Dough Variations - Zojirushi BBCC-X20 Operating Instructions & Recipes

Dough
(Basic Dough,
Quick Dough)

Dough Variations

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)
DOUGH(BASIC DOUGH, QUICK DOUGH)
Dough Variations
Recipes listed in this section were originally prepared for the Basic Dough setting. By changing the
amounts of some ingredients, these recipes can also be used for the Quick Dough setting. Ingredient
amounts for the Basic Cough setting are indicated in
Select the appropriate amounts depending on the setting you've chosen.
CROISSANTS
2/3 cup Water
2 Large Eggs
2-1/4 cups Bread Flour
3/4 cup All-Purpose Flour
3 Tbsp. Sugar
3 Tbsp. Dry Milk
Follow basic steps 1-7 for making dough (see
page 17).
1. Remove dough from baking pan. Put into
greased bowl. Cover with plastic wrap. Place in
refrigerator and allow to rest 30 minutes.
2. Roll dough into 20 x 14 in. rectangle on a light
floured surface. Using about 7 Tbsp. of
softened butter, butter 2/3 of dough while
leaving 1/3 of dough unbuttered.
3. Fold dough into thirds and repeat step 2 twice
more. Add flour to rolling surface as needed to
prevent sticking. Cover completely with plastic
wrap and place in refrigerator for 1 to 2 hours
or overnight.
red
1 tsp. Salt
3 Tbsp. Butter
1-1/2 tsp. Active Dry Yeast
1 cup Butter, softened
(for kneading into dough)
METHOD
4. Cut dough into three pieces and roll each piece
to 1/4-in. thick. Cut dough into triangles. (Wide
end should be about 3-1/2 in.)
5. Roll each triangle loosely starting from the
wide end, lay with seam-side down. Curve
ends.
6. Place on greased baking pan. Allow to rise for
about 40 to 50 minutes or until size doubles.
7. Brush lightly with egg glaze.
8. Bake at 375∞ F for 10 to 15 minutes, or until
golden brown and flaky. Makes 24 croissants.
- 18 -
and those for Quick Dough setting in blue.
Egg Glaze:
1 Large Egg, beaten
4 tsp. Water
2 tsp. Rapid Rise Yeast