Panasonic Bread Bakery SD-250 Operating Instructions And Recipes page 35

Croissants
(Use BASIC DOUGH Mode)
Ingredients: Makes 18
2 tsp
475N
1 / cup
4
3 Tbsp
2 tsp
30N
350 m R
1 tsp
250N butter, chilled for folding in the dough
1 egg, beaten for brushing on top
Method:
Make the dough according to instructions
1
on page 11.
Roll 250Nof
2
chilled butter
between two sheets
of plastic wrap into a
17 25 cm rectangle.
Chill at least 1 hour.
Turn the dough into a greased bowl. Place in
3
the refrigerator for 30 minutes.
Roll out the
4
dough on a
lightly floured
surface into a
30cm square.
Place the rolled
5
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
dry yeast
bread flour
sugar
dry milk
salt
butter
water
bread improver, optional
Fold the
6
remaining third
on top. Seal edges.
Rest the dough in
the refrigerator for
20 to 30 minutes.
Place the dough at
7
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.
Spread the dough
8
for the final time
into 30 cm square.
Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
Roll up each
9
triangle loosely,
starting from the
side opposite the
point. Curve ends.
Place seam
10
side down on
a greased baking
pan. Cover and place
in warm area for 30 –
50 minutes or until
almost doubled in
size.
Brush with beaten egg. Bake in a preheated
11
200 C oven for 15 to 20 minutes or until
golden brown.
-34-
Dough