking pan.
Sprinkle yeast in center of flour.
2. Insert pan securely into unit, close lid, Select DOUGH setting and push START. The COMPLETE
light will flash when dough is finished.
3. Meanwhile, roll 1 cup of chilled butter slices between two sheets of waxed paper into a 10 x 7-inch
rectangle. Chill at least 1 hour.
4. When the BEEP sounds, remove bread pan. Place dough in a greased bowl. Cover with plastic wrap.
Place the dough in a refrigerator and allow to rest 30 minutes.
5. Roll dough out on a lightly-floured surface into a 12-inch square.
6. Place chilled butter on half of dough, fold over and seal edges.
Roll dough into a 20 x 14-inch rectangle. Fold and roll twice more. Add flour to rolling surface as
needed to prevent sticking. Cover securely with plastic wrap, chill 1 to 2 hours or overnight.
7. Fold dough into thirds, seal edges. Roll into a 20 x 14-inch rectangle.
Fold and roll twice more.
8. Cut dough crosswise into thirds. Cut each third diagonally to form two triangles.
9. Roll each triangle loosely, starting from the wide end. Place seam side down on greased baking pan.
10. Curve ends. Sprinkle water on top. Cover lightly with damp cloth and allow to rise 45 to 50 minutes
or until doubled in size.
11. Brush lightly with beaten egg and water.
12. Bake at 375 degrees for 10 to 18 minutes, or until golden brown and flaky. Make 18 croissants
cool surface such as marble. Place chilled
butter slices in center third of dough
rectangle. Fold each side over buttered side.
thick. Cut crosswise into thirds and cut each
third into thirds. Then cut each third
diagonally to form two triangles.
YEAST BREADS
Dry Milk
1-1/8 cups
3 Tbsp.
1 Tbsp.
3/4 tsp.
3 cups
3 Tbsp.
1 tsp.
8 oz.
1
1 Tbsp.
2. Roll dough out again into a 3/8 inch thick or
20 x 14 inch rectangle. Turn over,
occasionally flouring surface lightly to
prevent slicking.
5. Roll up each triangle, starting from the wide
end. Place seam-side down on greased baking
pan.
- 18 -
3. Fold dough in thirds to make a squarish
rectangle again. Roll and fold dough this way
twice.